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Broiled Shrimp with Vegetables and Rice

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Course Main Dishes
Recipe Theme May: Shellfish/shrimp
Co-op Baldwin EMC
Servings
people
Ingredients
  • crab meat
  • 1/3 cup mayo
  • 3 Tbs. Topping:
  • 2 Tbs. chili powder
  • ½ tsp. cut into bite size pieces
  • 2-3 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • Optional: cayenne
  • shrimp
  • 1# large sriracha sauce
  • 1 small olive oil for frying
  • 1 medium Tony Chacheres Creole Seasoning
  • 10 button fresh chopped parsley
  • 1 medium garnush, optional
  • Note: regular bread crumbs
  • Rice: small Alabama Gulf Coast Shrimp (pealed, deveined, tails off)
Course Main Dishes
Recipe Theme May: Shellfish/shrimp
Co-op Baldwin EMC
Servings
people
Ingredients
  • crab meat
  • 1/3 cup mayo
  • 3 Tbs. Topping:
  • 2 Tbs. chili powder
  • ½ tsp. cut into bite size pieces
  • 2-3 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • Optional: cayenne
  • shrimp
  • 1# large sriracha sauce
  • 1 small olive oil for frying
  • 1 medium Tony Chacheres Creole Seasoning
  • 10 button fresh chopped parsley
  • 1 medium garnush, optional
  • Note: regular bread crumbs
  • Rice: small Alabama Gulf Coast Shrimp (pealed, deveined, tails off)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine marinade ingredients
  2. Add shrimp and vegetables and stir to coat
  3. Marinate 2 hours
  4. Spread on baking sheet and broil 3 minutes, then turn and broil 2 minutes more or until shrimp turns pink
  5. Serve over rice
Recipe Notes

We like shrimp and vegetables and rice, with a touch of spice. Several years ago, we combined these 'likes' into this versatile dish, which can also be made with chunks of chicken breast and almost any vegetables.

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