Grilled Lemon Chipotle Shrimp Skewers with Spanish Rice
- by Omaha Steaks
- Last updated Jan 5, 2023
Here’s a zesty and festive way to serve these heroically proportioned Omaha Steaks shrimp that will make your guests’ eyes pop and their taste buds dance.
Grilled Lemon Chipotle Shrimp Skewers with Spanish Rice
Here's a zesty and festive way to serve these heroically proportioned shrimp that will make your guests' eyes pop and their taste buds dance! But you'll need to plan ahead in order to marinate your shrimp in the flavorful Lemon Chipotle Marinade. The Spanish Rice is an inspired way to serve this shrimp with a south-of-the-border twist.
Servings: 6
Calories: 300kcal
Ingredients
- 1 Bag Omaha Steaks Wild Argentinian Red Shrimp Thawed
- 12 Large Bambo Skewers
- 1 recipe Lemon Chipotle Marinade recipe below
- Spanish Rice recipe below
Lemon Chipotle Marinade
- 1/4 cup Fresh Lemon Juice
- 1 Tbsp Garlic chopped
- 1 Tbsp Rosemary chopped
- 1/4 cup Olive Oil
- 1 tsp Kosher Salt
- 1/4 tsp Black Pepper ground
- 2 Tbsp Canned Chipotle in Adobo Sauce puréed
Spanish Rice
- 4 each Plum Tomatoes
- 1 Tbsp Cilantro chopped
- 1 cups Chicken Broth
- 1 tsp Garlic chopped
- 1 tsp Canned Chipotle in Adobo Sauce puréed
- 1 tsp Kosher Salt
- 1/3 cup Canola Oil
- 1 cups Long Grain White Rice
- 1/4 Cup Yellow Onion chopped
Instructions
- In a gallon Zip Lock bag, add thawed Shrimp and Lemon Chipotle Marinade.
- Roll up bag to push air out of bag before sealing.
- Refrigerate shrimp for 4 hours.
- Divide shrimp into 6 portions and thread shrimp tail ends onto 6 skewers. Insert a second skewer through the head end of the shrimp so they are double skewered.
- Preheat grill to medium.
- Grill shrimp skewers for 3-4 minutes on each side. Discard marinade.
- Plate Spanish Rice. Remove skewers from grill and plate atop the bed of Spanish Rice.
Lemon Chipotle Marinade
- Place all ingredients in a bowl and mix well.
Spanish Rice
- In a heavy skillet over high heat, place the tomatoes and char until their skins split.
- Transfer tomatoes to a blender or food processor and puree. Stir in cilantro.
- In a large saucepan, combine chicken broth, pureed tomatoes, garlic, chipotle purée, and salt. Bring to a slow boil.
- In a separate large sauce pan, heat oil over high heat until hot. Add rice and onions and sauté until grains are bright white or slightly brown; approximately 7-10 minutes.
- Add tomato mixture to saucepan with rice & onions. Simmer for 15 minutes.
- Remove saucepan with rice from the heat, cover and let stand for 20 to 30 minutes stirring twice.
- Fluff rice with a fork. Keep warm until ready to serve.
Nutrition
Calories: 300kcal | Carbohydrates: 11g | Protein: 18g | Cholesterol: 130mg | Sodium: 2310mg | Fiber: 1g
