Bell Peppers With Shrimp And Coconut Rice Recipes

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BELL PEPPERS WITH SHRIMP AND COCONUT RICE



Bell Peppers with Shrimp and Coconut Rice image

Provided by Larraine Perri

Categories     Side     Bake     Low Cal     Dinner     Seafood     Shrimp     Bell Pepper     Healthy     Simmer     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 14

4 teaspoons vegetable oil
1 tablespoon chopped fresh ginger
4 teaspoons chopped garlic
1 cup jasmine rice, rinsed and drained
3/4 cup light coconut milk
1 teaspoon finely grated lime zest
1 teaspoon sugar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound medium shrimp, thawed if frozen, peeled and deveined
4 medium red bell peppers
2 tablespoons fresh lime juice
1/4 cup chopped fresh basil
1/3 cup roughly chopped roasted, unsalted cashews

Steps:

  • Heat oven to 350°. In a medium pan over medium heat, heat oil. Cook ginger and garlic, 1 minute. Add rice and cook, 2 minutes. Add milk, 1 1/4 cups water, zest, sugar, salt and black pepper and bring to a low boil; stir and cover. Reduce heat to simmer, 10 minutes. Stir in shrimp; cover and cook until shrimp are opaque, 5 minutes. In a large pot, bring 8 inches of water to a low boil. Cut off top third of each bell pepper and reserve; remove ribs and seeds. Boil peppers and tops until slightly soft, 5 minutes; place upside down on a paper towel-lined plate. Stir juice, basil and cashews into rice mixture. Place bell peppers open side up in a baking dish with tops alongside; stuff with rice mixture. Pour an inch of water in bottom of dish. Cover with foil and bake until warm, 15 minutes.

SHRIMP AND RICE STUFFED BELL PEPPERS



Shrimp and Rice Stuffed Bell Peppers image

I had an idea to combine shrimp and rice in bell peppers instead of the usual ground beef, and it came out fantastic!

Provided by Erin Marie M

Categories     < 60 Mins

Time 35m

Yield 1 Pepper, 6 serving(s)

Number Of Ingredients 15

1 lb shrimp
6 bell peppers (any color)
1 tablespoon olive oil
1/2 cup tomato sauce
1 cup parmesan cheese
1/4 cup breadcrumbs
1/2 cup brown rice
1/2 cup white rice
1 tablespoon cayenne pepper
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon white pepper
spices, can be altered to individual taste

Steps:

  • Preheat oven to 375 degrees.
  • Cut tops off peppers and remove the seeds and ribs.
  • Cook brown and white rices. Set aside. While rice is cooking, drizzle olive oil in a pan and sautee shrimp over medium heat.
  • When shrimp are pink, remove shrimp from the pan. Cut shrimp into bite-sized pieces.
  • Combine rices and the spices in pan and let simmer. Add shrimp to pan. Also add tomato sauce. Cook over medium heat.
  • Add bread crumbs and 1/2 the parmesan cheese.
  • Stuff peppers graciously and top with the remaining parmesan cheese.
  • Cook in casserole dish for 15-20 minutes, until the parmesan cheese is melted and bubbling.

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