Lunch / Dinner
Honey-Tabasco Shrimp with bacon-succotash rice
This Honey-Tabasco Shrimp with bacon-succotash rice is a quick-to-fix grilled meal that tastes like a spicy-sweet treat. The amount of Tabasco sauce may seem excessive, but the honey balances out the heat just right.
FOR THE RICE, COOK:
FOR THE SHRIMP, WHISK:
Preheat grill to high. Brush grill grate with oil.
For the rice, cook bacon in a saucepan until crisp; transfer to a paper-towel-lined plate, then drain and reserve drippings.
Add 1 Tbsp. drippings to pan and heat over medium-high. Stir in rice, bell pepper, and scallion whites; cook 1 minute.
Add water and salt; bring to a boil. Reduce heat to low, cover, and cook rice 20 minutes; remove from heat.
Stir in edamame, corn, and cream; let stand, covered, 10 minutes, then season with salt and black pepper.
For the shrimp, whisk together honey, Tabasco, and 2 Tbsp. reserved drippings in a bowl; toss in shrimp. Thread 5 shrimp onto each of 4 skewers.
Grill shrimp until charred, 2 minutes per side, brushing with honey mixture. Serve shrimp over rice; top with bacon and scallion greens.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 12g 60%
Cholesterol 260mg 86%
Sodium 2099mg 87%
Carbs 64g 21%
*Percent Daily Values are based on a 2,000 calorie diet.