Recipe: Curry Shrimp Kabobs with Mango Rice
Ingredients
PAM® Grilling Spray1 cup long-grain white rice, uncooked1-1/4 cups water3/4 cup canned lite coconut milk1/4 teaspoon salt1 can (14.5 oz each) Hunt’s® Petite Diced Tomatoes, drained3/4 cup chopped fresh mango2 tablespoons chopped fresh cilantro1 pound peeled and deveined large shrimp (26/33 count) with tail, thawed if frozen1 tablespoon Pure Wesson® Canola Oil3/4 teaspoon curry powderLime wedges, optional
Directions
Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Stir together rice, water, coconut milk and salt in medium saucepan. Bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in drained tomatoes, mango and cilantro.Meanwhile, toss shrimp with oil and curry powder in large bowl; set aside. When rice is done, thread shrimp evenly onto metal skewers. Grill shrimp 2 to 3 minutes on each side or just until shrimp turn pink. Serve shrimp and rice with lime wedges, if desired.