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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
1 lb. raw Shrimp (large)
1 container cherry tomatoes
2 green peppers, cut in strips
1 small onion, cut into thick strips
1/2 cup olive oil
3 Tbsp. chopped fresh dill
Peel & devein Shrimp. Marinate the Shrimp, tomatoes, green peppers in the olive oil and dill for 2 to 3 hours.
Thread each Shrimp half on a skewer along with tomatoes, onions and peppers and grill over hot coals for 2 to 3 minutes.
Serve with wild rice (recipe follows).
Note: I have also made this recipe using italian dressing instead of the olive oil and dill and I liked it just as good.
Wild Rice
2 1/2 cups water
3 1/2 cups chicken broth
2 cups wild rice
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1 pound fresh mushrooms, sliced
1/2 cup sliced green onions
2 garlic cloves, minced
4 teaspoons olive oil
In a large pot, bring broth and water to a boil. Add the rice, thyme, rosemary, salt and pepper. Reduce the heat, cover and simmer for 60 minutes or until rice is tender, drain.
In a large skillet add the green onions, mushrooms and garlic in olive oil, sauté for 10 minutes or so. Add the rice; heat through.
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Grilled Shrimp with Veggies and Wild Rice
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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
1 lb. raw Shrimp (large)
1 container cherry tomatoes
2 green peppers, cut in strips
1 small onion, cut into thick strips
1/2 cup olive oil
3 Tbsp. chopped fresh dill
Peel & devein Shrimp. Marinate the Shrimp, tomatoes, green peppers in the olive oil and dill for 2 to 3 hours.
Thread each Shrimp half on a skewer along with tomatoes, onions and peppers and grill over hot coals for 2 to 3 minutes.
Serve with wild rice (recipe follows).
Note: I have also made this recipe using italian dressing instead of the olive oil and dill and I liked it just as good.
Wild Rice
2 1/2 cups water
3 1/2 cups chicken broth
2 cups wild rice
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1 pound fresh mushrooms, sliced
1/2 cup sliced green onions
2 garlic cloves, minced
4 teaspoons olive oil
In a large pot, bring broth and water to a boil. Add the rice, thyme, rosemary, salt and pepper. Reduce the heat, cover and simmer for 60 minutes or until rice is tender, drain.
In a large skillet add the green onions, mushrooms and garlic in olive oil, sauté for 10 minutes or so. Add the rice; heat through.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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