Rice Cooker Shrimp Monterey Food

SHRIMP MONTEREY

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat; saute shrimp and garlic just until shrimp turn pink, 3-5 minutes. Using a slotted spoon, transfer to a greased 11x7-in. baking dish. , Add wine to skillet; bring to a boil. Cook until liquid is reduced by half; pour over shrimp., Sprinkle with cheese and parsley. Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, serve over linguine.

SHRIMP MONTEREY

Steps:

• In a large skillet, saute the garlic in butter over medium heat.
• Add the shrimp and saute for 4-5 minutes or until the shrimp are pink.
• Using a slotted spoon, transfer the shrimp to a greased 11 x 7 inch baking dish.
• May sprinkle shrimp lightly with salt/pepper if desired.
• Add the wine to the skillet; bring to a boil over medium heat.
• Cook and stir for 5 minutes or until reduced.
• Pour over shrimp.
• Sprinkle cheese evenly over the shrimp.
• Sprinkle with parsley.
• Bake at 350 degrees, uncovered, for 10 minutes or until the cheese melts.

SHRIMP MONTEREY

Steps:

• In a skillet over medium heat, sauté garlic in butter for 1 minute.
• Add shrimp; cook for 4-5 minutes or until pink.
• Using a slotted spoon, transfer shrimp to a greased 11x7x2-inch baking dish; set aside and keep warm.
• Add wine or broth to the skillet; bring to a boil.
• Cook and stir for 5 minutes or until sauce is reduced.
• Pour over shrimp; top with cheese and parsley.
• Bake, uncovered, at 350° for 10 minutes or until cheese is melted.

RICE COOKER SHRIMP MONTEREY

Steps:

• Place all ingredients except the cheese and shrimp into rice cooker. Stir to combine. Cook on the white rice setting. Ten minutes before cycle ends, carefully open lid and add the shrimp on top of rice mixture. At the end of the cooking cycle, add shredded cheese and stir. Serve immediately, garnishing with cilantro if desired.

PRESSURE-COOKER PAPRIKA SHRIMP AND RICE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons oil. When oil is hot, add onion and pepper; cook and stir until crisp-tender, 4-5 minutes. Remove and keep warm., Toss shrimp with granulated garlic, paprika and pepper flakes. Add remaining 3 tablespoons oil to pan. When oil is hot, add shrimp. Cook and stir until shrimp turn pink, 5-6 minutes. Remove and keep warm. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in rice., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Stir in tomatoes, shrimp and reserved pepper mixture; heat through. Top with basil; serve with lemon wedges.