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“Rice to the Rescue!” Recipe Contest Winner - Edwina Gadsby
Yield: Makes 4 servings.
• 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
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.
Total Fat 23g
Total Carbohydrate 35g
Dietary Fiber 1g
USA Rice Federation (www.usarice.com)
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