Grilled Shrimp and Lamb Chop Platter with Herbed Rice
Ingredients:
For the Grilled Shrimp:
1 pound large shrimp, peeled and deveined
3 cloves garlic, minced
1 tablespoon fresh lemon juice
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1 tablespoon olive oil
1 teaspoon paprika
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1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
For the Grilled Lamb Chops:
4 lamb chops (loin or rib), about 1 inch thick
2 cloves garlic, minced
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1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
For the Herbed Rice:
1 cup basmati rice
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2 cups chicken broth
1 tablespoon butter
1/2 cup fresh parsley, chopped
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Salt and freshly ground black pepper, to taste
For the Sauce:
1/2 cup dry red wine
1/2 cup beef broth
1 tablespoon shallots, finely chopped
1 tablespoon unsalted butter
Salt and freshly ground black pepper, to taste
Instructions:
Marinate the Shrimp:
In a bowl, combine minced garlic, lemon juice, olive oil, paprika, cumin, salt, and pepper.
Add shrimp and toss to coat.
Cover and refrigerate for at least 30 minutes.
Prepare the Lamb Chops:
In a bowl, mix minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper.
Rub the mixture onto both sides of the lamb chops.
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Cover and refrigerate for at least 30 minutes.
Cook the Rice:
In a saucepan, bring chicken broth to a boil.
Add rice, reduce heat to low, cover, and cook for 15–18 minutes until tender.
Remove from heat, fluff with a fork, and stir in butter and chopped parsley. Season with salt and pepper to taste.
Grill the Shrimp:
Preheat grill or grill pan to medium-high heat.
Thread shrimp onto skewers.
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Grill for 2–3 minutes per side until pink and slightly charred.
Grill the Lamb Chops:
Preheat grill or grill pan to medium-high heat.
Grill lamb chops for 4–5 minutes per side for medium-rare, or longer to desired doneness.
Prepare the Sauce:
In a saucepan, sauté shallots over medium heat until translucent.
Add red wine and beef broth, bringing to a boil.
Reduce heat and simmer until reduced by half.
Whisk in butter and season with salt and pepper.
Assemble the Platter:
On a serving platter, arrange a bed of herbed rice.
Place grilled shrimp and lamb chops on top.
Drizzle the sauce over the meats.
Garnish with additional chopped parsley if desired.
Serving Suggestion:
Serve this gourmet platter with a side of grilled vegetables or a fresh salad. Pair with a glass of robust red wine to complement the rich flavors.
Enjoy your culinary creation!