Shrimp-Chicken
Kabobs with Crab House Rice
1 1/2 lbs. chicken breasts (skinned, boned and cut into 1 inch
cubes)
1 lb. large shrimp (shelled and de-veined)
2 medium onions (cut into 1 inch chunks)
1/2 lb. cherry tomatoes
1 large green pepper (cut into 1 inch squares)
1/2 cup Blue Crab Bay Co. Seafood Marinade & Grilling Sauce
(plus 1/4 cup for basting)
Bamboo skewers (pre-soak in cold water for at least 30 minutes)
4 cups cooked white or brown rice
1/4 cup Blue Crab Bay Co. Crab House Salsa
Marinate shrimp, chicken, onions, tomatoes and green pepper with
1/2 cup Seafood Marinade in a large plastic bag for at least one
hour.
Combine pre-cooked rice and Crab House Salsa in large pan and
heat over high heat for 3 minutes. Cover, set aside and keep warm.
Alternatively
thread marinated shrimp, chicken, onions, tomatoes and peppers
onto skewers. Discard plastic bag with marinade. Grill the skewered
kabobs over medium heat, turning and basting frequently with 1/4
cup Seafood Marinade until done (about 15-20 minutes).
Serve grilled kabobs over Crab House Rice with a fresh green tossed
salad on the side.
Serves 4 to 6 depending upon how hungry you are! |