Texas Pesto Shrimp Over Rice Food

MULLIGATAWNY STEW OVER RICE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, carrots, celery, garlic and ginger and cook, stirring, until the vegetables soften, about 3 minutes. Add the chicken and cook until golden brown, 3 to 5 minutes. Add the curry powder, stir to coat, and cook for 1 minute. Add the broth and coconut milk and simmer 4 minutes.
• Remove from the heat, stir in the cilantro, and season with salt and pepper. Spoon the rice into bowls and top with the mulligatawny stew.

TEXAS STYLE PESTO WITH PORK TENDERLOIN AND SPANISH RICE

Steps:

• Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.
• To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper.
• Preheat the oven to 350 degrees F.
• In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.
• To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro.

CREAMY PESTO-SHRIMP & RICE

Steps:

• Cook and stir peppers in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add shrimp, garlic and lemon juice; cook and stir 2 min.
• Whisk Neufchatel, pasta sauce, milk and pesto until smooth; add to skillet. Cook and stir 2 min or until heated through.
• Serve over rice. Sprinkle with parsley.

CHILI SHRIMP OVER BLACK RICE

Steps:

• Cook the black rice as the label directs.
• Meanwhile, combine the tomatoes, bell peppers, lemongrass, ginger, garlic, cumin, fish sauce, lime juice and chili paste in a small pot over medium-low heat and cook, stirring occasionally, 10 minutes.
• Add the shrimp to the pot and cook, stirring, until the shrimp are just pink, about 3 minutes. Stir in the cilantro and basil and serve over the black rice. While the lemongrass adds amazing flavor, it's very fibrous so make sure to either remove it before serving or just eat around it.

ONE-PAN LEMON SHRIMP AND RICE WITH PESTO

Steps:

• Preheat oven to 375°F. Heat 2 tablespoons oil in an ovenproof straight-sided skillet over medium-high. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add squash, season with salt and pepper, and cook until beginning to soften, 1 to 2 minutes.
• Add wine; cook, stirring, until mostly evaporated, about 2 minutes. Stir in rice, 2 1/2 cups water, and 1 teaspoon salt. Bring mixture to a boil over medium-high heat, then cover and transfer to oven. Bake 25 minutes.
• Season shrimp and nestle into skillet. Cover, return to oven, and bake until shrimp are opaque and rice has absorbed liquid, 5 to 6 minutes. Let stand 5 minutes, then fluff with a fork. In a small bowl, whisk together pesto, lemon juice, and remaining 1 tablespoon oil; drizzle over shrimp and rice. Serve with basil and lemon wedges.