Spicy BBQ Shrimp and Rice

This recipe is from the Taste of Summer Cookbook (South Beach Diet cookbook). We’re not specifically following the SB plan, but eating lots of fish, chicken, grains, veggies and fruit. We have the books and often check out recipes, many of which we’ve tried – and liked.

This meal was great for summertime dining. We enjoyed it with a side salad and glass of iced tea.

Spicy BBQ Shrimp and Rice

Notes: The recipe below serves 4 (according to the book), so we halved it. Also it called for quick-cooking brown rice, but we use the “regular” cook 50-min variety.

Rice

• 1 tbsp extra-virgin olive oil
• 3 scallions, white and green parts sliced thin and separated
• 1 medium green bell pepper, finely chopped
• 1 C whole grain brown rice
• 1-3/4 C water

Shrimp

• 1 lbs. large shrimp, peeled & deveined
• 1 tbsp extra-virgin olive oil
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1/2 tsp dried thyme
• 4 scallions, thinly sliced
• 1 tbsp fresh lemon juice
• 1 tbsp Worcestershire sauce
• 3/4 C tomato sauce
• 2 tbsp granular sugar substitute OR regular sugar
• 2 tbsp hot pepper (taste test for “hotness”

1. Cook rice in saucepan; then 15-20 minutes before it’s done: Heat oil over medium heat. Add scallion whites and pepper; cook 5 minutes stirring until vegetables begin to soften. Add to rice, cover and finish cooking.
2. Start cooking shrimp: heat olive oil over medium heat in large nonstick skillet. Add paprika, garlic powder, and thyme; cook about 1 minute.
3. Stir in scallions, lemon juice, Worcestershire sauce, tomato sauce, sugar substitute, hot pepper sauce; cook 1 minute.
4. Add shrimp and toss to coat with sauce; cover and cook 2-3 minutes or until shrimp turn pink. Remove from heat and keep warm.
5. Serve over rice; add scallion greens on top.

WHOOPS – NO photos – we forgot to take any of the prepping, cooking or finished dish – TRUST us – it was delicious.