Grilled Scampi with Yellow Rice and Veggies
The Cornerstone Lounge and Grille
Recipe: Grilled Scampi with Yellow Rice and Veggies
The Cornerstone Lounge and Grille
Owner: Terri Shurney
Ingredients
1 pound of large shrimp, deveined
2 garlic cloves of garlic, minced
2 tablespoon of olive oil
2 tablespoon of lemon juice
Seasoned salt and pepper to taste
1 cup of yellow rice
1 cup of water, 1 cup of vegetable broth
Salt and pepper to taste
1 red onion, sliced into rings
1 head of brocolli, cut into florets
1 each of green, yellow and orange bell peppers, sliced into strips
2 tablespoons of olive oil
Instructions
1. Preheat your grill to medium heat
2. Place the shrimp in grilling pan with olive oil, garlic, olive oil lemon juice and seasoning .
Grill for 2-3 minutes, each side until brown,
3. In medium saucepan, combine the rice, vegetable broth, and seasoning. Bring it to a
boil, then reduce heat to low, cover and simmer for about 15-20 minutes, or until rice is
tender and liquid is absorbed. Fluff with a fork.
4. Place the sliced onion, broccoli florets, and bell peppers with olive oil and seasoning .
Grill the tender.
5. Serve the veggies over the yellow rice, and the scampi's on top of the veggies. You can
garnish with parsley or lemon wedges.