Italian Shrimp With Rice Food

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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

Categories     Seafood/Dinner

Time 38m

Number Of Ingredients 15

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

LIGHT ITALIAN SHRIMP & RICE SKILLET RECIPE



Light Italian Shrimp & Rice Skillet Recipe image

Easy, One Pot Meal that's Full of Flavor! This has it all from Garlic, to Shrimp, Rice and Italian Tomatoes! This is the Perfect Dinner Ready in 30 Minutes!

Provided by Julie Evink

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 16 oz bag frozen raw, peeled, deveined tail-on shrimp, thawed
2 Tbsp Thrive™ Algae Oil
1/2 c. diced yellow onion
4 garlic cloves (minced)
2 8.8 oz microwaveable Brown Rice Pouches, prepared
1 14.5 oz can Basil, Garlic & Oregano diced tomatoes
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
1/2 c. shredded Parmesan cheese
2 Tbsp chopped fresh parsley

Steps:

  • In a large skillet over medium heat warm algae oil. Saute onions and garlic over medium heat until fragrant about 3-5 minutes. Add shrimp and cook until shrimp is pink and cooked through.
  • Stir in tomatoes, rice salt, pepper, Italian seasoning and Parmesan cheese. Heat until warmed through about 10 minutes.
  • Garnish with fresh parsley and serve.

Nutrition Facts : Calories 328 kcal, Carbohydrate 7 g, Protein 35 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 311 mg, Sodium 1922 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ITALIAN SHRIMP WITH RICE



Italian Shrimp With Rice image

Make and share this Italian Shrimp With Rice recipe from Food.com.

Provided by Aroostook

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups cooked rice
4 tablespoons olive oil
2 sliced onions
1/2 cup celery, diced
1 teaspoon chopped sweet basil
1 (32 ounce) can diced tomatoes
2 cups cooked peas
2 cups boiled shrimp
salt and pepper

Steps:

  • Sauté onions and celery in oil until soft.
  • Add tomatoes, seasonings.
  • Cook over low heat 20 minutes.
  • Stir occasionally.
  • Add peas and shrimp.
  • Cover and heat through.
  • Place 1/2 cup hot rice on heated plates and top with shrimp mixture.

SHRIMP RICE PILAF



Shrimp Rice Pilaf image

This is a very easy dish that I quite often make using leftover cocktail shrimp after a party! This dish can also be made with ham or a combination of shrimp and ham. Serve with a vegetable salad to complete the meal.

Provided by Irmgard

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons unsalted butter
2 garlic cloves, minced
1 lb shrimp, peeled and deveined
1 cup long-grain rice
2 cups chicken stock
3 tablespoons chopped fresh dill
salt and pepper

Steps:

  • In a large saucepan, melt butter over medium heat; cook garlic until tender and fragrant but not browned, about 1 minute.
  • Add shrimp and mix well; stir in rice.
  • Pour in stock and bring to a boil; cover.
  • Reduce heat and simmer gently for 20 to 25 minutes or until liquid is absorbed.
  • Stir in dill; season with salt and pepper to taste.

Nutrition Facts : Calories 371.3, Fat 11.5, SaturatedFat 6.1, Cholesterol 169.4, Sodium 817.4, Carbohydrate 42.8, Fiber 0.6, Sugar 2, Protein 22

SPICY SHRIMP WITH RICE



Spicy Shrimp With Rice image

This is a VERY easy recipe - and delicious! I modified the original recipe to be more low-salt-friendly. This recipe is diet friendly and inexpensive to make! I use the frozen, cooked shrimp rings and toss the coctail sauce it come with; or the bags of salad shrimp in the frozen food section.

Provided by Brandi Amos

Categories     White Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

14 ounces baby shrimp (1 shrimp ring, or 1 bag of salad shrimp)
1 (10 ounce) can stewed tomatoes, drain and reserve liquid
1 (10 ounce) can tomatoes and green chilies, drain and reserve liquid
1 teaspoon dry mustard
4 teaspoons lemon juice
2 tablespoons parsley flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon low sodium salt
2 tablespoons olive oil
1/2 cup green onion, chopped
white minute rice

Steps:

  • If needed, remove shrimp tails/shells. In skillet, coat bottom with a little olive oil or non-stick spray. Add shrimp (can be cut into smaller, bite-size pieces) and green onion. Let simmer while you are doing this next step.
  • Add to your reserve liquid the mustard, lemon juice, parsley flakes, cayenne pepper, garlic and onion powders. Mix well and add to simmering shrimp. Add in your stewed tomatoes and tomatoes and chilis.
  • Prepare your rice as directions on box suggest.
  • Turn heat to medium and simmer til half of liquid is gone and rice is done. You can adjust spices here to suit your taste. I usually add a little more garlic and salt, but taste and modify as you would like.
  • Serve shrimp and sauce over rice.

Nutrition Facts : Calories 202.2, Fat 8.4, SaturatedFat 1.3, Cholesterol 193.4, Sodium 680.8, Carbohydrate 9.9, Fiber 1.5, Sugar 4.1, Protein 22.6

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