Spicy Rice With Shrimp And Peppers Food

SHRIMP AND BELL PEPPER STIR FRY

Steps:

• In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
• Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
• Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
• Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
• Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

SPICY SHRIMP & PEPPERS WITH PASTA

Steps:

• In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender., Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink., Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.

SHRIMP WITH RED AND YELLOW PEPPERS

Steps:

• Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
• Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
• While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
• While the tomatoes are cooking, peel and devein the shrimp.
• Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.

SHRIMP & PEPPERS STIR FRY

Steps:

• Combine the first 7 Sauce ingredients, set aside.
• Heat the wok.
• Add Oil, swirl to coat.
• Add the shrimp and stir fry 1 1/2 minutes.
• Add Green Onions and Garlic, cook 30 seconds more.
• Empty the wok, scrape the good stuff and save.
• Reheat the wok, Add Oil, Swirl to coat.
• Add the Bell Peppers, stir fry 2 minutes.
• Add the mushrooms, stir fry 1 more minute.
• Push the peppers to the sides of the wok.
• Pour the Sauce into the center of the wok, stir 'til thick and bubbly.
• Return the shrimp, stir with vegetables and sauce 'til heated through.
• Serve.

DEE'S SEXY, SPICY, SHRIMP, SAUSAGE, AND PEPPERS

Steps:

• Place the shrimp, shallot, 1 clove of garlic, creole seasoning, and 1/4 cup of olive oil in a bowl, and stir to coat the shrimp with the marinade. Set the shrimp aside.
• Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet, and brown the sausages on all sides until they are evenly brown, about 10 minutes. Remove the sausages from the skillet, and cook and stir the red bell pepper, yellow bell pepper, green bell pepper, and onion in the hot skillet until the vegetables are slightly softened, 4 to 5 minutes. Stir in 2 cloves of garlic, and cook and stir until the garlic is fragrant, about 5 more minutes.
• Slice the sausages, and return them to the skillet. Stir red wine and pasta sauce with the sausages and vegetables, bring to a simmer over medium-low heat, and simmer until the vegetables are soft, the sausage is no longer pink in the middle, and the sauce has reduced to about half its volume, 10 to 15 minutes. Stir in red pepper flakes and salt.
• Heat butter in a skillet; cook and stir the shrimp and marinade mixture until the shrimp are pink and opaque and the shallot becomes translucent, 5 to 8 minutes. To serve, place about 1/2 cup of cooked pasta on a warmed plate, and spoon shrimp over one side of the pasta, and sausage and peppers on the other side.

SPICY SHRIMP AND RICE

Steps:

• Heat oil in large saucepan on medium heat. Add onions, peppers and garlic; cook and stir 3 to 5 min. or until crisp-tender.
• Stir in broth, rice, ketchup and hot pepper sauce. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 5 min., stirring occasionally.
• Add shrimp and parsley; stir. Cook, uncovered, 4 to 5 min. or until shrimp turn pink, stirring occasionally.

SPICY SHRIMP FRIED RICE (AUTHENTIC RESTAURANT STYLE)

Steps:

• Heat 1 tbsp oil in a non-stick pan or wok.
• Add shrimp and saute until shrimps are cooked and turn orange on both sides (takes about 4-5 minutes). Keep stirring.
• Remove the cooked shrimp in a plate.
• In the same pan/wok, add 2 tbsp oil and add chopped zucchini.
• Cook the zucchini for 3-4 minutes over medium flames (until cooked on both sides).
• Add frozen peas, frozen vegetable mix, and saute everything on medium flame. Cook for 3 minutes.
• Once the veggies are cooked, remove them on a separate plate.
• Now, add the whisked eggs and keep stirring to cook them evenly and into a scramble. Transfer the scrambled eggs to another bowl.
• In the same pan/wok, add 1 tbsp oil and add the chili flakes.
• Now add salt, pepper, all the sauces (sriracha, sambal, and soy sauce) and vinegar. Stir everything until the first boil.
• Now add the cooked shrimp, veggies, egg, and cooked rice.
• Stir everything together and cook for 4-5 minutes (keep stirring in between to cook everything evenly).
• Turn off the flames and transfer the spicy shrimp fried rice to a serving bowl.
• Enjoy fresh.

SPICY SHRIMP AND PEPPERS

Steps:

• Sprinkle the shrimp with the taco seasoning.
• Heat 2 teaspoons oil in a large nonstick skillet. Add the onions and peppers and cook until they're tender but still crisp. Push the peppers to the sides of the pan, add the remaining 2 teaspoons oil and the shrimp. Cook until shrimp is pink and cooked through, just about 3-4 minutes.
• Stir in the salsa and lime juice and heat through. Serve hot.
• Serving suggestions: rice or pasta.

GARLIC SHRIMP STIR-FRY WITH PEPPERS & ONIONS

Steps:

• Prepare your rice of choice.
• In a large skillet, saute the garlic in butter for 2 minutes.
• Add the shrimp, peas ( if using), red pepper, onion, basil, salt and pepper.
• Stir-fry for 5 minutes or until the shrimp turn pink and the vegetables are crisp-tender.
• Add the chicken broth. Cook for 1 minute longer or until the broth is heated through. Add the green onions and toss slightly.
• Serve over the prepared rice.

SPICY SHRIMP WITH RICE

Steps:

• In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

CHORIZO, PEPPER & PRAWN BAKE

Steps:

• Preheat the oven to 220°C/425°F/gas 7. Cut each pepper into four rings, removing the seeds, and place directly on the bars of the oven to soften for 15 minutes. Meanwhile, finely chop the parsley, stalks and all, putting the chopped leaves aside. Finely chop the chorizo and place in a 30cm non-stick ovenproof pan on a medium-high heat with ½ a tablespoon of olive oil. Stir for 1 minute, until crisp, then peel and finely grate in the garlic, add the chopped parsley stalks, stir for another minute, then remove to a bowl, leaving the pan on the heat. Stir in 1 mug of rice and 2 mugs of boiling kettle water (600ml), season with sea salt and black pepper, nestle in the softened pepper rings, cover, and put into the oven for 15 minutes.
• Add the prawns to the chorizo mixture, finely grate in all the lemon zest, squeeze in the juice of 1 lemon, then mix together. When the time's up on the rice, remove the pan, uncover, and sprinkle over the chorizo mixture, gently poking the prawns into the rice. Return to the oven for a final 5 minutes, or until the prawns are cooked through. Drizzle over 1 tablespoon of extra virgin olive oil, and sprinkle over the reserved chopped parsley leaves. Serve with the yoghurt and the remaining zested lemon cut into wedges, for squeezing over.

SPICY RICE WITH SHRIMP AND PEPPERS

Steps:

• Whisk extra-virgin olive oil, 2 teaspoons vinegar, and 2 chopped green onions in small bowl. Season with salt and pepper.
• Toss shrimp with lime juice in bowl. Let stand 30 minutes. Bring clam juice and annatto powder to boil in small saucepan, stirring to dissolve. Cover and set aside.
• Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add shrimp with any juices to pan; sprinkle with salt and sauté until just opaque in center, about 3 minutes. Transfer to plate. Add onion, green pepper, and garlic to pan; sauté 2 minutes. Add tomatoes, cilantro, chile, and 1 chopped green onion to pan. Reduce heat to medium and sauté until vegetables are almost tender, about 3 minutes. Add 1 tablespoon vinegar and rice; stir 2 minutes. Add clam juice mixture. Boil rice mixture 1 minute. Reduce heat to low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Season with salt and pepper. Stir in shrimp. Cover and cook until shrimp are heated through, about 1 minute. Transfer to bowl. Sprinkle with 1 chopped green onion. Serve with dressing.
• *Available in the spice section of some supermarkets, at Latin markets, and from wholespice.com.

SHRIMP AND PEPPERS IN SPICY TOMATO SAUCE

Steps:

• In a deep 12-inch heavy skillet stir together oil and flour and cook roux over moderate heat, stirring constantly, until color of peanut butter, about 10 minutes. Add onion and cook,stirring occasionally, until softened. Stir in garlic and cook,stirring, 1 minute. Add hot water, tomato sauce, chili powder,sugar, Worcestershire sauce, salt, bitters, cayenne, and black pepper and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, about 35 minutes. Season sauce with salt. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce in skillet before proceeding.
• Stir bell peppers into sauce and cook, covered, over moderate heat,stirring frequently to avoid scorching, until crisp-tender, about 10 minutes. Transfer peppers with a slotted spoon to a large bowl,letting excess sauce drip into skillet, and cover and plastic wrap.Stir shrimp into sauce and cook, covered, over moderate heat, stirring occasionally, until cooked through, about 5 minutes. Transfer shrimp with slotted spoon to bowl and cover. Boil sauce, stirring, until thickened. Pour sauce, lemon juice, and salt to taste over shrimp mixture and stir to combine well. Serve shrimp and peppers over rice and sprinkle with parsley.