CAJUN-STYLE RICE PILAF
Steps:
- Boil sausage in 1/4 cup water for 5 minutes. While the sausage is boiling, remove the shells from the shrimp. Put shells and tails in 2 cups of water. Bring shrimp water to a boil and simmer for 20 minutes.
- Grill the sausage links for about 5 minutes or until they are completely cooked through. Brush the shrimp with 1/2 tablespoon oil and grill about 2 minutes per side. Pull off and set aside.
- Heat a medium pot on medium high heat and add vegetable oil, onions, and red pepper. Saute for 3 to 4 minutes or until the onions are translucent. Add Cajun seasoning and rice; cook and stir for 1 minute. Add the Syrah Rose, stir for a few seconds, and strain the shrimp stock into the pot. Once it comes to a boil, turn the heat down to a simmer, cover, and cook for 20 minutes.
- Meanwhile, chop the shrimp and sausage into bite-sized pieces.
- Once rice is done, add peas, shrimp, and sausage and cook for another 2 minutes to heat through. Add salt and pepper to your taste. Garnish with chopped green onions.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.4 g, Cholesterol 194.5 mg, Fat 23.8 g, Fiber 1.9 g, Protein 29.9 g, SaturatedFat 5.9 g, Sodium 948.5 mg, Sugar 2.8 g
SHRIMP RICE PILAF
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
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
PILAF AUX FRUITS DE MER (MOLDED RICE WITH SEAFOOD)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h15m
Yield Four servings
Number Of Ingredients 14
Steps:
- Melt two tablespoons of the butter in a saucepan and add onehalf cup of the onion. Cook, stirring, until the onion is wilted. Add the rice, water and salt, and stir. Bring to the boil. Cover closely and simmer 17 minutes.
- Meanwhile, put the mussels in a small kettle and add the remaining onions, wine and parsley. Cover closely and bring to the boil. Let cook two minutes, shaking the kettle, until the mussels open. Drain and reserve the cooking liquid. There should be about one and one-half cups. Let the mussels cool.
- Pour the reserved mussel liquid into a saucepan, and add the shrimp and scallops. Bring to the boil and let simmer, stirring, about one minute. Remove the shrimp and scallops with a slotted spoon and strain the liquid. There should be about one and three-quarter cups. Set the seafood aside.
- When the mussels are cool enough to handle, remove the meat and discard the shells. There should be about one and one-half cups.
- Melt two tablespoons of butter in a saucepan and add the shallots. Cook until the shallots are wilted. Add the flour and stir, using a wire whisk. When blended, add the reserved one and one-half cups of cooking liquid, stirring rapidly with the wire whisk. Add one-half cup of heavy cream and bring to the boil.
- Spoon the remaining two tablespoons of heavy cream into a small skillet and add the seafood mixture. Stir just to heat through. Cook just to rid the food of excess liquid.
- Add half a cup of the sauce to the seafood and stir to blend. Add half of the chives and stir.
- Butter a six-cup mold with one teaspoon of butter.
- Spoon about three-quarters of the rice into the mold. Make a hollow in the center of the rice while building up the rice around the inside of the mold, pressing firmly to make it adhere.
- Spoon the seafood, plus one-half cup of sauce, into the center of the rice. Cover with as much of the remaining rice as possible. Press down firmly on the rice to make it adhere.
- Carefully unmold the rice mold onto a round platter.
- To the sauce in the saucepan, swirl in the remaining one tablespoon of butter and the remaining chives. Bring to the simmer. Spoon a small amount of the sauce around the rice mold. Serve with the remaining hot sauce.
Nutrition Facts : @context http, Calories 748, UnsaturatedFat 8 grams, Carbohydrate 79 grams, Fat 21 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 11 grams, Sodium 1518 milligrams, Sugar 3 grams, TransFat 1 gram
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Servings 4Total Time 30 minsAuthor Eatingwell Test KitchenCalories 313 per serving
- Heat 1 tablespoon oil in a large skillet over medium heat. Add shallots and prosciutto and cook, stirring often, until the shallots are translucent, about 2 minutes. Add noodles and rice and cook, stirring often, until the noodles begin to brown, about 3 minutes. Add wine and cook, stirring constantly, until it has evaporated, 30 seconds to 1 minute. Add lima beans (or edamame) and broth and bring to a boil. Reduce heat to maintain a gentle simmer; cover and cook for 10 minutes.
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- Scatter the shrimp in an even layer over the pilaf; drizzle any remaining lemon juice over the shrimp. Cover and continue cooking until the shrimp are pink and firm, about 5 minutes more.
- Remove from heat and let stand, covered, for 3 minutes. Stir in 1 tablespoon dill and season with pepper. Garnish with more dill, if desired.
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