Jamaican Shrimp and Rice Salad

This make-ahead shrimp-and-rice salad has the flair of Jamaican spice tucked into the recipe. Pair with crusty bread and enjoy.

Yield:

4 (2-cup) servings.

Recipe from

Nutritional Information

Calories 391
Caloriesfromfat 9 %
Fat 3.9 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 1.6 g
Protein 27.1 g
Carbohydrate 61.3 g
Fiber 0.0 g
Cholesterol 166 mg
Iron 0.0 mg
Sodium 288 mg
Calcium 0.0 mg

Ingredients

1/3 cup lime juice
3 tablespoons low-sodium Worcestershire sauce
1 tablespoon reduced-calorie ketchup
2 teaspoons hot sauce
2 teaspoons vegetable oil
2 teaspoons molasses
1/4 teaspoon freshly ground pepper
1 large clove garlic, crushed
3 cups cooked long-grain rice (cooked without salt or fat)
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (7-ounce) jar roasted red peppers in water, drained and chopped
1 1/2 pounds unpeeled medium-size fresh shrimp
Vegetable cooking spray

Preparation

Combine first 8 ingredients in a large bowl; set 1 tablespoon of mixture aside. Add rice and next 4 ingredients to remaining juice mixture. Stir well; set aside.

Peel and devein shrimp. Place shrimp on rack of a broiler pan coated with cooking spray, and brush with reserved 1 tablespoon lime juice mixture. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes on each side or until shrimp turn pink. Add shrimp to rice mixture, and stir. Serve salad immediately, or cover and chill.

Note:

Oxmoor House Cooking Light Collection

January 1996