When I think of summer, I think BBQ. Eating outdoors with a few friends and sharing one large plate filled with food is the best way to spend an early summer evening. When making a one-dish dinner, the key is to have a nice balance of protein, vegetables and a starch to hold them all together.

This dish has them all. The BBQ shrimp cooked in a mound of peppers and onions and a perfect pairing to the citrus rice. All you need to do is serve on one large dish and let everyone serve themselves as much as they would like.

BBQ Shrimp with Citrus Rice
By Taylor
Serves 8

Ingredients:

For BBQ marinade:
1 cup (2 sticks) unsalted butter
2 tablespoons granulated sugar
2 tablespoons tomato paste
3 tablespoons apple cider vinegar
1 teaspoon hot sauce
1 teaspoon crushed red pepper flakes, 1/2 teaspoon more if you like heat
2 tablespoons lemon juice
1 teaspoon salt
3 garlic cloves, peeled and smashed

For shrimp:
2 pounds medium raw shrimp, peeled and deveined
3 tablespoons unsalted butter
2/3 cup chopped yellow onions
3/4 cup diced red bell pepper
3/4 cup diced orange bell pepper
1/2 cup chopped green onion

For citrus scallion rice:
4 cups chicken stock, not low sodium
1 teaspoon salt
3 tablespoons unsalted butter
1 tablespoon grated lemon zest
1/2 teaspoon coarse ground black pepper
1/2 cup chopped green onion
2 cups long grain white rice

Directions:

In a sauce pan, melt butter over low heat. Add sugar, tomato paste, vinegar, hot sauce, red pepper flakes, lemon juice, salt and garlic. Stir and cook for 3 minutes, then remove from heat. Reserve 1/4 cup of the sauce to later cook the shrimp in.

In a sealable bag, add shrimp and marinade. Marinate 20 minutes. Meanwhile, you can make the rice.

To a large heavy bottomed pot, add the stock, salt, butter, lemon zest and pepper. Bring to a boil. Add rice. Reduce heat to low and let simmer. Cover and simmer for 20 minutes.

After 20 minutes, remove from heat. Stir. Cover the top of the pan with a clean dish towel for 10 minutes.

While rice is sitting, you can cook your shrimp. In a large skillet, melt 3 tablespoons of butter over medium heat. Add onions, and red and orange peppers. Cook over medium heat, stirring frequently, for 3 to 4 minutes. Add the reserved 1/4 cup of marinade to skillet. Remove shrimp from the refrigerator and drain away marinade. Add shrimp to the skillet. Stir and cook until shrimp are no longer opaque and have a nice white color. Turn off heat.
Remove towel form the pot of rice. Fluff the rice and stir in the 1/2 cup of chopped scallions.

Place a bed of rice over a large platter. Top with shrimp and sauce mixture and serve.

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3 thoughts on “BBQ Shrimp with Citrus Rice

  1. Yvonne said:

    This Looks so delicious!!

  2. Diane Gilliland said:

    I am going to try this.

  3. Brandon, Kevin and Rodney said:

    Liked by all three of us. It is a top choice for us, however, we are going to put pineapple chunks in it before serving it, we think it will help balance out the spice in the dish!!!

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