SHRIMP AND RICE SKILLET RECIPE BY TASTY
One skillet shrimp dinner, right this way! The shrimp is steamed in a pot of tender rice that's been cooked with aromatic white wine, garlic, and shallot, then finished with butter, lemon, and parsley.
Provided by Tasty
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- On a cutting board, blot the shrimp dry with paper towels. Season the shrimp all over with ½ teaspoon of salt and the black pepper. Set aside.
- Add the olive oil to a medium pot over medium-high heat. Once the oil begins to shimmer, add the shallot and cook, stirring often, until starting to soften, 1 minute. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the rice and stir to combine. Add the wine wine and cook, stirring often, until the smell of alcohol has burned off, about 1 minute.
- Add the water and the remaining teaspoon of salt and bring to a boil. Place the lid on the pot, reduce heat to low, and simmer for 15 minutes.
- Remove the lid from the pot and stir in the shrimp. Place the lid on the pot and continue cooking until the rice is cooked through and the shrimp are bright pink and opaque, about 3-4 minutes.
- Add the butter, lemon juice, and parsley, and stir to combine.
- Enjoy!
Nutrition Facts : Calories 299 calories, Carbohydrate 20 grams, Fat 11 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams
BIG EASY SHRIMP RICE
This recipe is credited to my dad. He served this every week when I was growing up and it was always a big hit. It works wonderfully on it's own, and makes a delicious side dish for any seafood entree.
Provided by Kandace Armand Pierce
Categories Seafood Shellfish Shrimp
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large saucepan over medium heat; saute onion, bell pepper, and green onion until tender, about 10 minutes. Add shrimp, cream of mushroom soup, French onion soup, and tomatoes with green chile peppers to onion mixture; bring to a boil.
- Remove saucepan from heat and stir rice and salt into shrimp-soup mixture. Pour rice-shrimp mixture into a baking dish and cover tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil, stir, and bake until bubbling, about 30 more minutes.
Nutrition Facts : Calories 408 calories, Carbohydrate 47.2 g, Cholesterol 161.4 mg, Fat 15.5 g, Fiber 2.1 g, Protein 19.5 g, SaturatedFat 8.3 g, Sodium 1814.2 mg, Sugar 3.5 g
ONE-POT SPICED SHRIMP AND RICE
This easy one-pot shrimp recipe is homey, comforting, and weeknight-friendly, with minimal cleanup. Double the red pepper and olive sauce base for pasta.
Provided by Kendra Vaculin
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
- While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
- Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
- Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
- Divide shrimp and rice among bowls and top with parsley.
SHRIMP AND RICE CASSEROLE
Make and share this Shrimp and Rice Casserole recipe from Food.com.
Provided by Ang11002
Categories Rice
Time P1DT45m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Place rice, cream, and seasonings in pan and bring to boil.
- Add shrimp and cool.
- Refrigerate overnight.
- Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm.
Nutrition Facts : Calories 1086.3, Fat 65.5, SaturatedFat 39.5, Cholesterol 420.6, Sodium 704.9, Carbohydrate 82.8, Fiber 1.2, Sugar 6.9, Protein 41.9
BIG EASY SHRIMP
Make and share this Big Easy Shrimp recipe from Food.com.
Provided by WendyMaq
Categories Healthy
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in large skillet over medium heat until crisp. Place on paper towel to drain.
- Over medium heat, in hot drippings, cook onion, bell pepper, and celery for 5 minutes or until tender.
- Stir in garlic and cook for one more minute.
- Add tomatoes with juice, bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce.
- Heat to boiling, then reduce to low and simmer for 20 minutes.
- Add shrimp and crumble in the bacon.
- Cook for 10 minutes or until shrimp are opaque.
- Remove bay leaf before serving.
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