Fajita Shrimp Over Rice Food

FAJITA BUTTERFLY SHRIMP WITH CILANTRO RICE

Fajita Butterfly Shrimp with Cilantro Rice image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 (9-oz) package of SeaPak Jumbo Butterfly Shrimp
½ yellow bell pepper, seeds removed and then cut into strips
yellow bell pepper, seeds removed and then cut into strips
red bell pepper, seeds removed and then cut into strips
½ red bell pepper, seeds removed and then cut into strips
green bell pepper, seeds removed and then cut into strips
½ green bell pepper, seeds removed and then cut into strips
1 cup red onion, cut into strips
1 tbsp finely chopped garlic
1 tsp cumin
1 tsp chili powder
2 tbsp olive oil
2 tbsp chopped cilantro
4 servings instant brown rice
Salt & Pepper

Steps:

Prepare jumbo butterfly shrimp and rice according to package directions. Heat oil in skillet and saute peppers, onions, and garlic for 5-7 minutes. Add cooked shrimp and cumin to skillet and saute an additional 2-3 minutes. Season to taste with salt and pepper. Toss cooked rice with chopped cilantro and chili powder. Plate a single serving of rice and spoon stir fry mixture over the rice.

FAJITA SHRIMP OVER RICE

Fajita Shrimp over Rice image

There's many terrific fajita spice blends here on fooddotcom. As my favorite uncle would say, "I'm in shrimp heaven!"

Provided by gailanng

Categories Tex Mex

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup white rice
5 teaspoons fajita seasoning mix, divided (store-bought or homemade)
2 tablespoons flour
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 small onion, halved and thinly sliced
1 sweet red pepper, halved and sliced into strips
1/4 cup dry white wine (such as Chardonnay)
1/2 cup seafood stock (can sub chicken stock)
juice of one lime
1 cup chopped fresh pineapple (okay to use canned)
1 tablespoon unsalted butter
3 tablespoons chopped cilantro

Steps:

Cook rice according to package directions, adding 1 1/2 teaspoons fajita seasoning mix to cooking water. Set aside and keep warm.
In a small bowl, mix together flour and remaining fajita seasoning mix. Pour over shrimp, toss to coat and set aside.
Heat oil in a large saute pan over medium heat. Add onion and pepper and cook for about 10 minutes or until soft and slightly browned.
Add wine and reduce by half. Add stock and reduce by half. Add lime juice and cook for 2 minutes.
Add shrimp and pineapple and cook about 4 minutes, stirring to coat. Add butter and cook another 2 minutes. Sauce should be thickened slightly and shrimp should be done. Stir in cilantro.
Divide rice between four bowls and add shrimp and vegetables.

Nutrition Facts : Calories 454.3, Fat 12, SaturatedFat 3, Cholesterol 246.6, Sodium 1079.8, Carbohydrate 51.7, Fiber 2.9, Sugar 6.2, Protein 30.1

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Combine the zest, lime juice, cilantro, and salt in a small saucepan. Following the rice package instructions, add enough rice and water for two servings. Cook according to package instructions until the rice is tender (about twenty minutes or so).
Mix all of the spices for the shrimp in a medium bowl. Add the shrimp and toss to coat the shrimp.
Heat the oil in a large skillet over medium-high heat. Add the sliced vegetables and cook, stirring frequently, until they soften. Remove from the pan. Reduce the heat to medium and add the shrimp to the pan. Cook for 2-3 minutes on each side.
Divided the cooked rice between two bowls. Top with the peppers, onion, and shrimp. Garnish with chopped cilantro and a squeeze of fresh lime juice.

Fajita Shrimp Over Rice Food

FAJITA BUTTERFLY SHRIMP WITH CILANTRO RICE

FAJITA SHRIMP OVER RICE

There's many terrific fajita spice blends here on fooddotcom. As my favorite uncle would say, "I'm in shrimp heaven!"

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