Grilled Shrimp Kebabs with Vegetable Rice

By by Le Creuset
Images
Grilled Shrimp Kebabs with Vegetable Rice
Serves
Makes 4 to 6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 red onion, small dice
  • 1 red pepper, small dice
  • 1 small zucchini, quartered and sliced
  • 3 cloves garlic, minced
  • 2 cups aromatic long grain rice
  • 2¾ cups hot chicken stock
  • 1 cup fresh or frozen peas
  • 1½ teaspoons salt, divided
  • 1 teaspoon fresh pepper, divided
  • 1 tablespoon chopped fresh oregano
  • 1 pound peeled and deveined shrimp, about 24
  • ½ cup olive oil
  • 1 teaspoon dried oregano
  • Zest from one lemon
  • Dash hot sauce
  • 2 teaspoons vegetable oil
  • Juice from one lemon


Procedure
Heat 2 tablespoons olive oil in enameled cast iron oven base over medium heat, add onion, peppers and zucchini and cook until onion is translucent. Add 1 clove minced garlic and cook until fragrant, about 1 minute. Stir in rice and cook briefly until oil is absorbed and it has a slightly nutty aroma. Add warm stock and peas, stir well and bring to a boil. Cover reduce heat to low and cook for 18-12 minutes until rice is tender.

Mix ¼ cup olive oil, ½ teaspoon salt and ½ teaspoon pepper, dried oregano, lemon zest, 2 cloves minced garlic and hot sauce together for shrimp marinade, toss well to coat shrimp, and let sit covered in fridge for 10 minutes. Place 4-6 shrimp on two parallel skewers (using two skewers allows for easier turning), repeat for remaining shrimp and keep chilled until ready to grill.

When rice is finished, remove the lid, fluff the rice with a fork, stir in fresh oregano and season with 1 teaspoon salt and ½ teaspoon pepper, then cover loosely with a kitchen towel.

Wipe the grill pan lid dry, heat over medium high heat and very lightly oil grill. Grill shrimp skewers, turning once, about 2 minutes per side. Cook in batches to avoid overcrowding.

Drizzle grilled shrimp with lemon juice and serve over rice.

Grilled Shrimp Kebabs with Vegetable Rice

By by Le Creuset
Serves
Makes 4 to 6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 red onion, small dice
  • 1 red pepper, small dice
  • 1 small zucchini, quartered and sliced
  • 3 cloves garlic, minced
  • 2 cups aromatic long grain rice
  • 2¾ cups hot chicken stock
  • 1 cup fresh or frozen peas
  • 1½ teaspoons salt, divided
  • 1 teaspoon fresh pepper, divided
  • 1 tablespoon chopped fresh oregano
  • 1 pound peeled and deveined shrimp, about 24
  • ½ cup olive oil
  • 1 teaspoon dried oregano
  • Zest from one lemon
  • Dash hot sauce
  • 2 teaspoons vegetable oil
  • Juice from one lemon


Procedure
Heat 2 tablespoons olive oil in enameled cast iron oven base over medium heat, add onion, peppers and zucchini and cook until onion is translucent. Add 1 clove minced garlic and cook until fragrant, about 1 minute. Stir in rice and cook briefly until oil is absorbed and it has a slightly nutty aroma. Add warm stock and peas, stir well and bring to a boil. Cover reduce heat to low and cook for 18-12 minutes until rice is tender.

Mix ¼ cup olive oil, ½ teaspoon salt and ½ teaspoon pepper, dried oregano, lemon zest, 2 cloves minced garlic and hot sauce together for shrimp marinade, toss well to coat shrimp, and let sit covered in fridge for 10 minutes. Place 4-6 shrimp on two parallel skewers (using two skewers allows for easier turning), repeat for remaining shrimp and keep chilled until ready to grill.

When rice is finished, remove the lid, fluff the rice with a fork, stir in fresh oregano and season with 1 teaspoon salt and ½ teaspoon pepper, then cover loosely with a kitchen towel.

Wipe the grill pan lid dry, heat over medium high heat and very lightly oil grill. Grill shrimp skewers, turning once, about 2 minutes per side. Cook in batches to avoid overcrowding.

Drizzle grilled shrimp with lemon juice and serve over rice.