All-in-One Shrimp Skewers with Grilled Rice

All-in-One Shrimp Skewers with Grilled Rice recipe

photo by:kraft

Healthy, tasty... excellent!! Loved it. I added some Louisiana Cajun spice on top of the rice and shrimp to give it an extra kick of flavor. Rice on the grill was perfectly...read more

posted by

seashells85

on 8/6/2012

time

prep:

15 min

total:

45 min

servings

total:

4 servings, 6 shrimp and 1 cup rice mixture each

add your photo

add to shopping list

add to recipe box

send/share

what you need

jumbo shrimp (1 lb.), cleaned

1/2

cup KRAFT Fat Free Italian Dressing, divided

1-1/2

cups instant white rice, uncooked

medium each: zucchini and red pepper, finely chopped

1-1/2

cups low-sodium chicken broth

green onion, thinly sliced

Make It

PREHEAT grill to medium-high heat. Meanwhile, soak 4 wooden skewers in water. Toss shrimp with 1/4 cup of the dressing. Let stand 10 min. to marinate. Drain; discard marinade. Place shrimp evenly on skewers.

LAYER 3 (14-inch) squares of foil. Fold foil in half. Double fold the 2 opposite sides to make a pouch. Place rice, zucchini and peppers in pouch. Gradually add chicken broth and remaining 1/4 cup dressing. Double fold foil at top of pouch to seal, leaving room for air to circulate inside pouch.

PLACE foil packet on grate of grill; cover grill with lid. Grill 10 to 15 min. or until most of the liquid has been absorbed. Let stand 5 min. Meanwhile, place skewers on grill. Grill 5 min. or until shrimp turn pink. Place rice mixture on serving platter; top with shrimp. Sprinkle with onions.

Kraft Kitchens Tips

Cooking Know-How

As with most shellfish, fresh shrimp should be cooked briefly to avoid a tough, rubbery texture. When grilling peeled and deveined shrimp, cook just until they turn pink and begin to curl - only a few minutes.

Use Your Oven

Preheat the oven to 350°F. Assemble the foil packets as directed. Bake 15 min. Remove from the oven; let stand 5 min. Meanwhile, cook the shrimp on a grill pan which has been preheated on medium-high heat. Cook 3 min. on each side or until the shrimp turn pink. Serve as directed.

Rate recipes, or edit your previous ratings and more. Sign In

Aylagator

posted:5/16/2006

My goodness... this was the best shrimp I ever had. Next time I won't add the dressing to the rice, but overall it tasts WONDERFUL! This is a meal my whole famly can agree on.

cooldog2

posted:5/5/2006

It was good the rice makes it alla perfect meal.

hotbabies

posted:9/14/2005

Grilled rice is a nice change, but it took it longer to cook than specified. I loved the grilled shrimp. I will use a little less of the vegetables next time.

lipstick_gloss

posted:9/12/2005

Very good, I am pleased with the way that it turned out! Just make sure that you don't grill it too long or it will get really dried out...Lindsey

a cook

posted:8/30/2005

I did not have enough Italian dressing, so I used Sun Dried Tomato for the rest of he Italian dressing. I also used snap peas instead of zuchinni, as my husband does not like the zuchinni. I definitely would make this srecipe again.

fyoyyz

posted:7/31/2005

I cook about half our meals on a grill,be it a charcoal grill or a smoker and for quick meals I use a gas grill.This was the first time I grilled shrimp,it was delicious.Next time going to marinade the shrimp over night.Can't wait to grill other shrimp recipies.Thanks

a cook

posted:6/28/2005

I had used my own variation. I used chicken, peach, apple. After they were cooked I laid the kanobs on indiviual salads made of spinach, different types of lettuce with chopped walnuts. On top I put a vinigrete salad dressing. Very tasty!

LSMarshall

posted:6/22/2005

Can sub w/brown rice as well.

Chuck18

posted:6/21/2005

First off you said: "I know what you're thinking, Chuck. Who has time to get fresh shrimp during the week, right? Well, don't let that stop you from enjoying grilled shrimp. Frozen shrimp work just as well in this recipe. But how you thaw them is really important. So here are two ways I do it. Put your shrimp in the refrigerator to thaw. Or put the sealed package into a bowl of cold water. But remember, change the water every 10 minutes until the shrimp are completely thawed." With a bait net wadeing the flats in FL we can get alive shrimp, also, on rainy days at a bait shake we can buy live Gulf jumbo shrimp for about $.2.50 a doz., plus get them in the store as well. In short, we always have fresh shrimp here. Plus one could use olive oil or veggie oil or vehhie spray to coat them to. Enjoy!.

a cook

posted:6/21/2005

Due to weather issues (not suitable for grilling!), used the oven to cook this meal --- was easy to prep, added other veggies (ie yellow peppers and carrots - very colorful eye appealing meal), but was a bit bland (perhaps with grilling may have been more flavorful). Easy to reheat leftovers.