Honey-Tabasco Shrimp with bacon-succotash rice

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.

Makes

4 servings (5 cups rice)

Total Time

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Ingredients

FOR THE RICE, COOK:

STIR IN:

FOR THE SHRIMP, WHISK:

Instructions

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.

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.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 682

% Daily Value*

Total Fat 25g 38%

Saturated Fat 12g 60%

Cholesterol 260mg 86%

Sodium 2099mg 87%

Carbs 64g 21%

Protein 46g

*Percent Daily Values are based on a 2,000 calorie diet.

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