Friday, 19 June 2015 05:41

Dinner with Dan

With Chef Stefani Paganini out of town this week, Dan Deely wanted to share his recipe for Cilantro-Lime Grilled Shrimp and Brown Rice, Tomatoes and Basil.

Brown Rice, Tomato and Basil (recipe from FoodNetwork.com

Ingredients
1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

Directions
Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.


Cilantro-Lime Grilled Shrimp (recipe from ClosetCooking.com)

ingredients
  • 1 pound shrimp, shelled and deveined
  • 2 limes, juice and zest or 1/4 cup lime juice
  • 1 tablespoon oil
  • 2 tablespoons cilantro, chopped
  • 1/2 jalapeno, coarsely chopped (optional)
  • 1 clove garlic, grated
  • salt and pepper to taste
directions
  1. Marinate the shrimp in the mixture of the lime juice, zest, oil, cilantro, jalapeno, garlic, salt and pepper for 30 minutes.
  2. Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.
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