WW Tandoori-Style Grilled Shrimp With Cardamon Brown Rice

By amaliana

WW Tastier Than Takeout

Ingredients

• 1/2 cup plain fat-free Greek yogurt
• 2 teaspoons finely chopped peeled fresh ginger
• 1 garlic clove, finely chopped
• 1 tablespoon tandoori spice
• 2 teaspoons lemon juice
• 3/4 teaspoon salt
• 1 1/4 pounds extra- large shrimp, peeled and deveined
• 11/2 cups water
• 5 Cardamon pods
• 1 1/2 cups quick-cooking brown rice
• 2 tablespoons chopped fresh cilantro

Preparation

Step 1

1. Stir together yogurt, ginger, garlic, tandoori spice, lemon juice, and 1/4 teaspoon salt in large bowl. Add shrimp and toss to coat.
2. Preheat grill to medium-high or preheat broiler. Thread shrimp on 4(12- inch) metal skewers and lightly spray with nonstick spray. Place shrimp on grill rack or broiler pan. Grill, turning once, until browned and just opaque in center, about 6 minutes.
3. Meanwhile, bring water and Cardamon pods to boil in small saucepan. Stir in rice and remaining 1/2 teaspoon salt. Reduce heat, cover, and simmer until rice is tender, about 10 minutes. Remove from heat and discard Cardamon pods. Add cilantro and fluff rice with fork. Serve with shrimp.