Aegean Shrimp And Rice Salad Food

ONE PAN SHRIMP AND RICE RECIPE

Steps:

• Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.
• In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika. Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
• Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
• While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
• Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
• Garnish with fresh parsley and serve!

ASIAN RICE SALAD WITH SHRIMP

Steps:

• Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
• Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
• Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.

GARLIC SHRIMP & RICE SALAD

Steps:

• Toss shrimp with oil, garlic and oregano; let stand 15 minutes. Meanwhile, cook rice according to package directions. Transfer rice to a large bowl; cool slightly. For dressing, mix mayonnaise, sour cream, basil and lemon juice., In a large skillet, saute shrimp mixture over medium-high heat until shrimp turns pink, 2-3 minutes. Add to rice; stir in celery, parsley and pepper. Add arugula and toss lightly; serve with dressing.

CAJUN SHRIMP AND RICE

Steps:

• Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
• Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
• Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

SHRIMP AND RICE SALAD

Steps:

• Place hot rice in a large bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt and pepper; shake well. Pour over rice; cool to room temperature. Add the celery, shrimp, olives, mayonnaise, pickle, pimientos and onion: toss gently. Cover and refrigerate for 1 hour or until chilled. Garnish with egg slices.

SHRIMP RICE SALAD

Steps:

• In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

AEGEAN SHRIMP

Steps:

• Preheat oven to 475 degrees F.
• Heat olive oil in a large skillet over medium heat.
• Add onions and saute until soft.
• Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, sesame oil, hot oil, and salt and pepper to taste.
• Add reserved tomato juice and wine, and cook for 4-5 minutes.
• Remove vegetables from skillet using a slotted spoon, leaving juices in skillet.
• Spread vegetables in the bottom of an 8"x8"x2" baking pan.
• Increase heat to medium-high, and bring pan juices to a boil; add shrimp and cook 2-4 minutes, turning several times, until shrimp are pink and juices have lightly browned on the shrimp.
• Add shrimp to baking pan.
• Deglaze skillet with a little more wine, and pour over shrimp.
• Crumble feta cheese over shrimp, arrange olives over cheese, and squeeze half of lemon over top.
• Bake for 10-15 minutes.
• Remove from oven, and squeeze remaining lemon over top.
• Serve with rice or rice pilaf.
• Makes 4-5 servings.

SHRIMP SALAD WITH RICE

Steps:

• Split each shrimp lengthwise.
• In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
• Cover the mixture and chill for at least 30 minutes.
• Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
• Spoon the mixture on top of the lettuce
• Garnish with the tomato wedges and any leftover shrimp.
• Serve with the French dressing.

AEGEAN SHRIMP SALAD

Steps:

• In a medium bowl combine vinegar, cilantro, 1/2 tsp.
• salt, and sugar.
• Slowly whisk in the 2 Tblsp.
• of oil.
• Set this aside.
• Heat the remainder 2 tsp.
• oil in medium skillet over medium heat add the next 3 ingredients and remaining 1/3 tsp salt.
• Cook 2-4 min.
• or until opaque.
• Combine with dressing and the greens.
• Toss well to coat then top your salad with the Feta Cheese and Serve--.

ASIAN PECAN, SHRIMP & RICE SALAD

Steps:

• Mix rice, shrimp, pecans and onions in large bowl.
• Beat teriyaki sauce and oil with wire whisk until well blended. Add to rice mixture; mix well. Cover.
• Refrigerate at least 1 hour before serving.