Grilled Shellfish with Herb Rice
Celebrate the transition of flavors this November with this vibrant dish, featuring grilled shellfish served over fragrant herb rice.
As the world evolves with technological advancements, so too does our palate. Just as the media landscape is rebranding, we're embracing fresh, seasonal ingredients to create a delightful culinary experience. The grilling technique not only enhances the natural flavors of the shellfish but also mirrors the excitement of transformation in our surroundings. This dish is a celebration of change, much like the adaptation we see in the media and science fields. Inspired by The Editor Got a Letter From ‘Dr. B.S.’ So Did a Lot of Other Editors. and MS … NOW? As MSNBC Rebrands, a $20 Million Effort to Avoid Confusion..
Instructions
- Begin by marinating the shellfish. In a bowl, combine olive oil, minced garlic, lemon juice, salt, and black pepper. Add the mussels and shrimp, coating them well. Set aside for 15 minutes.
- While the shellfish marinates, prepare the herb rice. Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, bring vegetable broth to a boil, then add the rice. Reduce heat, cover, and simmer for 15 minutes or until rice is cooked and liquid is absorbed.
- Once the rice is cooked, remove it from the heat and stir in chopped parsley and basil. Fluff with a fork and cover to keep warm.
- Preheat the grill to medium-high heat. Grill the marinated shellfish for about 5-7 minutes, turning occasionally, until fully cooked and slightly charred.
- To serve, place a generous portion of herb rice on each plate, top with grilled shellfish, and garnish with additional parsley and lemon wedges.