ISLAND RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl and toss to combine with a spoon. Serve immediately.
CAJUN SHRIMP AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
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
Nutrition Facts : Calories 357 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 176 milligrams, Sodium 537 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams
ISLAND SHRIMP AND RICE
This is not the usual shrimp and rice dish. It is simply delicious...
Provided by PRINCIPALCOLE
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
- Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
- Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 31.9 g, Cholesterol 183.2 mg, Fat 5.2 g, Fiber 1.3 g, Protein 25.2 g, SaturatedFat 1.7 g, Sodium 799.5 mg, Sugar 2.3 g
ISLAND SHRIMP
Make and share this Island Shrimp recipe from Food.com.
Provided by Lori 13
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Clean shrimp, reserving shells.
- Toss shrimp with the lime, salt and pepper. Set aside.
- Heat oil in a saucepan.
- Add the shells. Saute 3 minutes.
- Add water and wine. Bring to a boil.
- Reduce to 1 cup. Strain.
- Boil cassava 20 minutes. Drain.
- Puree with coconut milk. Season.
- Heat oil in a skillet.
- Add garlic, onion and pepper. Saute 5 minutes.
- Add shrimp. Saute 1 minute.
- Add broth. Saute 1 minute.
- Stir in cassava puree. Heat through.
Nutrition Facts : Calories 941.5, Fat 35.7, SaturatedFat 19.3, Cholesterol 388.8, Sodium 476.9, Carbohydrate 92.5, Fiber 9.4, Sugar 18.4, Protein 60
ALL-IN-ONE GRILLED SHRIMP SKEWERS WITH RICE
Enjoy our delicious All-in-One Grilled Shrimp Skewers with Rice! With our easy foil-pack instructions, you'll be chowing down before you know it.
Provided by My Food and Family
Categories Shrimp
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Toss shrimp with 1/4 cup dressing. Let stand 10 min. Drain; discard dressing. Thread shrimp evenly onto 4 skewers.
- Stack 3 (14-inch) squares of foil. Fold foil in half, then double-fold 2 opposite sides to make pouch. Spoon rice, zucchini and peppers into pouch. Gradually add broth and remaining dressing. Double-fold foil at top of pouch to seal.
- Grill packet 10 to 15 min. or until liquid is absorbed. Remove from grill. Let stand 5 min. Meanwhile, grill shrimp skewers 5 min. or until shrimp turn pink.
- Spoon rice mixture onto platter; top with shrimp and onions.
Nutrition Facts : Calories 210, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 135 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
SULLIVAN'S ISLAND SHRIMP BOG
This is basically a pilaf with shrimp. Some green peas for color might go nicely as well. Adapted from a recipe in Tracey Ryder and Carole Topalian's _Edible: A Celebration of Local Foods_ by Caroline Russock at Serious Eats. http://bit.ly/bny3Wa
Provided by DrGaellon
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the rice well in cold running water and drain thoroughly.
- In a heavy bottomed pot, cook the bacon over medium heat until golden, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate. Drain the fat into a bowl, then return 3 tbsp of the fat to the pot. (The rest can be discarded, or used to fry potatoes.) Add the onions and saute until softened, 3-5 minutes. Add the rice, salt, nutmeg, black pepper, and cayenne, and stir for 1-2 minutes, until the rice is opaque.
- Add the broth, tomatoes (with juices), lemon juice, and Worcestershire sauce. Bring to a boil, cover, reduce to a simmer, and cook 20 minutes without removing the lid. Crumble bacon and stir into rice, along with shrimp. Cook uncovered, stirring occasionally, until shrimp are cooked through, 10 minutes. If the rice appears to be getting dry, add more broth. Fluff with a fork; taste and adjust seasonings. Transfer to a bowl, sprinkle with parsley and arrange lemon wedges around the edge.
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