Red Chili Glazed Shrimp with Green Rice
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 4.00 | lb | Shrimp , 26-30, peeled and deveined |
| 2.00 | cup | Knorr Ready-To-Use Salsa Roja Sauce 4 x 0.5 GA |
| 6.00 | cup | Rice, long grain |
| 3.00 | x | Onions , diced 1/4 " |
| 2.00 | cup | Knorr Ready-To-Use Salsa Verde Sauce 4 x 0.5 GA |
| 2.50 | qt | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb, prepared |
| 1.00 | cup | Radish , julienned |
| 8.00 | oz | Queso fresco , crumbled |
| 1.00 | b | Cilantro , rough chopped |
Preparation
1. Prepare grill. In a bowl, toss the shrimp with the salsa roja and let marinate about 1 hour.
2. Put 5 shrimp on a skewer.
3. Start rice: Heat oil in medium size pan, over medium heat. Saute onions until soft, not brown, about 4 minutes. Add rice and saute until kernals are coated. Cook an additional 2 minutes. Add Knorr Ultimate chicken base and Salsa Verde. Bring to a boil, then down to a simmer and cover. Cook over low flame for about 20 minutes until rice is light and fluffy.
4. Grill Shrimp over hot open flame until done, about 1-2 mintures per side. Serve a 4 oz. scoop of rice on each plate, lay 5 grilled around rice.
5. Top with a teaspoon each of jullienned radish. queso fresco and cilantro. Drizzle with a little more Knorr Salsa Roja and a little squeezed lime juice if desired
