Skewered Shrimp with Black Bean-Lemon Rice (Pompeian)
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- 3/4 cup(s) EVOO
- 1/4 cup(s) red wine vinegar
- 3 tablespoon(s) lemon juice
- 2 medium garlic cloves, minced
- 1 1/2 teaspoon(s) salt
- 3/4 teaspoon(s) ground black pepper
- 24 whole(s) large raw, headless, peeled shrimp - about 1 pound tails on
- 24 whole(s) green onions, trimmed to 6 inches in length
- 24 whole(s) cherry tomatoes
- 2 poblano chili peppers, seeded and cut into 24 pieces
- 8 12 inch bamboo skewers, soaked in water
- 3 cup(s) hot cooked brown rice
- 15 ounce(s) canned black beans, rinsed and drained
- 1/4 cup(s) chopped cilantro
- 3 teaspoon(s) grated lemon zest
- Whisk first 5 ingredients together to make marinade. Reserve 1/2 cup of the mixture in a separate bowl. Set aside.
- Place shrimp in a resealable plastic bag, pour marinade over shrimp, seal tightly and coat well. Refrigerate 30 minutes, turning frequently.
- Remove shrimp from marinade (reserving marinade). Place shrimp on skewers, alternating with the tomatoes, chilies, and onions folded in half.
- Preheat grill on high heat. Brush skewers with reserved marinade from bag and cook 4-5 minutes on each side or until shrimp are opaque in center.
- Place the remaining reserved marinade in a small saucepan on the grill to heat slightly. Toss the rice with the black beans, cilantro, and lemon zest.
- To serve, top rice with skewers and spoon heated marinade over skewers.
This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.
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Skewered Shrimp with Black Bean-Lemon Rice (Pompeian) Recipe at a Glance
- COURSE: Main Dishes
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