Shrimp And Chicken Skewers With Wild Rice
Serves:
Ingredients:
1
2
c
2
Minced shallot
1/4
c
Minced parsley
1
Rind of 1 lemon, minced
4
Garlic cloves, minced
12
Jumbo shrimp **
1/2
lb
Chicken breast ***
1
Juice of 1 lemon
1
tb
Olive oil
1
Large shallot, sliced
1
ts
Dried red chili pepper
10
Fresh basil leaves, minced
10
Fresh mint leaves, minced
1 1/2
lb
Tomatoes ****
4
Small soaked bamboo skewers
*+=+
-WILD RICE*
1
ts
Sesame oil
1/2
c
Chopped onion
1
Stalk celery, chopped
1/2
ts
Minced garlic
1/2
ts
Minced jalapeno pepper
1/2
lb
Wild rice
1
Bay leaf
2
tb
Toasted pine nuts
2
c
Chicken stock, defatted
Method:
Servings: 4 *=+ SKEWERS* SKEWERS: * Core, seed, and mince jalapeno pepper ** Peel and devein shrimp *** Bone and skin chicken breast and cut into 12 (1/2 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