Shrimp And Rice Skillet Recipe By Tasty Food

ONE PAN SHRIMP AND RICE RECIPE

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!

SPANISH SHRIMP AND RICE

Steps:

• Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
• Photograph by Christopher Testani

FIRECRACKER SHRIMP AND RICE

Steps:

• Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside.
• Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
• Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
• Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.

SHRIMP AND RICE SKILLET RECIPE BY TASTY

Steps:

• On a cutting board, blot the shrimp dry with paper towels. Season the shrimp all over with ½ teaspoon of salt and the black pepper. Set aside.
• Add the olive oil to a medium pot over medium-high heat. Once the oil begins to shimmer, add the shallot and cook, stirring often, until starting to soften, 1 minute. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 30 seconds.
• Add the rice and stir to combine. Add the wine wine and cook, stirring often, until the smell of alcohol has burned off, about 1 minute.
• Add the water and the remaining teaspoon of salt and bring to a boil. Place the lid on the pot, reduce heat to low, and simmer for 15 minutes.
• Remove the lid from the pot and stir in the shrimp. Place the lid on the pot and continue cooking until the rice is cooked through and the shrimp are bright pink and opaque, about 3-4 minutes.
• Add the butter, lemon juice, and parsley, and stir to combine.
• Enjoy!

SHRIMP AND RICE SKILLET DINNER

Steps:

• Cook rice according to package directions in chicken broth and enough water to equal 2 1/2 cups liquid.
• Meanwhile, chop bacon and vegetables. Saute in a large skillet with butter.
• Add tomatoes, bay leaf, and parsley. Cover and simmer until vegetables are almost, but not quite, cooked to your liking. Add a few tablespoons water, as needed to keep everything moist.
• Wash shrimp. If they smell "fishy", soak for 5-10 minutes in salty ice-water, then rinse and drain.
• Add shrimp to skillet. Cover and cook on medium heat 3-5 minutes, depending on size of shrimp. Shrimp is done when it is no longer semi-transparent and has taken on a pinkish-orange color. Do not overcook, as this will make the shrimp shrink and become tough.
• Stir in lemon juice and cooked rice. If mixture looks too dry, add a few tablespoons of water. Season to taste with hot sauce and salt.

SKILLET SHRIMP AND RICE

Steps:

• Adjust oven rack to middle position.
• Heat oven to 350.
• Toss shrimp with 1 T. oil, paprika and 1/4 t. salt in a medium bowl.
• Heat 1 t. oil in a large ovenproof skillet over medium-high heat until smoking. Add half of shrimp and cook until lightly browned, 30 to 40 seconds. Turn shrimp and cook 30 seconds longer. Transfer shrimp to clean bowl. Repeat with remaining shrimp. Cover bowl and set aside.
• Reduce heat to medium and add remaining 1 T. oil, chorizo, onion and garlic. Cook until sausage begins to brown, 5 to 6 minutes.
• Add rice and cook 1 minute. Stir in tomatoes, water, clam juice, and 1/2 t. salt.
• Bring to a boil over high heat, cover and transfer skillet to oven. Cook until rice is tender and liquid is absorbed, 20 to 30 minute.
• Remove skillet from oven; stir in peas and scatter shrimp over top. Cover and set aside until shrimp and peas are heated through, about 5 minute.
• Season with salt and pepper.
• Serve directly from hot skillet.

CAJUN SHRIMP & RICE SKILLET

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in a large skillet over medium high heat. Add the onion, garlic, and peppers and cook until softened, about 5 to 8 minutes.
• Season with half of the Cajun seasoning and then stir in the rice. Cook for about 1 to 2 minutes, stirring often. Add the chicken stock and bring to a simmer.
• Cover with a lid, place in the oven and cook until the stock has absorbed and the rice is tender, about 18 to 20 minutes. Carefully remove from the oven and remove the lid.
• Place the shrimp on top along with the remaining Cajun seasoning, and replace the lid. Return to the oven and cook for another 5 to 8 minutes or until the shrimp is fully cooked. Remove from the oven, remove lid and gently fold in the lemon juice and parsley. Garnish with sliced scallions and lemon wedges to serve.

GARLIC SHRIMP AND RICE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, cook the shrimp, garlic and salt in butter and oil for 1 minute. Add spinach. Cover and cook until shrimp turn pink and spinach is wilted. Stir in rice.