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Grilled Garlic Shrimp over Marinated Veggie Rice

Grilled Garlic Shrimp over Marinated Veggie Rice

Get Ready

Servings: Serves 4

Prep Time: 25 minutes

Cook Time: 50 minutes

Ingredients: Add ingredients to List

1 lb. frozen shelled, uncooked large shrimp
2 cups water
1 cup Nature's Place Long-Grain Brown Rice
1 cup broccolini, chopped in 3/4 inch lengths
1 red bell pepper, cored and seeded, cut into 1/2 inch squares
1 medium zucchini, cut into bite-size pieces
1 medium plum tomato, finely chopped
1/4 cup Taste of Inspirations Ginger Teriyaki Marinade
1 Tbsp. sesame seeds
3 Tbsp. rice vinegar
1 1/2 tsp. sugar
1 1/2 Tbsp. grated fresh ginger
1/4 tsp. Tabasco, or to taste
3 Tbsp. canola oil, plus additional for oiling the grill
1 Tbsp. Nature's Place Minced Garlic
1 Tbsp. Taste of Inspirations Honey Mustard
1 bunch scallions, white part only, chopped
1/4 cup shredded carrots

directions:

1. Preheat grill to medium-high heat (alternatively, use a stovetop grill pan).
2. Place frozen shrimp in a colander and run cold water over them, tossing occasionally to ensure that they are all exposed to the water, until they are thawed and bendable.
3. Meanwhile, bring water to a boil in a medium saucepan over high heat. Stir in rice. Cover pot, lower heat to medium or medium-high, and simmer until rice is tender and all the water is absorbed, 35 to 40 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
4. While the rice is cooking, place broccolini, pepper, zucchini, and tomato in a second large bowl. Add marinade and toss to coat. Set aside.
5. Lightly toast sesame seeds in a nonstick skillet over medium heat until golden, about 2 minutes. Transfer to a plate to cool.
6. In a small bowl, stir together rice vinegar and sugar until sugar is dissolved. Stir in ginger and Tabasco. Add oil in a slow stream, whisking to emulsify. Alternatively, combine ingredients in a jar with a tight-fitting lid and shake well to blend. Transfer half the dressing to a separate medium bowl. Add garlic and honey mustard and stir to combine. Add thawed shrimp and toss to coat.
7. Lightly oil the preheated grill surface. Drain shrimp, discarding excess marinade. If desired, thread shrimp on skewers. Grill for 2 to 3 minutes per side or until cooked through. Remove from grill and set aside.
8. Wipe grill surface clean. Place vegetables in a grill basket, draining off any excess marinade if needed. Grill vegetables, turning occasionally, until crisp-tender, about 3 to 5 minute. Set aside.
9. Pour vinaigrette over the rice and toss to coat grains thoroughly. If you used skewers, remove shrimp from skewers. Add shrimp and vegetables to the rice. Gently stir in scallions and carrots. Scatter sesame seeds on top. Serve immediately, at room temperature, or chilled.
Source: Hannaford fresh Magazine, July - August 2015

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Quantity Ingredients coupon
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1 lb. frozen shelled, uncooked large shrimp  
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2 cups water  
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1 cup Nature's Place Long-Grain Brown Rice  
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1 cup broccolini, chopped in 3/4 inch lengths  
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1 red bell pepper, cored and seeded, cut into 1/2 inch squares  
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1 medium zucchini, cut into bite-size pieces  
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1 medium plum tomato, finely chopped  
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1/4 cup Taste of Inspirations Ginger Teriyaki Marinade  
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1 Tbsp. sesame seeds  
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3 Tbsp. rice vinegar  
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1 1/2 tsp. sugar  
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1 1/2 Tbsp. grated fresh ginger  
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1/4 tsp. Tabasco, or to taste  
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3 Tbsp. canola oil, plus additional for oiling the grill  
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1 Tbsp. Nature's Place Minced Garlic  
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1 Tbsp. Taste of Inspirations Honey Mustard  
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1 bunch scallions, white part only, chopped  
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1/4 cup shredded carrots  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 550 kcal (27%)
Calories from Fat 171 kcal (0%)
Total Fat 19 g (29%)
Saturated Fat 2 g (7%)
Cholesterol 170 mg (56%)
Sodium 1400 mg (58%)
Total Carbohydrates 65 g (21%)
Dietary Fiber 9 g (36%)
Protein 27 g (45%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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