ONE PAN SHRIMP AND RICE RECIPE
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
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
SHRIMP AND RICE SALAD WITH PEAS AND CELERY RECIPE
Steps:
- Cook the rice following the package directions. Remove from the heat and cool completely.
- Peel the shrimp. Make a shallow cut down the back of a shrimp with a small, sharp knife. Remove the dark vein; rinse well. Repeat with the remaining shrimp.
- Bring a saucepan of water to a boil; add the shrimp and lower the heat to low. Simmer for about 3 minutes, or until the shrimp are opaque and pink. The time depends on the size of the shrimp. Let the shrimp cool and chop them coarsely.
- In a serving bowl, combine the shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed.
- Add the cooled rice to the shrimp mixture; add mayonnaise and dill pickle juice and gently mix.
- Taste and adjust seasonings. You Might Also Like Simple Shrimp Salad
Nutrition Facts : Calories 678 kcal, Carbohydrate 33 g, Cholesterol 283 mg, Fiber 1 g, Protein 39 g, SaturatedFat 7 g, Sodium 2286 mg, Sugar 2 g, Fat 43 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
MEDITERRANEAN SALAD WITH SHRIMP
Another light, easy dinner for a hot summer evening. Nice with garlic bread or toasted pita chips and hummus.
Provided by dianegrapegrower
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Thaw shrimp, shell and remove tails. Heat oil in skillet, add garlic and hot pepper flakes. Saute shrimp until opaque. Set aside in serving bowl.
- Combine all salad ingredients. Toss with dressing (use purchased dressing, or try one of many excellent 'Zaar choices). Serve immediately, topping with shrimp.
- You may want to reduce the amount of dressing used, or put less salt in if making from scratch - the olives and feta add saltiness.
- Grilled shrimp are very nice.
Nutrition Facts : Calories 389.4, Fat 15, SaturatedFat 2.2, Cholesterol 172.8, Sodium 563.3, Carbohydrate 35, Fiber 10.1, Sugar 3.4, Protein 30.9
MEDITERRANEAN RICE SALAD WITH SHRIMP
Make and share this Mediterranean Rice Salad With Shrimp recipe from Food.com.
Provided by evelynathens
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 10 cups of water to a boil.
- Stir in 1 tblsp salt.
- Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
- Drain in a colander, rinse with cold water and drain again.
- Place the rice in a large serving bowl.
- Bring a saucepan of salted water to a boil and stir in 1 tblsp of the lemon juice.
- Add the shrimp and cook until opaque, about 1 ½ minutes.
- Drain the shrimp.
- Transfer to a work surface and chop into small pieces.
- Toss the rice with ¼ cup of th e oil and the remaining 3 tblsps lemon juice.
- Add the shrimp, tomatoes, fennel, scallions, dill and garlic; toss.
- Add up to 1 tblsp more of oil.
- Season with salt and crushed red pepper.
- Let stand for at least 20 minutes before serving.
MEDITERRANEAN SHRIMP AND ORZO SALAD
Provided by Kelsey Nixon
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil and cook the orzo until tender. Drain, rinse under cold water, drain again and transfer to a large bowl. Add the tomatoes, feta, 1/4 cup oil, dill, cucumbers, onions, lemon zest and juice, and toss to coat. Season with salt and pepper.
- Sprinkle the shrimp with salt and pepper. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shrimp to the skillet and cook, stirring, until the shrimp are no longer pink, 2 to 3 minutes. Remove from the heat and sprinkle the shrimp with a little lemon juice. Add the shrimp to the orzo and toss. Taste the salad and season with more salt and pepper if desired.
MEDITERRANEAN RICE SALAD WITH VEGETABLES
This colorful Mediterranean rice salad is a great summertime dish. I used fresh zucchini, carrots, and bell peppers, but you can add any vegetable you like. Replace rice with couscous, farro, or barley, if you prefer.
Provided by lacucinadinadia
Categories Salad Grains Rice Salad Recipes
Time 43m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
- Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.
Nutrition Facts : Calories 455 calories, Carbohydrate 87.9 g, Fat 8 g, Fiber 5.8 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 385.2 mg, Sugar 5.4 g
SHRIMP RICE SALAD
Enjoy this stress free shrimp and rice salad that's ready in 40 minutes - a delicious meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Toss all ingredients except lettuce.
- Cover and refrigerate 30 minutes to blend flavors. Serve on lettuce.
Nutrition Facts : Calories 345, Carbohydrate 41 g, Cholesterol 170 mg, Fiber 2 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 450 mg
MEDITERRANEAN SHRIMP SALAD IN A JAR
This Greek salad to go is packed with so much freshness, it instantly brightens up your day. Just layer it all in a jar and pack it up-then serve and enjoy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook orzo according to package directions. Drain; rinse with cold water and drain well. Combine orzo with Greek vinaigrette and herbs., In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: orzo mixture, shrimp, artichokes, red pepper, green pepper, red onion, Greek olives, feta cheese and arugula. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.
Nutrition Facts : Calories 548 calories, Fat 26g fat (5g saturated fat), Cholesterol 137mg cholesterol, Sodium 1287mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein.
MEDITERRANEAN SEAFOOD SALAD
Black olives marry with the seafood fantastically, the unique dressing dazzles, and cheese pleases everyone.
Provided by PIZZA2471
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 25m
Yield 10
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 24.4 g, Cholesterol 36.6 mg, Fat 35.3 g, Fiber 1.3 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 935.2 mg, Sugar 6.3 g
SHRIMP RICE SALAD
This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.
Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
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