MEXICAN SHRIMP
Healthy Mexican Shrimp and Rice. Easy recipe that's full of spicy Mexican flavor! Juicy shrimp, brown rice, veggies, and beans make it an all-in-one meal.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 21
Steps:
- In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan, then add the shrimp. Sprinkle with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to coat the shrimp with the spices, then continue to saute just until the shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
- Add the remaining ½ tablespoon oil, onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, the remaining 1 teaspoon chili powder, 1 teaspoon garlic powder, and ½ teaspoon cumin. Stir to coat the vegetables and cook 30 seconds. Add the rice and beans. Stir to coat once more.
- Add the diced tomatoes in their juices and water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat to a simmer. Let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 15 additional minutes, stirring the pot every 10 minutes to prevent sticking. If the rice begins to dry out, add a bit more water as needed.
- Stir in the green onions, cilantro, and reserved shrimp. Squeeze the lime over the top. Serve warm with desired toppings.
Nutrition Facts : ServingSize 2.25 cups (without extra toppings), Calories 492 kcal, Carbohydrate 89 g, Protein 42 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 173 mg, Fiber 21 g, Sugar 24 g
ARROZ CON CAMARONES OR SHRIMP RICE
Arroz con camarones or shrimp rice is a traditional Latin dish made with rice cooked in a shrimp broth and sautéed with shrimp or prawns, onions, peppers, tomatoes, garlic, cumin, achiote and parsley.
Provided by Layla Pujol
Categories Main Course
Time 40m
Number Of Ingredients 17
Steps:
- Marinate the shrimp with salt, pepper, 1 tsp of cumin, and the crushed garlic.
- Bring water to boil in a large pot, add the shrimp and boil for about 2 minutes.
- Remove the shrimp from the water and reserve 2 ½ cups of the water they cooked in to prepare the rice.
- Remove the shells and tails from the shrimp; leave the tails on a few of the shrimp that will be used as a garnish. Chop about half of the shrimp in half and leave the other half whole.
- Heat the oil in a large saucepan or pot, add the minced garlic, cook for about 2-3 minutes on medium heat.
- Add the rice to the garlic and oil, mix well until the rice is coated with oil.
- Add the 2 ½ cups of water that was used to boil the shrimp. Bring to boil and reduce heat to low.
- In the meantime, melt the butter over medium heat in a large sauté pan; add the onions, peppers, tomatoes, parsley, ground achiote, salt, pepper, and remaining 1 tsp of cumin. Cook for about 10 minutes, stirring often.
- Add the white wine to the vegetable mix and continue cooking for another 5 minutes, until the onions and peppers are tender.
- Mix in the sautéed vegetables and chopped shrimp with the rice, which should still be cooking, and cook on low heat until the rice is tender.
- Add the remaining shrimp during the last minutes and mix well.
- Taste and add salt and pepper if needed.
- Sprinkle with chopped parsley and garnish with shrimp with tails on.
- Serve with avocado slices, tomato and onion curtido salad, lime slices, and of course some good aji or hot sauce.
LATIN SHRIMP, RICE AND CORN SALAD
Steps:
- Bring the salted water to a boil. Add the rice, cover and simmer over low heat for 12 to 15 minutes or until just done. Immediately drain the rice when tender, rinse under cold water to stop the cooking process and drain again. Pat dry and set aside until later.
- In the bottom of a mixing bowl stir together the olive oil, lime juice, cumin, salt and jalapeno peppers. Add the rice to the dressing along with corn, bell peppers and olives; adjust the seasoning.
- In a separate mixing bowl combine the tomatoes with the shrimp and cilantro.
- On each dinner plate arrange a bed of lettuce. Center rice and corn salad over the top. Place the shrimp in the center and garnish with black olives.
PUERTO RICAN SHRIMP AND RICE
Bring Puerto Rico to your dining room tonight with this recipe for Puerto Rican Shrimp and Rice. With onions, green peppers, shrimp and more, this dish is full of flavor and spice. Whether you call it Asopao de Camarones or Puerto Rican Shrimp and Rice, this recipe will be a new family favorite!
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 10
Steps:
- Combine seasonings in medium bowl. Add shrimp; toss to coat.
- Heat dressing in large skillet on medium-high heat. Add shrimp; cook 5 min. or until shrimp turn pink and are browned on both sides, stirring frequently. Remove shrimp from skillet; keep warm. Add onions and rice to skillet; cook 5 min. or until onions are crisp-tender. Stir in broth and water; bring to boil. Cover; reduce heat to low. Simmer 15 min. or until rice is tender.
- Add tomatoes with their liquid, the peppers, ham and shrimp; stir. Cover. Cook 5 to 10 min. or until heated through.
Nutrition Facts : Calories 400, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 230 mg, Sodium 1390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
SPICY MINCED SHRIMP WITH RICE NOODLES
This is an easy dish to make, but the method is a bit unusual. First, you make what is essentially a flavorful sausage-like mixture of chopped shrimp (which could also be used as a won ton filling), then stir-fry the mixture over high heat until it crumbles, releasing its flavor into the pan. To make it a simple, satisfying meal, this stir-fry is tossed with cooked rice noodles. If you can find it, dried shrimp, available in most Asian or Latin American grocers, add depth: Keep an eye out for some from Louisiana, made with wild shrimp.
Provided by David Tanis
Categories dinner, lunch, weekday, noodles, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak noodles in a large bowl of lukewarm water. Leave until softened but still firm, about 15 minutes. Drain and rinse well with cold water. Set aside. (Alternately, boil noodles for 2 or 3 minutes, then drain and rinse well with cold water.)
- Meanwhile, peel shrimp and make the seasoned shrimp mixture: With a large knife, cut the shrimp crosswise into rough 1/4- to 1/2-inch slices. In a large bowl, combine shrimp, chopped chiles, dried shrimp (if using), rice vinegar, soy sauce, 2 teaspoons sesame oil, mirin, garlic, ginger, salt and scallions. Mix well to distribute ingredients throughout. Refrigerate for at least 20 minutes (or, preferably, up to 24 hours).
- Put coconut oil in a large wok or wide cast-iron skillet over high heat. When oil looks wavy, add shrimp-sausage mixture, breaking it up with a wooden spoon, until it looks crumbly. Stir-fry until pieces are lightly browned, about 3 or 4 minutes.
- Add noodles to pan and toss briefly, just to heat through. Drizzle with 1 teaspoon sesame oil. Taste and add a little more salt if necessary. Transfer to bowls and garnish with basil leaves, cilantro sprigs, chopped peanuts and lime wedges, if using.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 10 grams, Carbohydrate 94 grams, Fat 12 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 1289 milligrams, Sugar 0 grams, TransFat 0 grams
SPANISH RICE AND SHRIMP ONE POT
A speedy midweek meal with Mediterranean holiday flavors. If you don't want to spend time at the stovetop you can bake this dish in the oven. Tip the onion, peppers, chorizo, garlic and oil into an ovenproof dish, then bake for 15 mins at 400F. Stir in the rice, tomatoes and water, cover then bake for a further 20 mins stirring in the shrimp for the final 2 mins.
Provided by English_Rose
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onions, peppers, chorizo and garlic in the oil fo 3 mins.Stir in the rice and the chopped tomatoes with 2 cups boiling water, cover then cook on a high heat for 12 mins.Uncover, then stir - the rice should be almost tender.Stir in the shrimp with a splash more water if the rice is looking dry, then cook for another minute until the shrimp are pink and the rice is tender.
Nutrition Facts : Calories 433.6, Fat 11.7, SaturatedFat 3.1, Cholesterol 122.9, Sodium 314, Carbohydrate 60.3, Fiber 5, Sugar 6.3, Protein 22.1
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
SPANISH RICE AND SHRIMP
I created this recipe to replicate paella for a crowd. I love paella, but it's expensive and not everyone likes the mussels and sausage in it. Serve this dish with a good Spanish wine and some bread and oil and it will be a sure crowd-pleaser!
Provided by Mandy Blizzard
Categories World Cuisine Recipes European Spanish
Time 1h3m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
- Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
- Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.1 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 1.8 g, Sodium 646.6 mg, Sugar 2.8 g
ITALIAN SHRIMP WITH RICE
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
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.
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