Tuesday, March 8, 2011

Tuesday Night Dinner Across the Miles Pecan Rice and Herb-Crusted Shrimp

Pecan Rice:
1 teaspoon canola oil
1/2 cup chopped onion
1 cup rice
2 cups chicken broth
1/4 cup chopped pecans 
2 tablespoons chopped fresh parsley 

Heat the oil in a nonstick saucepan over medium heat. Add the onion and cook until tender and golden, about 5 minutes. Add the rice stirring to coat well and cook until it begins to turn golden about  3 minutes. Add the broth and bring to a boil. Cover, reduce the heat and simmer until the broth has evaporated and the rice in tender about 20 minutes.
Remove from heat and stir in the pecan and parsley. 

Herb-Crusted Shrimp:

1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1/4 cup chopped cilantro
2 garlic cloves, minced
2 Tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 & 1/2 pounds large shrimp peeled and deveined

Preheat over to 450'F. Coat a baking sheet with nonstick spray
Combine the basil, mint, parsley, cilantro, garlic, lemon juice, oil, salt and pepper in a bowl. Add the shrimp and toss to coat.
Arrange the shrimp in a single layer on a baking sheet. Bake until opaque and cooked through, about 6 minutes

I enjoyed tonights dinner so much, the rice is too yummy for words and the Shrimp was refreshing and delicious. Next dinner we go to where I need to bring a side dish, I am making this rice for sure.
Jolie made her rice with a stir-fry tonight and it looks just divine! Please check our Jolies dish here

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