Garlic Lemon Shrimp with Savory Root Vegetable Rice Pilaf
You can never have too many main course recipes, so give Garlic Lemon Shrimp with Savory Root Vegetable Rice Pilaf a try. This recipe serves 8 and costs $3.4 per serving. Watching your figure? This pescatarian recipe has 384 calories, 31g of protein, and 10g of fat per serving. 19985 people have tried and liked this recipe. It is brought to you by A Family Feast . If you have basmati rice, garlic powder, celery root, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is amazing. Roasted Root Vegetable Quinoa Pilaf, Savory Root Vegetable Soup, and Savory Rice Pilaf are very similar to this recipe.
Servings: 8
Preparation duration: 90 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup Basmati rice
2 bay leaves
1 tablespoon butter
2 cups carrots, cut into half inch dice
1 cup celery root or jicama, cut into half inch dice
3 cups Kitchen Basics chicken stock
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley
2 tablespoons McCormick Gourmet California Garlic Powder
2 teaspoons McCormick Gourmet California Lemon Peel
2 cups onion, cut into half inch dice
½ cup orzo pasta
½ teaspoon McCormick Gourmet Paprika
¼ teaspoon McCormick Gourmet White Pepper
¼ cup raw cashews
½ teaspoon salt
2 tablespoons chopped shallots
2 pounds shell on raw shrimp (16-20 per pound)
¼ cup vermouth or white wine
12-14 wooden skewers
Equipment:
skewers
frying pan
cutting board
dutch oven
grill pan
grill
Cooking instruction summary:
Place skewers in a pan of water and weigh down so they are submerged.In a dry saut pan over medium heat, toast the cashews until slightly brown and set aside. Place orzo in same pan and toss and stir for about five or so minutes to brown. Set aside.Peel the shrimp leaving on the tail portion and lay out in a platter or cutting board.Mix the spices to make the dry rub and set aside 4 teaspoons. Sprinkle the remaining rub on both sides of the shrimp. Let sit refrigerated for one hour.After one hour, remove skewers from water and place five to six shrimp on each skewer. Slide a second skewers in so each set has two skewers. This will keep the shrimp from spinning as you flip them. Once all the shrimp have been skewered, set aside at room temperature.In a medium Dutch oven, melt butter in olive oil over medium high to high heat. Add onions, carrots, shallots and either celery root or jicama and stir. Cook three minutes until they just start to become tender. Add rice and cook for two more minutes stirring often. Add vermouth and 4 teaspoons of the spice rub you made earlier for the shrimp and stir. Cook to evaporate the vermouth. Add toasted orzo, chicken stock and bay leaves. Bring to a boil, cover and simmer on low for 15 minutes covered.Once 15 minutes have passed, remove rice from heat but leave covered.Heat a grill pan to hot, spray with pan spray and lay shrimp out on pan to grill. After about a minute and a half, flip and grill the other side for about the same time. Do not overcook.To serve, fluff rice with a fork and place on a platter and top with skewered shrimp. Then sprinkle with chopped parsley and toasted cashews.
Step by step:
1. Place skewers in a pan of water and weigh down so they are submerged.In a dry saut pan over medium heat, toast the cashews until slightly brown and set aside.
2. Place orzo in same pan and toss and stir for about five or so minutes to brown. Set aside.Peel the shrimp leaving on the tail portion and lay out in a platter or cutting board.
3. Mix the spices to make the dry rub and set aside 4 teaspoons. Sprinkle the remaining rub on both sides of the shrimp.
4. Let sit refrigerated for one hour.After one hour, remove skewers from water and place five to six shrimp on each skewer. Slide a second skewers in so each set has two skewers. This will keep the shrimp from spinning as you flip them. Once all the shrimp have been skewered, set aside at room temperature.In a medium Dutch oven, melt butter in olive oil over medium high to high heat.
5. Add onions, carrots, shallots and either celery root or jicama and stir. Cook three minutes until they just start to become tender.
6. Add rice and cook for two more minutes stirring often.
7. Add vermouth and 4 teaspoons of the spice rub you made earlier for the shrimp and stir. Cook to evaporate the vermouth.
8. Add toasted orzo, chicken stock and bay leaves. Bring to a boil, cover and simmer on low for 15 minutes covered.Once 15 minutes have passed, remove rice from heat but leave covered.
9. Heat a grill pan to hot, spray with pan spray and lay shrimp out on pan to grill. After about a minute and a half, flip and grill the other side for about the same time. Do not overcook.To serve, fluff rice with a fork and place on a platter and top with skewered shrimp. Then sprinkle with chopped parsley and toasted cashews.
Nutrition Information:
covered percent of daily need
