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This post is sponsored by McCormick Gourmet as part of their Go 4 Gourmet recipe challenge.
We’re back today with another delicious entry in the Go 4 Gourmet recipe challenge – our Garlic Lemon Shrimp with Savory Root Vegetable Rice Pilaf! The Go 4 Gourmet recipe challenge is sponsored by McCormick Gourmet, a delicious line of quality herbs and spices designed to help bring out the gourmet chef in all of us!
Four ingredients are specified each month, including a featured McCormick Gourmet spice, and the rest is up to you to create a fantastic dish. Cooks of all levels and abilities are encouraged to enter, and as part of this fun contest, great gourmet prizes are up for grabs as well as your chance to be featured on McCormick Gourmet.com!
This month’s challenge asked for a recipe using McCormick Gourmet California Garlic Powder
, chicken stock, rice and the root vegetable(s) of our choice – ingredients that we cook with all the time! We decided to make some delicious grilled garlic lemon shrimp that was seasoned with a wonderful spice mix made with the California Garlic Powder as well as McCormick Gourmet Collection Lemon Peel
, White Pepper
and a touch of Paprika
.
And, that same spice mix was also used to season a terrific, savory root vegetable rice pilaf that is served alongside the garlic lemon shrimp! We used carrots, onions, and celery root as our root vegetable ingredient, and we cooked our rice in the chicken stock – giving the rice some great flavor! A final sprinkle of some parsley plus toasted cashews for a little crunch – and dinner is served!
This is a delicious and savory meal (thanks to all of those wonderful McCormick spices and seasonings) and your family is sure to love it as much as ours did!
So – go show us YOUR inner gourmet and join the fun over at the Go 4 Gourmet by creating a recipe of your own for the next recipe challenge!
Here’s that delicious recipe:
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Garlic Lemon Shrimp with Savory Root Vegetable Rice Pilaf
Ingredients
- 12–14 wooden skewers
- 1/4 cup raw cashews
- 1/2 cup orzo pasta
- 2 pounds shell on raw shrimp (16-20 per pound)
For the Spice Rub
- 2 tablespoons McCormick Gourmet California Garlic Powder
- 2 teaspoons McCormick Gourmet California Lemon Peel
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick Gourmet White Pepper
- 1/2 teaspoon McCormick Gourmet Paprika
For the Rice Pilaf
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 2 cups onion, cut into half inch dice
- 2 cups carrots, cut into half inch dice
- 2 tablespoons chopped shallots
- 1 cup celery root or jicama, cut into half inch dice
- 1 cup Basmati rice
- 1/4 cup vermouth or white wine
- 3 cups Kitchen Basics chicken stock
- 2 bay leaves
- 2 tablespoons chopped fresh parsley
Instructions
- Place skewers in a pan of water and weigh down so they are submerged.
- In a dry sauté pan over medium heat, toast the cashews until slightly brown and set aside. Place orzo in same pan and toss and stir for about five or so minutes to brown. Set aside.
- Peel the shrimp leaving on the tail portion and lay out in a platter or cutting board.
- Mix the spices to make the dry rub and set aside 4 teaspoons. Sprinkle the remaining rub on both sides of the shrimp. Let sit refrigerated for one hour.
- After one hour, remove skewers from water and place five to six shrimp on each skewer. Slide a second skewers in so each set has two skewers. This will keep the shrimp from spinning as you flip them. Once all the shrimp have been skewered, set aside at room temperature.
- In a medium Dutch oven, melt butter in olive oil over medium high to high heat. Add onions, carrots, shallots and either celery root or jicama and stir. Cook three minutes until they just start to become tender. Add rice and cook for two more minutes stirring often. Add vermouth and 4 teaspoons of the spice rub you made earlier for the shrimp and stir. Cook to evaporate the vermouth. Add toasted orzo, chicken stock and bay leaves. Bring to a boil, cover and simmer on low for 15 minutes covered.
- Once 15 minutes have passed, remove rice from heat but leave covered.
- Heat a grill pan to hot, spray with pan spray and lay shrimp out on pan to grill. After about a minute and a half, flip and grill the other side for about the same time. Do not overcook.
- To serve, fluff rice with a fork and place on a platter and top with skewered shrimp. Then sprinkle with chopped parsley and toasted cashews.
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Notes
Celery root is not always available but jicama is almost always in our local markets. Either will work and each brings a slightly different flavor profile to this dish. Celery root has a deep, strong celery taste and jicama tastes almost like a bland radish – both are delicious in this dish!
Disclaimer: This post contains affiliate links.
You may also like these other delicious recipes using McCormick Spices and Seasonings:
Kale and Shiitake Mushroom Soup with Ginger Sesame Lavash Crackers
I was looking for something with a little more bang to it. The garlic flavor is lost along the way.it was okay but not likely to stay in rotation.
Sorry you were disappointed Kay.
I wanted to pin the Chicken and mushroom with onion and dijon recipe, but I cannot get your pins to work.
I’m so sorry for the trouble – thanks for letting me know Debbie! I haven’t had problems myself, so would you let me know if you were on mobile or desktop (if so PC or Mac), and what browser (Firefox, IE, etc.) Also – were you trying to pin using the Pin button above the image or along the side of our site (or below on mobile). Any more detail would be helpful so I can try to recreate the issue and troubleshoot! Thanks for writing.
This looks simply delicious!
Must do it this weekend…
Hope you all enjoy the recipe!
Is it possible to grill the shrimp on a gas grill? If so, how long should the shrimp stay on the grill? Thanks so much. Elizabeth
Hi Elizabeth – Absolutely – you can grill the shrimp on a gas grill. I’m guessing the heat will be somewhat hotter than using a grill pan on the stove so the cooking time should be less than what is listed in the recipe – but just keep an eye on it (shrimp cooks very quickly!) to avoid over cooking.
This looks absolutely Amazing! Pinned!
Thanks Amy!
I made this for dinner last night and it was absolutely heavenly!! The carrots cooked up nice and soft while the jicama kept some firmness for contrast. The flavor was spot on and the cooking time on the shrimp was perfect! I have to say, I was skeptical at first thinking it might be a bit dry but everything about it is perfect! Thank you for sharing!
Thank you for writing to us Cindy – and we’re so glad you enjoyed the recipe!
Nice recipe! I love food like that!
Thank you!
I have problems every time I try to print a recipe I can never get the picture with the recipe.
Hi Mary – I actually turned off the option to have the photo print when printing because so many of our readers complained that it was using up too much ink to print the photos with the recipes!! Unfortunately our recipe plugin ZipList doesn’t give the option to let you choose at the reader level, only a setting for photo printing on or off for all recipes. I’m sorry!
This looks wonderful! Love all the veggies!
Thank you Kathy!
This pilaf sounds so flavorful! I just love the ingredients.
Thanks Medeja!
Does anyone else have trouble printing the recipes? When I click the print buttom on the recipe it brings up a blank page. …
Hi Cindy – I’m sorry for the inconvenience. Are you by any chance using Internet Explorer to view our site? There is a known issue with our recipe plugin Ziplist and Internet Explorer (hoping they fix it soon!). If you view our site using Firefox or Chrome, you should be able to print from the recipe. Thanks for writing and I’m so sorry for the inconvenience!