LEMON SHRIMP WITH PARMESAN RICE
I grew up in Biloxi, Mississippi, where rice, garlic and seafood are staples of Gulf Coast cuisine. This easy shrimp and rice dish is a longtime family favorite that's ready in minutes. -Amie Overby, Reno, Nevada
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. , Meanwhile, in a large cast-iron or other heavy skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper. , Stir cheese and parsley into rice; serve with shrimp.
Nutrition Facts : Calories 438 calories, Fat 17g fat (7g saturated fat), Cholesterol 191mg cholesterol, Sodium 908mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
CITRUS SHRIMP AND RICE
A one-dish wonder showcasing shrimp, rice and sugar snap peas! Orange marmalade and lemon peel complement the Oriental flavors.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, cook butter, rice and vermicelli mix and contents of seasoning packet over medium heat about 2 minutes, stirring frequently, until rice and vermicelli are light golden brown.
- Stir in water. Heat to boiling; reduce heat to low. Cover and cook about 15 minutes or until most of liquid is absorbed.
- Stir in marmalade, lemon peel and shrimp. Cover and cook 5 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Stir in pea pods. Cover and cook 3 to 4 minutes or until pea pods are crisp-tender.
Nutrition Facts : Calories 220, Carbohydrate 20 g, Cholesterol 175 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 6 g, TransFat 0 g
SAUTEED ORANGE SHRIMP WITH RICE
"My family loves this fast and flavorful recipe. It takes minutes to prepare but tastes like it took all day-and it's just as wonderful served over noodles." Radelle Knappenberger - Oviedo, Florida
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in oil and butter for 3-4 minutes or until shrimp turn pink., Combine cornstarch and orange juice until smooth; stir in the basil and salt. Gradually stir into the skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice.
Nutrition Facts : Calories 365 calories, Fat 12g fat (3g saturated fat), Cholesterol 194mg cholesterol, Sodium 412mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein.
ONE-PAN LEMON SHRIMP AND RICE WITH PESTO
This summery one-skillet meal starts on the stovetop, where yellow squash and shallots get a quick sauté, then rice is added and the dish transferred to the oven and the pilaf cooks-hands-off, no stirring needed. Shrimp are nestled on top and everything bakes a few minutes more. At the table, a store-bought pesto sauce is drizzled on top for a simple yet rich-tasting boost of flavor.
Provided by Riley Wofford
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Heat 2 tablespoons oil in an ovenproof straight-sided skillet over medium-high. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add squash, season with salt and pepper, and cook until beginning to soften, 1 to 2 minutes.
- Add wine; cook, stirring, until mostly evaporated, about 2 minutes. Stir in rice, 2 1/2 cups water, and 1 teaspoon salt. Bring mixture to a boil over medium-high heat, then cover and transfer to oven. Bake 25 minutes.
- Season shrimp and nestle into skillet. Cover, return to oven, and bake until shrimp are opaque and rice has absorbed liquid, 5 to 6 minutes. Let stand 5 minutes, then fluff with a fork. In a small bowl, whisk together pesto, lemon juice, and remaining 1 tablespoon oil; drizzle over shrimp and rice. Serve with basil and lemon wedges.
LEMON-GARLIC SHRIMP
Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.
Provided by stephenhbossin
Categories Shrimp Appetizers
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
- Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
- Reduce heat to low and stir in parsley, lemon juice, and lemon zest.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g
LEMON SHRIMP WITH RICE
This delicious and fuss-free recipe requires only 10 minutes of prep and requires only one dish, making cleanup a breeze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.
- Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.
- Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered, until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.
Nutrition Facts : Calories 376 g, Fat 6 g, Fiber 1 g, Protein 27 g
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