with Lemon-Garlic Butter and Jewelled Rice
Who doesn't love a good shrimp skewer?! We've decided to go the Cajun route and turn shrimp skewers into a smoky, spicy delight! They find their perfect home on jewelled rice filled with grilled peppers and zucchini. A finish of delectable lemon-garlic butter ensures this dish will be a hit!
Allergens
Utensils
Tags
Shrimp
285 g
Basmati Rice
0.75 cup
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Jalapeño
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
2 unit(s)
Parsley
7 g
Vegetable Broth Concentrate
1 unit(s)
Cajun Spice Blend
1 tbsp
Wooden Skewers
6 unit(s)
Salt
0.375 tsp
Pepper
0.25 tsp
Oil
1.5 tbsp
Unsalted Butter
4 tbsp
- Heat a medium pot over medium heat.
- Meanwhile, peel, then mince or grate garlic.
- When hot, add 1/2 tbsp (1 tbsp) oil, then half the garlic to the pot. Cook, stirring often, until fragrant, 2-3 min.
- Add rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, zest lemon, then juice half. Cut remaining lemon into wedges.
- Roughly chop parsley.
- Halve zucchini lengthwise.
- Core, then halve pepper.
- Core, then halve jalapeño. (TIP: We suggest using gloves when prepping jalapeños!)
- Heat a small non-stick pan over medium-low heat. When hot, add remaining garlic and 3 tbsp (6 tbsp) butter. Cook, stirring occasionally, until fragrant, 3-5 min.
- Remove the pan from heat, then add lemon zest, lemon juice and half the parsley. Season with salt and pepper, then stir to combine.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with Cajun Spice Blend, salt and pepper.
- Working with one skewer at a time, carefully thread shrimp onto skewers.
- Add zucchini, peppers, jalapeños and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
- Add veggies to one side of the grill. Close lid and grill, flipping once, until tender-crisp, 4-6 min.
- Transfer veggies to a plate to cool slightly.
- When veggies are almost done, add shrimp to the other side of the grill. Close lid and grill shrimp, flipping once, until cooked through, 2-3 min per side.**
- Cut zucchini into 1/2-inch half-moons.
- Cut all peppers into 1/2-inch pieces.
- Add rice, grilled veggies and 1 tbsp (2 tbsp) butter to the same large bowl (from step 4). Season with salt and pepper, then toss to combine.
- Divide jewelled rice and shrimp skewers between plates. Sprinkle remaining parsley over top.
- Serve lemon-garlic butter on the side for dipping.
- Squeeze a lemon wedge over top, if desired.
740
kcal
Calories
36
g
Fat
17
g
Saturated Fat
76
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
29
g
Protein
240
mg
Cholesterol
1670
mg
Sodium
1.5
g
Trans Fat
800
mg
Potassium
175
mg
Calcium
4
mg
Iron
with Garlic Flatbreads and Tomato-Cucumber Salad
