Creole Shrimp Kebabs with Tomato Rice Recipe
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Shrimp on the grill can be so flavorful, especially when it's prepared with this
of seasoned shrimp and grape tomato
accompanied by a serving of
, which is flavored with sun-dried tomatoes.
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1 pound medium to large shrimp - peeled
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
salt and pepper (to taste)
1 teaspoon garlic powder
1 pint grape tomatoes
1 cup basmati rice
1 tablespoon olive oil
1 tablespoon tomato paste
2 cups chicken stock or bouillon
1/4 cup sun dried tomatoes in oil - chopped
:4 skewers, grill, medium mixing bowl, small mixing bowl, saucepan
CREOLE SHRIMP KEBABS:
If using wooden skewers, soak for 30 minutes in water.
Place the shrimp in a medium mixing bowl; then in a small mixing bowl, whisk together the Old Bay Seasoning, olive oil, and garlic powder.
Pour over the shrimp and marinate in the refrigerator for 20-30 minutes.
Alternate the shrimp and tomatoes onto the skewers.
Place directly onto a grill heated to medium heat and cook for approximately 5 minutes on each side until the shrimp is pink and nicely grilled.
Serve warm with tomato rice.
Saute the rice in oil in a saucepan over medium-high heat for 2-3 minutes.
Stir in the tomato paste and sautÃ© for 2 minutes more.
Add the chicken stock or bouillon and bring to a boil.
Reduce the heat, cover, and cook for 20-30 minutes, or until the liquid is absorbed.
Add the sun-dried tomatoes.
Add salt and pepper to taste.
Tomato Mexican Rice
chicken flavor bouillon
long grain white rice
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McCormick® Basil Leaves
McCormick® Garlic Powder
McCormick® Oregano Leaves
McCormick® Red Pepper
(14 1/2 ounces) diced tomatoes
Sauteed Shrimp in Tomato Sauce
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