Recipes
Shopping list
- Prepare shrimp through step 2 (10 minutes)
- Prepare rice and complete shrimp; serve (15 minutes)
Margarita Shrimp
Ingredients
- 32 peeled/deveined shrimp (about 1 lb)
- 1 (10 oz) can frozen margarita mix
- ½ bunch fresh cilantro
- 8 (6-inch) wooden skewers
- 1 tablespoon jalapeño hot sauce
- ½ cup whole milk plain Greek yogurt
- 2 tablespoons canned cream of coconut
- ¼ teaspoon ground red pepper
- Cooking spray
- ½ teaspoon kosher salt
Steps
- Thaw shrimp, if needed. Preheat grill (or grill pan) on medium. Set margarita mix out to thaw. Chop cilantro (½ cup).
- Place 4 shrimp on work surface; lay hand flat on shrimp and push pointed end of 1 skewer through tails, then through heads so shrimp will lie flat. Repeat with remaining shrimp and skewers. Arrange skewers in single layer in shallow dish (wash hands).
- Whisk margarita mix and cilantro until blended; reserve ½ cup. Pour remaining marinade over shrimp, turning to coat both sides; let stand 10 minutes to marinate. Stir hot sauce into reserved marinade mixture. Whisk yogurt, cream of coconut, and red pepper until blended.
- Remove shrimp from marinade (discard marinade) and coat with spray. Place shrimp on grill; grill 1–2 minutes on each side just until shrimp turn pink and opaque. Brush shrimp with reserved marinade mixture during last minute of cook time.
- Place yogurt sauce on plate; top with shrimp and sprinkle with salt. Serve.
Pecan-Studded Red Beans and Rice
Ingredients
- 1 (8.5 oz) pouch cooked red beans and rice
- 2 tablespoons fresh cilantro
- 2 cups fresh baby spinach
- ½ cup pecan pieces
- ½ cup crispy fried onions
- 1 tablespoon jalapeño hot sauce
Steps
- Microwave rice following package instructions. Meanwhile, chop cilantro.
- Place rice in serving bowl; stir in remaining ingredients. Serve.
Serving Suggestions
- Complete your meal with fresh salad blend, French bread, and Key lime pie for dessert.
- Use 2 skewers, spaced ½ inch apart, to prevent the shrimp from spinning during grilling.
Margarita Shrimp
Amount per ¼ recipe serving: Calories 150, Total Fat 3.5g, Sat Fat 2.5g, Trans Fat 0g, Chol 125mg, Sodium 790mg, Total Carb 15g, Fiber 0g, Total Sugar 12g, (Incl. 11g Added Sugars), Protein 22g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 2%
Pecan-Studded Red Beans and Rice
Amount per ¼ recipe serving: Calories 230, Total Fat 14g, Sat Fat 3g, Trans Fat 0g, Chol 0mg, Sodium 370mg, Total Carb 23g, Fiber 4g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 4g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 2%