SHRIMP AND RICE PACKETS WITH OLIVES AND ORANGES
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
- Mix rice, olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
- Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 orange slice on top.
- Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
- Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
- Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.
Nutrition Facts : Calories 335.4 calories, Carbohydrate 31.2 g, Cholesterol 173.3 mg, Fat 13 g, Fiber 1.5 g, Protein 23 g, SaturatedFat 1.8 g, Sodium 1481.9 mg, Sugar 6.3 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.
QUICK SHRIMP & RICE "KABOB" FOIL PACKAGES
Love kabobs but dislike threading shrimp and veggies on skewers? Try our grilled foil packets. Bonus: You get rice too!
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Spoon rice onto centers of 4 large sheets heavy-duty foil with sides folded up slightly; pour 1/3 cup water over each. Top with remaining ingredients.
- Fold foil to make 4 packets.
- Grill 15 min. or until shrimp turn pink and rice is tender. Cut slits in foil to release steam before opening packets.
Nutrition Facts : Calories 330, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 1180 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
EASY ORANGE SHRIMP FRIED RICE
Make and share this Easy Orange Shrimp Fried Rice recipe from Food.com.
Provided by Chef mariajane
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions. Reserve. Run cool running water over the shrimp until thawed; drain well.
- Heat oil in a nonstick wok or large skillet set over medium-high heat. Add the sugar snap peas and red pepper. Stir-fry for 5 minutes or until tender and lightly browned.
- Stir in the soy sauce, orange concentrate, honey, ginger, and garlic. Cook for 1 minute or until sauce has slightly thickened.
- Stir the cooked rice, shrimp, orange segments and green onion into the sauce. Cook, tossing, until rice and shrimp are heated through and coated with sauce.
- NOTE: Use up leftovers by stirring 1 1/2 cups sliced, cooked chicken, steak or pork into the stir-fry pan instead of the cooked shrimp.
Nutrition Facts : Calories 416.3, Fat 5.7, SaturatedFat 0.7, Cholesterol 179.6, Sodium 1347.3, Carbohydrate 65.2, Fiber 4.2, Sugar 18.4, Protein 25.9
RICE SALAD WITH ORANGES, OLIVES AND ALMONDS...
A tasty, refreshing salad. Makes a nice light lunch or a perfect side dish for pork or chicken. I saw it on tv months ago and once I tried it I loved it forever. Enjoy it!
Provided by Malen1957
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Bring 4 quarters of water with salt to a boil in a large pot. Meanwhile, heat a skillet over mediun heat until hot. Add rice and toast, stirring frequently until faintly fragant and some grains turn opaque (about 5 mins.).
- Stir toasted rice into the boiling water; return to boil and cook uncover until rice is tender but not soft (8 to 10 mins for long gran rice, or 15 minutes for Basmati). Drain rice in a fine mesh strainer or colander and spread it on a trimmed baking sheet. Cool while preparing salad ingredients.
- Stir together oil, garlic, orange zest and juice, vinegar, salt and pepper in a small bowl. Combine rice, olives, oranges segments, almonds and oregano in a large bowl; drizzle oil mixture over and toss thoroughly to combine. Let stand up to one hour at room temperature, toss again and serve.
- This salad is better eaten at room temperature.
Nutrition Facts : Calories 324.9, Fat 14, SaturatedFat 1.7, Sodium 971.8, Carbohydrate 44.8, Fiber 3, Sugar 4.7, Protein 5.8
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