Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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