Shrimp and chicken skewers with wild rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jalapeno pepper* | |
| 2 | tablespoons | Minced shallot |
| ¼ | cup | Minced parsley |
| 1 | Rind of 1 lemon, minced | |
| 4 | Garlic cloves, minced | |
| 12 | Jumbo shrimp ** | |
| ½ | pounds | Chicken breast *** |
| 1 | Juice of 1 lemon | |
| 1 | tablespoon | Olive oil |
| 1 | Large shallot, sliced | |
| 1 | teaspoon | Dried red chili pepper |
| 10 | Fresh basil leaves, minced | |
| 10 | Fresh mint leaves, minced | |
| 1½ | pounds | Tomatoes **** |
| 4 | Small soaked bamboo skewers | |
| *+=+ WILD RICE* | ||
| 1 | teaspoon | Sesame oil |
| ½ | cup | Chopped onion |
| 1 | Stalk celery, chopped | |
| ½ | teaspoon | Minced garlic |
| ½ | teaspoon | Minced jalapeno pepper |
| ½ | pounds | Wild rice |
| 1 | Bay leaf | |
| 2 | tablespoons | Toasted pine nuts |
| 2 | cups | Chicken stock, defatted |
Directions
Servings: 4
*=+ SKEWERS* SKEWERS: * Core, seed, and mince jalapeno pepper ** Peel and devein shrimp *** Bone and skin chicken breast and cut into 12 (½ inch) strips **** Peel, core and seed tomatoes and cut into 1 inch chunks 1. Combine jalapeno, minced shallot, parsley, lemon rind, and half of the garlic to make a fine paste. Place in a bowl with the shrimp and chicken and lemon juice. Toss to coat. Marinate, covered, for at least 1 hour. 2. Heat the oil in a 2 quart pot. Add the sliced scallion, remaining garlic, chili pepper, basil and mint. Cook for 2 minutes. Add the tomatoes, cover the pot, and cook for 10 minutes.
Keep warm. 3. Heat a broiler or grill to hot. 4. Wrap a strip of chicken around the outside of a shrimp. Stick a skewer through them both so both are secure. Wrap the remaining chicken and shrimp the same way, putting 3 wrapped shrimp on each of 4 skewers. Grill or broil for 2 minutes a side. Slide chicken and shrimp onto plates, and serve with wild rice and stewed tomatoes. WILD RICE: 5. Heat the oil in a 2 quart pot. Add the onion, celery, garlic and pepper. Cook for 2 minutes, until lightly browned and soft. 6. Add the rice, bay leaf, pine nuts and stock. Bring to a boil, cover, and lower the heat so the liquid simmers. Continue cooking for 55 minutes. Uncover and cook until all the liquid has been absorbed. Discard the bay leaf.
Per serving: 351 calories, 9.3 g fat (23%), 34 g protein, 179 mg sodium, 139 mg cholesterol, 5.3 g dietary fiber. From Prevention Magazine, March 1988, as given to them by: The Four Seasons, New York City, Seppi Renggli, Exec. Chef. Posted by: Sheila Exner, January 1992