Grilled Shrimp with Lemon-Pesto Rice

Grilled Shrimp with Lemon-Pesto Rice Recipe
Scott Peterson
Prepared pesto makes this dish a snap, but you can use homemade if you have some on hand. Prep and Cook Time: 40 minutes.

Yield:

Makes 4 servings
Total time: 40 Minutes

Recipe from

Sunset

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 673
Caloriesfromfat 39 %
Protein 31 g
Fat 29 g
Satfat 7.7 g
Carbohydrate 71 g
Fiber 2.7 g
Sodium 1269 mg
Cholesterol 160 mg

Ingredients

1 1/2 cups jasmine rice
1 teaspoon salt
1 cup pesto (purchased or homemade)
2 teaspoons lemon zest
1 pound peeled, deveined shrimp (31 to 40 per lb.), tails on
1 tablespoon olive oil
1/2 teaspoon freshly ground pepper
1 cup halved grape tomatoes

Preparation

1. Heat a grill to medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds) or set a broiler to high and position a rack 6 inches below the heating element.

2. In a 2- to 3-quart pan, bring 2 1/2 cups water to a boil. Add rice and 1/2 teaspoon salt. Cover, adjust heat to low, and cook until most of the water is absorbed, about 15 minutes. Turn off heat and let sit 5 minutes. Stir in pesto and 1 1/2 teaspoons lemon zest.

3. Meanwhile, in a medium bowl toss shrimp with oil, 1/2 teaspoon salt, 1/2 teaspoon lemon zest, and the pepper.

4. Grill shrimp, turning once, until cooked through, about 3 minutes per side, or broil on a baking sheet about 4 minutes total (no need to turn).

5. Serve shrimp over rice and top with tomatoes.

Note: Nutritional analysis is per serving.

August 2006
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