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4 servings, 6 shrimp and 1 cup rice mixture each
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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.
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.
The red pepper in this 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.
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.
I didn't grill the rice packets. I chopped the zucchini and peppers very small, boiled the chicken broth, etc. in a pot for about 5 minutes before adding the rice. I grilled the shrimp on a grill pan. We enjoyed the results very much. I served it with a cob of corn. Good summer meal.