WILD RICE SHRIMP SAUTE
The seafood is so good here in Florida, and shrimp is at the top of our list of favorites. Shrimp and wild rice make a delicious combination, and this dish is special enough to serve to company.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the water, 1 tablespoon butter, lemon juice, Worcestershire sauce, mustard and pepper. Bring to a boil over medium heat. Add rice with seasoning packet; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender and liquid is absorbed. , Meanwhile, in another large skillet, cook the shrimp, green pepper and onions over medium heat in remaining butter. Cook and stir for 7-9 minutes or until shrimp turn pink. Add rice; heat through.
Nutrition Facts : Calories 333 calories, Fat 13g fat (7g saturated fat), Cholesterol 199mg cholesterol, Sodium 886mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
SHRIMP AND WILD RICE CASSEROLE
Make and share this Shrimp and Wild Rice Casserole recipe from Food.com.
Provided by Dreamgoddess
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients.
- Pour into a greased 2 1/2 quart casserole dish.
- Bake at 375 degrees for 30-35 minutes.
Nutrition Facts : Calories 504.5, Fat 16.5, SaturatedFat 7.9, Cholesterol 101.5, Sodium 1004.1, Carbohydrate 67.1, Fiber 5.2, Sugar 3.7, Protein 24.5
SHRIMP & WILD RICE
Fixed this last night and it was wonderful. The shrimp were bite size and went so well with the rest of the ingredients. I would imagine that this would also be good with cooked chicken.
Provided by Nimz_
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice as directed.
- Saute onion, bell pepper and jalapeno pepper in 2 tablespoons butter until slightly tender, about 5 minutes.
- Mix with the cooked rice.
- Fold in cooked shrimp.
- Spread evenly into a greased 8X11 inch baking dish.
- Cover with crushed Ritz crackers.
- Drizzle with 4 tablespoons melted butter.
- Bake until bubbly at 350 degrees, about 30-35 minutes or until top is lightly browned.
- Serve with salad and garlic bread.
SHRIMP & WILD RICE
Here is a simple and delicious recipe I found in All Through the Seasons...Gooseberry Patch cookbook. I added a few things but it's pretty much the same. I have used half-n-half for the heavy cream and it's works out fine. Serve it with a green salad and bread makes for a complete meal.
Provided by mama smurf
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare wild rice mix according to package directions.
- Saute onion, green pepper, and garlic in butter in a large skillet until tender. Add mushrooms, jalapenos, hot pepper sauce and salt and pepper and saute for 2-3 minutes, remove from heat. Add cream and rice; cool slightly. Add shrimp, mixing well, and pour into a buttered 11" x 7" baking dish; top with almonds.
- Bake, uncovered, at 350 degrees for 30 minutes.
Nutrition Facts : Calories 548, Fat 50.5, SaturatedFat 28.9, Cholesterol 252.9, Sodium 348.7, Carbohydrate 9.7, Fiber 2.5, Sugar 3.4, Protein 17.6
WILD RICE AND SHRIMP CASSEROLE
Got this recipe on line a long long time ago. The whole family loves it. Nice and creamy casserole.
Provided by Judith N.
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cook wild rice as directed on package.
- Combine cream of shrimp soup, minced onion, melted butter, lemon juice, the cooked wild rice mix, worcestershire sauce, salt, pepper, grated cheddar cheese and shrimp in a large mixing bowl. Transfer to a greased 13 X 9 inch baking dish.
- Bake for 35 to 45 minutes.
Nutrition Facts : Calories 341.9, Fat 11.9, SaturatedFat 7, Cholesterol 178.9, Sodium 791.4, Carbohydrate 33, Fiber 2.5, Sugar 1.4, Protein 26.1
SHRIMP AND WILD RICE SOUP
An easy to make soup that is loved by everyone that has tried it. I am always asked to bring it to pitch-ins.
Provided by Chef Greger
Categories Brunch
Time 1h25m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In lg. saucepan, combine chicken broth and wild rice. Bring to boil. Reduce heat; cover and simmer for 45 minute or until rice is tender. Stir in potato soup. Add half and half, swiss cheese and green onions (or scallions). Simmer until cheese is melted, stirring frequently. You may add a little more chicked broth if soup is too thick. Add shrimp; heat gently until shrimp are throughly heated, stirring frequently; DO NOT BOIL.
Nutrition Facts : Calories 349.8, Fat 17.4, SaturatedFat 10.3, Cholesterol 161.9, Sodium 1236.9, Carbohydrate 24.3, Fiber 1.3, Sugar 2.7, Protein 24
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SHRIMP AND WILD RICE SKILLET - IOWA GIRL EATS
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5/5 (14)Estimated Reading Time 7 minsServings 4
- Bring 1-1/2 cups chicken broth and rice to a boil in a saucepan then place a lid on top, turn heat down to low, and then simmer until rice is tender, 45-50 minutes.
- Add cold water, salt, and brown sugar to a large bowl then stir to combine. Add shrimp then let sit in brine while rice cooks. When rice has 10 minutes left, drain then rinse shrimp, and then pat very dry with paper towels.
- Heat 1 Tablespoon oil in a large skillet over medium-high heat. Add half the shrimp, season with seasoning salt and pepper, and then saute until cooked through, 1-2 minutes per side. Remove shrimp to a plate then saute remaining shrimp in remaining 1 Tablespoon oil, and then remove to plate.
- Turn heat down to medium then melt butter in skillet. Add green onions then saute until tender, 1-2 minutes. Add garlic then saute for 30 more seconds. Add tomato and spinach, season with seasoned salt and pepper, and then saute until spinach has barely wilted, 1 minute. Add cooked bacon, rice, and remaining 1/4 cup chicken broth to the skillet then simmer until chicken broth has thickened, 2-3 minutes. Drizzle lemon juice over the top, season with more seasoned salt and pepper, and then toss to combine. Serve with cooked shrimp.
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