Creole Shrimp Kebabs with Tomato Rice Recipe

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Shrimp on the grill can be so flavorful, especially when it's prepared with this Creole-style recipe of seasoned shrimp and grape tomato kebabs accompanied by a serving of rice, which is flavored with sun-dried tomatoes.

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Servings:

Ingredients

CREOLE SHRIMP:
1 pound medium to large shrimp - peeled
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
salt and pepper (to taste)
1 teaspoon garlic powder
1 pint grape tomatoes
TOMATO RICE:
1 cup basmati rice
1 tablespoon olive oil
1 tablespoon tomato paste
2 cups chicken stock or bouillon
1/4 cup sun dried tomatoes in oil - chopped

Container:4 skewers, grill, medium mixing bowl, small mixing bowl, saucepan

Directions

PREP

20 mins

COOK

35 mins

READY IN

1.5 hrs

CREOLE SHRIMP KEBABS:

If using wooden skewers, soak for 30 minutes in water.
Place the shrimp in a medium mixing bowl; then in a small mixing bowl, whisk together the Old Bay Seasoning, olive oil, and garlic powder.
Pour over the shrimp and marinate in the refrigerator for 20-30 minutes.
Alternate the shrimp and tomatoes onto the skewers.
Place directly onto a grill heated to medium heat and cook for approximately 5 minutes on each side until the shrimp is pink and nicely grilled.
Serve warm with tomato rice.

TOMATO RICE:

Saute the rice in oil in a saucepan over medium-high heat for 2-3 minutes.
Stir in the tomato paste and sautÃ© for 2 minutes more.
Add the chicken stock or bouillon and bring to a boil.
Reduce the heat, cover, and cook for 20-30 minutes, or until the liquid is absorbed.
Add the sun-dried tomatoes.
Add salt and pepper to taste.

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