Spicy Grilled Shrimp and Simple Spanish Rice

This is a simple recipe that takes very little time and is a protein powerhouse!  For only 285 calories, it has a whooping 35 grams of protein.  You can grill the shrimp while you are cooking the rice, and dinner will be on the table in no time.  To save even more time, I cook my rice in a pressure cooker, and another tip is that I love the Fire Roasted Canned Tomatoes from Trader Joes.  

Ingredients

  • 2 lbs Peeled and Deveined Shrimp
  • 1 teaspoonChili Powder
  • 1 teaspoon Garlic Powder    
  • 1 teaspoon Oregano
  • 1 teaspoon Cummin
  • 1 teaspoon Salt
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Cayenne

For Rice:

  • 1 Cup Brown or Multi-Grain Rice
  • 1 14 oz Can Fire Roasted Diced Tomatoes 
  • 2 Cup Chicken Broth
  • 2 Cloves Garlic
  • 1 Tablespoon Oregano
  • 1 Cup Fresh Cilantro (one bunch)
  • 1/4 Cup Chives (green onions can be substituted)
  • Salt and pepper to taste

Follow directions on rice but substitute chicken broth for water.  Drain tomatoes and mix in garlic and oregano.  Cook rice according to directions.  While cooking rice, mix together dry seasonings for shrimp - chili powder, garlic powder, oregano, cumin, salt, smoked paprika, and cayenne.  Toss shrimp with dry seasoning to completely cover.  Cook shrimp on grill or grill pan until it is cooked through.  After removing rice from pan, add chopped fresh cilantro and chives, serve with shrimp.

Servings 6, Calories 288, Fat 3.4g (sat fat .5g) Cholesterol 383mg, Sodium 1550mg, Potassium 376mg, Total Carbs 27, Dietary Fiber 2.4g, Sugars 1g, Protein 35g

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