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SHRIMP AND CHICKEN SKEWERS WITH WILD RICE

Category:    Low-cal, Chicken
Yield: 4 servings
 
      1    Jalapeno pepper*                1 1/2 lb Tomatoes ****
      2 tb Minced shallot                      4    Small soaked bamboo skewers
    1/4 c  Minced parsley                           *+=+
      1    Rind of 1 lemon, minced                  -WILD RICE*
      4    Garlic cloves, minced               1 ts Sesame oil
     12    Jumbo shrimp **                   1/2 c  Chopped onion
    1/2 lb Chicken breast ***                  1    Stalk celery, chopped
      1    Juice of 1 lemon                  1/2 ts Minced garlic
      1 tb Olive oil                         1/2 ts Minced jalapeno pepper
      1    Large shallot, sliced             1/2 lb Wild rice
      1 ts Dried red chili pepper              1    Bay leaf
     10    Fresh basil leaves, minced          2 tb Toasted pine nuts
     10    Fresh mint leaves, minced           2 c  Chicken stock, defatted
 
  Servings:  4
  

  
  SKEWERS: * Core, seed, and mince jalapeno pepper ** Peel and devein shrimp
  *** Bone and skin chicken breast and cut into 12 (1/2 inch) strips ****
  Peel, core and seed tomatoes and cut into 1 inch chunks 1. Combine
  jalapeno, minced shallot, parsley, lemon rind, and half of the garlic to
  make a fine paste.  Place in a bowl with the shrimp and chicken and lemon
  juice.  Toss to coat.  Marinate, covered, for at least 1 hour. 2. Heat the
  oil in a 2 quart pot.  Add the sliced scallion, remaining garlic, chili
  pepper, basil and mint.  Cook for 2 minutes.  Add the tomatoes, cover the
  pot, and cook for 10 minutes.  Keep warm. 3. Heat a broiler or grill to
  hot. 4. Wrap a strip of chicken around the outside of a shrimp. Stick a
  skewer through them both so both are secure.  Wrap the remaining chicken
  and shrimp the same way, putting 3 wrapped shrimp on each of 4 skewers.
  Grill or broil for 2 minutes a side.  Slide chicken and shrimp onto plates,
  and serve with wild rice and stewed tomatoes. WILD RICE: 5. Heat the oil in
  a 2 quart pot.  Add the onion, celery, garlic and pepper. Cook for 2
  minutes, until lightly browned and soft. 6. Add the rice, bay leaf, pine
  nuts and stock.  Bring to a boil, cover, and lower the heat so the liquid
  simmers.  Continue cooking for 55 minutes. Uncover and cook until all the
  liquid has been absorbed. Discard the bay leaf.
  
  Per serving: 351 calories, 9.3 g fat (23%), 34 g protein, 179 mg sodium,
  139 mg cholesterol, 5.3 g dietary fiber. 
 

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