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

Related recipes