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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:
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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 sauté 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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