CREAMY SHRIMP & RICE
Try a Creamy Shrimp & Rice dish that's perfect for weeknights and busy weekends. We love the lemony sauce of this delightful Creamy Shrimp & Rice.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 10
Steps:
- Mix cream cheese spread, 2 Tbsp. milk and garlic powder until blended.
- Heat oil in large skillet on medium-high heat. Add red peppers and onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in peas; cook 3 to 4 min. or until heated through, stirring frequently. Add shrimp, black pepper and remaining milk; cook and stir 3 min. or until heated through. Add cream cheese mixture and lemon zest; cook and stir 2 min.
- Serve over rice.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 150 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
CREAMY CURRY SHRIMP
"We really like the spicy flavor of this seafood dish," notes Collette Conlan of Burleson, Texas. "You can give it even more zip by increasing the amount of hot pepper sauce. If your family doesn't like the taste of curry, try substituting paprika instead."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in butter until tender. Sprinkle with curry powder; cook for 1 minute. Sprinkle with flour; stir until blended. Stir in tomato paste. Gradually stir in water; then cream. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add the salt, pepper and hot pepper sauce. Add shrimp; cook until shrimp turn pink, about 3 minutes. Serve with pasta. Sprinkle with parsley.
Nutrition Facts :
CREAMY GARLIC SHRIMP WITH RICE
My son is coming for dinner tonight, although he's a fussy eater, this is one of his favourites, so he's chosen it. I sometimes add a sliced chilli to this too.
Provided by JustJanS
Categories Very Low Carbs
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a wok over a medium-high heat.
- Add the garlic and saute for 2 minutes, stirring.
- Add the shrimp, and toss to coat, cook for about 3 minutes, or until just pink and firmed up.
- Pour in the wine, and cook for 2 minutes, to reduce a little.
- Add the stock powder and cream, and bring to the boil quickly.
- Reduce the heat, and simmer for about 5 minutes or until reduced and thickened a little.
- Stir through the sliced onion tops, and serve over hot rice in deep bowls, or a steak to make what we call Surf'n'turf..
Nutrition Facts : Calories 478.2, Fat 33, SaturatedFat 16, Cholesterol 399.9, Sodium 1448.7, Carbohydrate 6.1, Fiber 0.1, Sugar 0.3, Protein 35.9
CREAMY RICE WITH SHRIMP
I got this receipe from my ex boyfriends mother and I just loved it. It is very simple to make once you have all the ingredients and clean and unshell the shrimp. I've cooked it for everyone in my family and they always call again and again for the receipe.
Provided by ChefboiRDee
Categories One Dish Meal
Time 40m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- dice green onions, bell pepper, and celery
- place butter in skillet to melt then sautee diced mixture 1-2 minutes.
- add shrimp and sautee until color turns pink.
- in separate skillet combine soup and water and stir until blended creamy (may add more water but do not make thin!).
- add sauteed mixture and cover on low heat.
- cook until see low boil (as you would soup).
- add paprika and cayenne pepper to taste (I usually use 1 teaspoon of each because I like spicy!).
- place over rice.
- to make rice.
- combine rice and water.
- bring to boil then reduce heat to simmer.
- cover tightly for about 15 minutes.
Nutrition Facts : Calories 430.1, Fat 13.6, SaturatedFat 6.3, Cholesterol 82.8, Sodium 760.6, Carbohydrate 62.8, Fiber 3.1, Sugar 2.2, Protein 13.6
SOUTHERN-STYLE CREAMY SHRIMP OVER RICE
If you are looking for an easy dish for your family or potluck, this shrimp and rice dish is the perfect choice. Adapted from a recipe website.
Provided by Cookin Mommy
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in medium saucepan over medium heat.
- Add celery, green pepper, onion, and garlic; cook, stirring occasionally, for 5 minutes or until vegetables are tender.
- Stir in flour.
- Gradually stir in evaporated milk, water and tomato paste.
- Cook, stirring constantly, until mixture just comes to a boil.
- Cook an additional 1 to 2 minutes or until mixture slightly thickens.
- Stir in shrimp, parsley, seasoning, salt and hot pepper sauce.
- Cook until heated through.
- Serve over rice.
Nutrition Facts : Calories 750.9, Fat 20, SaturatedFat 11.7, Cholesterol 278, Sodium 830.7, Carbohydrate 101.3, Fiber 2.7, Sugar 3.1, Protein 38.6
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 CREAMY SPINACH-FETA RICE
I found this wonderful shrimp recipe on USA Rice Federation website and we just love it. Though the recipe calls for Feta with basil and tomato..we preferred the plain.
Provided by Buddybearr
Categories Spinach
Time 6m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium heat.
- Add raisins and bell pepper;
- sauté 1 minute.
- Add spinach, salt and pepper; toss until spinach is just wilted.
- Add shrimp; sauté 30 seconds.
- Add hot rice and feta cheese.
- Toss all ingredients until heated through and cheese is soft and creamy.
- Top with toasted nuts, if desired.
Nutrition Facts : Calories 262.4, Fat 3.5, SaturatedFat 0.6, Cholesterol 147.3, Sodium 387.2, Carbohydrate 38.1, Fiber 1.7, Sugar 7.8, Protein 19.4
SHRIMP IN GARLIC CREAM SAUCE OVER RICE
Steps:
- Heat olive oil in a pan over medium heat. Saute onion, celery, and garlic until soft, about 5 minutes. Add rice and cook, stirring frequently, until toasted, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Do not lift the lid.
- Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add shrimp, lemon juice, sherry, and hot sauce. Cook until shrimp turn pink, 2 to 3 minutes. Stir in cream and heat through, but do not bring to a boil. Season with salt and pepper.
- Spoon the shrimp cream sauce over the rice. Sprinkle with paprika and serve.
Nutrition Facts : Calories 837.1 calories, Carbohydrate 50.6 g, Cholesterol 488.3 mg, Fat 50.6 g, Fiber 1.4 g, Protein 42.5 g, SaturatedFat 29.3 g, Sodium 1078.6 mg, Sugar 2.3 g
CREAMY LEMON, MUSHROOM, SHRIMP AND RICE
Make and share this Creamy Lemon, Mushroom, Shrimp and Rice recipe from Food.com.
Provided by tomy_g
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large non-stick skillet over medium heat. Add mushrooms and cook 6 minutes or until mushrooms are golden. Add cream cheese, stirring until melted. Add shrimp, spinach and water; cook until heated; about 2 minutes. Fold in cooked rice, lemon juice, and more water if needed. Top with parmesan cheese and serve.
Nutrition Facts : Calories 685.1, Fat 30.8, SaturatedFat 16.9, Cholesterol 300.6, Sodium 647.8, Carbohydrate 59.9, Fiber 2, Sugar 2.3, Protein 41.6
CREAMY PESTO-SHRIMP & RICE
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook and stir peppers in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add shrimp, garlic and lemon juice; cook and stir 2 min.
- Whisk Neufchatel, pasta sauce, milk and pesto until smooth; add to skillet. Cook and stir 2 min or until heated through.
- Serve over rice. Sprinkle with parsley.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 215 mg, Sodium 1320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
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
SHRIMP FRIED RICE
Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort. Frying the shrimp first in oil, just until they're cooked, and reserving them to add back at the end means they stay tender. Plus, you're left with the most aromatic shrimp oil in which to fry the rice and vegetables. The shortcut of bagged frozen mixed vegetables comes in handy here, not least because they need only to be thawed by the skillet's high heat. The yum yum sauce, a mayo-ketchup dipping sauce that is ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the finished rice - not unlike how the artist Jackson Pollock flung paint on canvas.
Provided by Eric Kim
Categories dinner, easy, lunch, weeknight, grains and rice, seafood, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
- Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
- Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
- Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
- Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.
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
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