Spicy BBQ Shrimp & Rice

Ingredients:

 

Rice:

• 1 tbsp. extra-virgin olive oil
• 3 scallions, white and green parts thinly sliced and kept separate
• 1 medium green bell pepper, finely chopped
• 1 cup quick-cooking whole-grain brown rice

Shrimp:

• 1 tbsp. extra-virgin olive oil
• 1 tbsp. paprika
• 1 tsp. garlic powder
• 1/2 tsp. dried thyme
• 4 scallions, thinly sliced
• 1 tbsp. fresh lemon juice
• 1 tbsp. Worcestershire sauce
• 3/4 cup tomato sauce
• 2 tbsp. granular sugar substitute
• 2 tsp. hot pepper sauce
• 2 lbs. large shrimp, peeled & deveined

Makes 4 Servings

1. For the rice: In a large saucepan, heat oil over medium heat. Add scallions whites and pepper; cook, stirring, until vegetables just begin to soften, about 5 minutes. Add rice and stir to coat. Add water, cover, and cook rice according to package directions.
2. For the shrimp: While the rice is cooking, in a large skillet heat the oil over medium heat. Add paprika, garlic powder, and thyme; cook, stirring until fragrant, about 1 minute. Stir in scallions, lemon juice, Worcestershire sauce, tomato sauce, sugar substitute, and hot pepper sauce; cook, 1 minute more. Add shrimp and toss to coat with sauce; cover and cook 2-3 minutes, or until shrimp turn pink. Remove from heat and keep warm.
3. To serve, divide rice among 4 plate, top with shrimp and sprinkle with scallion greens.

 

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is an easy meal you can enjoy for lunch or dinner in warm weather and not feel guilty about eating BBQ. If you love BBQ and spice, this dish is for you. This dish packs heat and flavor. Don't worry if your dish looks messy when you're plating it. It may look like a hot mess but it's really delicious.