Title: Shrimp and Chicken Skewers with Wild Rice
Categories: Diet Chicken
Yield: 4 Servings

1		Jalapeno pepper*
2	tb	Minced shallot
1/4	c	Minced parsley
1		Rind of 1 lemon, minced
4		Garlic cloves, minced
12		Jumbo shrimp **
1/2	lb	Chicken breast ***
1		Juice of 1 lemon
1	tb	Olive oil
1		Large shallot, sliced
1	ts	Dried red chili pepper
10		Fresh basil leaves, minced
10		Fresh mint leaves, minced
1 1/2	lb	Tomatoes ****
4		Small soaked bamboo skewers
		*+=+ WILD RICE*
1	ts	Sesame oil
1/2	c	Chopped onion
1		Stalk celery, chopped
1/2	ts	Minced garlic
1/2	ts	Minced jalapeno pepper
1/2	lb	Wild rice
1		Bay leaf
2	tb	Toasted pine nuts
2	c	Chicken stock, defatted

Servings: 4

*=+ SKEWERS*

SKEWERS: * Core, seed, and mince jalapeno pepper ** Peel and devein shrimp *** Bone and skin chicken breast and cut into 12 (1/2 inch) strips **** Peel, core and seed tomatoes and cut into 1 inch chunks 1. Combine jalapeno, minced shallot, parsley, lemon rind, and half of the garlic to make a fine paste. Place in a bowl with the shrimp and chicken and lemon juice. Toss to coat. Marinate, covered, for at least 1 hour. 2. Heat the oil in a 2 quart pot. Add the sliced scallion, remaining garlic, chili pepper, basil and mint. Cook for 2 minutes. Add the tomatoes, cover the pot, and cook for 10 minutes. Keep warm. 3. Heat a broiler or grill to hot. 4. Wrap a strip of chicken around the outside of a shrimp. Stick a skewer through them both so both are secure. Wrap the remaining chicken and shrimp the same way, putting 3 wrapped shrimp on each of 4 skewers. Grill or broil for 2 minutes a side. Slide chicken and shrimp onto plates, and serve with wild rice and stewed tomatoes. WILD RICE: 5. Heat the oil in a 2 quart pot. Add the onion, celery, garlic and pepper. Cook for 2 minutes, until lightly browned and soft. 6. Add the rice, bay leaf, pine nuts and stock. Bring to a boil, cover, and lower the heat so the liquid simmers. Continue cooking for 55 minutes. Uncover and cook until all the liquid has been absorbed. Discard the bay leaf.

Per serving: 351 calories, 9.3 g fat (23%), 34 g protein, 179 mg sodium, 139 mg cholesterol, 5.3 g dietary fiber. From Prevention Magazine, March 1988, as given to them by: The Four Seasons, New York City, Seppi Renggli, Exec. Chef. Posted by: Sheila Exner, January 1992

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