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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.
Heat oven to 350°F. Assemble and fill foil packet as directed. Bake 15 min. Remove from oven; let stand 5 min. Meanwhile, cook shrimp on hot grill pan on medium-high heat 3 min. on each side or until shrimp turn pink. Serve as directed.
Prepare as directed, except make 4 individual foil packets, filling each packet with 1/4 of the each ingredient. This way each family member can customize his/her own packet by adding or omitting ingredients as desired.
The colorful red pepper in this delicious low-calorie low-fat meal provides a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My husband and I thought this meal was great. I did leave the shrimp in the dressing for a couple hours which may have added a little more flavor. My husband did add some hot sauce to his rice. I enjoyed my just as is.
This was a good recipe. The shrimp was delicious (although I did add a little parsley). The rice was good but a little bland. Hubby did not like it.
The night I had planned this meal, the weather didn't cooperate, so I had to make it indoors. I cooked the rice in a pot, boiling the broth and veggies before adding the rice, then I cooked the shrimp under the broiler. The rice was quite good but could use a little umph of seasoning, I think. Hubby added soy sauce to the leftovers when he heated them up. Also, I found the shrimp to be a bit bland and wished I would have added Old Bay to them, but overall this was a good recipe.