A Must-Share Recipe

Before church this morning, the husband and I watched a cooking show on the Food Network. And no, it wasn't Paula Dean and her pound of fried butter! lol.... It was Quick Fix Meals with Robin Miller and it was an episode of "light and satisfying" meals. One in particular looked really good, so we made it for dinner tonight and we will DEFINITELY make it again! It was delicious, quick, easy, and best of all...point friendly!

Grilled Shrimp with Citrus Dipping Sauce & Rice












Rice:
1 cup instant brown rice
1/2 cup fat-free, reduced sodium chicken broth
1/2 cup orange juice (Tropicana light n healthy)
1/2 cup red onion, chopped

Shrimp:
2 tsp EVOO
1 pound large shrimp, raw, peeled and deveined
Salt and freshly ground black pepper

Sauce:
1 cup orange juice (Tropicana light n healthy)
1 lime, sqeezed for juice
2 teaspoons minced ginger
1/2 teaspoon garlic powder
1 teaspoon cornstarch
2 tablespoons freshly chopped cilantro leaves

Garnish:
1 orange, sliced

Preheat a grill pan or griddle over medium-high heat.

Start cooking the rice by combining orange juice, broth, rice, and onions and cook according to the directions.

While rice is cooking, whisk together orange juice, lime juice, ginger, cornstarch, and garlic in a small saucepan. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Transfer sauce to individual dipping ramikins and sprinkle with cilantro.

Toss shrimp in EVOO and season both sides of shrimp with salt and black pepper. Place shrimp on hot grill pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.

Take orange slices and grill briefly, just until grill marks show.

Plate rice, shrimp and orange slices. =)