CILANTRO CHIMICHURRI SHRIMP & RICE
 “Rice to the Rescue!” Recipe Contest Winner - Edwina Gadsby
Yield: Makes 4 servings.
Ingredients
• 1 cup lightly packed cilantro leaves
• 2 red jalapeno peppers, seeded
• 2 garlic cloves, peeled
• 2 to 3 tablespoons red wine vinegar
• 6 tablespoons olive oil, divided
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound medium shrimp*, peeled and deveined
• 3 cups hot cooked long grain rice
Directions
Preheat grill or broiler.
Combine cilantro, jalapenos, garlic, vinegar, 1/4 cup oil, salt and pepper in food processor; process until fine texture; set aside.
Toss shrimp with remaining 2 tablespoons oil; arrange on grill or rack in broiler pan. Grill or broil 4 inches from heat source 2 minutes on each side or until opaque in center.
Combine hot rice with half of the cilantro mixture; mix well.
Place on platter; top with shrimp and spoon remaining cilantro mixture over shrimp.
*1 pound chicken tenders may be substituted for shrimp.
Nutrition Facts
Calories 470
Total Fat 23g
Cholesterol 170mg
Sodium 610mg
Total Carbohydrate 35g
Dietary Fiber 1g
Protein 26g
USA Rice Federation (www.usarice.com)
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