Cilantro Shrimp With Squash Chard And Wild Rice Food

ONE PAN SHRIMP AND RICE RECIPE

One Pan Shrimp and Rice Recipe image

You'll love this simple and healthy shrimp and rice recipe, prepared Mediterranean-style with peas, chopped veggies, and a few spices. Add your favorite salad and call it dinner!

Provided by Suzy Karadsheh

Time 38m

Number Of Ingredients 15

Ingredients

2 cups Basmati rice, rinsed (see notes)
Extra virgin olive oil
1 red onion, chopped
1 red bell pepper, cored and chopped
2 garlic cloves, minced
1 cup frozen peas, rinsed quickly to separate
½ cup packed chopped fresh parsley, more for later
Kosher salt
1 tsp coriander
3/4 tsp mild chile pepper (I used Aleppo pepper flakes)
½ tsp cumin
½ tsp paprika
¼ tsp ground turmeric
2 1/4 cups water
Scant 1 lb large shrimp, thawed if frozen, peeled and deveined

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!

Nutrition Facts : Calories 260 calories, Sugar 5.1 g, Sodium 495.2 mg, Fat 1.4 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 34.4 g, Fiber 3.9 g, Protein 26.8 g, Cholesterol 182.5 mg

CILANTRO SHRIMP & RICE

Cilantro Shrimp & Rice image

I created this dish especially for my son, who has the pickiest palate. The aroma of fresh herbs is so appetizing--even he can't resist! -Nibedita Das, Fort Worth, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 packages (8-1/2 ounces each) ready-to-serve basmati rice
2 tablespoons olive oil
2 cups frozen corn, thawed
2 medium zucchini, quartered and sliced
1 large sweet red pepper, chopped
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 pound peeled and deveined cooked large shrimp, tails removed
1/2 cup chopped fresh cilantro
1 tablespoon grated lime zest
2 tablespoons lime juice
3/4 teaspoon salt
Lime wedges, optional

Steps:

Prepare rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn, zucchini, red pepper and pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through., Stir in rice, cilantro, lime zest, lime juice and salt. If desired, serve with lime wedges.

Nutrition Facts : Calories 243 calories, Fat 6g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 324mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

CILANTRO SHRIMP

Cilantro Shrimp image

Make and share this Cilantro Shrimp recipe from Food.com.

Provided by PanNan

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb large shrimp, peeled and deveined
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 -2 finely chopped jalapeno
1/4 cup finely chopped cilantro
2 tablespoons minced garlic
1 -2 tablespoon fresh lime juice, to taste
1/4 cup butter
2 tablespoons flour
1 (8 ounce) bottle clam juice or 1 cup broth, made from the shrimp shells
1/2 teaspoon salt
1/2 teaspoon pepper
Tabasco sauce

Steps:

Melt butter in a large skillet over medium heat.
Stir in flour and cook 3 minutes, stirring constantly, to make a golden brown roux.
Add onions, celery, jalapeno and garlic.
Cook 3 minutes.
Gradually stir in clam juice (or shrimp broth).
Add cilantro, salt and pepper.
Cook 1 more minute.
Add shrimp and toss to coat.
Cover skillet and cook 3 minutes, or until shrimp is pink and no longer translucent.
Remove from heat, add lime juice and season to taste. (Tabasco is our preferred seasoning)
Serve immediately with cooked rice or angel hair pasta.

Nutrition Facts : Calories 279.9, Fat 13.7, SaturatedFat 7.7, Cholesterol 203.3, Sodium 755.8, Carbohydrate 14, Fiber 1, Sugar 2.9, Protein 24.5

SAUTED SHRIMP AND SQUASH OVER RICE

Sauted Shrimp and Squash over Rice image

Shrimp and yellow squash served over rice, can be a main dish or serve smaller serving with some grilled salmon...mmmm

Provided by Janice in SC

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups uncooked rice
2 tablespoons olive oil
3 small yellow squash, about 5 inches, sliced
1 lb shrimp, deveined and tails remove
1/2 small onion, sliced, chopped
1/2 cup margarine
1 tablespoon garlic salt, to taste
1 teaspoon cayenne pepper, to taste
1/2 tablespoon paprika, to taste
2 garlic cloves, cut in half
1/2 tablespoon McCormick's Montreal Brand steak seasoning, to taste
1/2 tablespoon lemon pepper

Steps:

Prepare rice.
Add olive oil and butter to high heated pan.
Add all ingredients to pan, cover, reduce heat to medium low.
Cook 10 minutes, or to desired tenderness of squash.
Let sit for 5 minutes to blend flavors, serve over rice.

Nutrition Facts : Calories 726.6, Fat 31.7, SaturatedFat 6, Cholesterol 142.9, Sodium 918.7, Carbohydrate 85.2, Fiber 3.1, Sugar 2.8, Protein 24