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
BRANDIED SHRIMP AND WILD RICE SOUP
Steps:
- Prepare the rice mix per instructions. Melt butter and sauté the onion until tender, then stir in the clam juice, brandy, and 3 1/2 c milk. Heat to boiling. In the remaining 1/2 c milk, whisk in the flour and salt and pepper to taste. Stir into hot milk mixture and boil one minute. Stir in the rice and the shrimp, cook another 2 minutes until shrimp is done and heated through.
BRANDIED SHRIMP
Steps:
- Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook until it is fragrant, about 1 to 2 minutes, stirring often. Stir in the shrimp, Worcestershire sauce, hot sauce, salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes.
- Stir in the ketchup and the oregano and simmer until the shrimp are opaque and just cooked through, 2 more minutes. Add the brandy and parsley, stir to combine, remove from the heat and serve.
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.
GRILLED SHRIMP AND WILD RICE SALAD
With a snappy lime-and-honey dressing, this grilled shrimp salad gets a time-saving boost from frozen prepared rice and green beans.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 2
Number Of Ingredients 13
Steps:
- Cook rice as directed on package. In medium bowl, combine cooked rice, mushrooms, onions and carrot; mix well. Cover; refrigerate 1 hour or until cool.
- In small bowl, combine 1/4 cup oil, lime peel, lime juice, vinegar, honey and mustard; mix well. Pour lime mixture over rice mixture; toss gently to coat. Return to refrigerator.
- Heat gas or charcoal grill. In medium bowl, combine shrimp and 1 tablespoon oil; toss to coat. Let stand at room temperature for 10 minutes to marinate.
- When grill is heated, place shrimp in grill basket (grill "wok"). Place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until shrimp turn pink, stirring occasionally.
- Divide lettuce evenly onto individual serving plates. Gently stir rice mixture; spoon evenly onto lettuce. Top each with shrimp.
Nutrition Facts : Calories 560, Carbohydrate 37 g, Cholesterol 120 mg, Fat 7 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 9 g
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.
WILD RICE SOUP V
A rich tasting blend of wild rice, ham, vegetables, chicken broth and a touch of sweet Vermouth. Serve with a fruit salad.
Provided by Bette Wirth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
- Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.
- Stir in vermouth and simmer 30 minutes more. Serve.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 24.5 g, Cholesterol 44.5 mg, Fat 15.2 g, Fiber 2.4 g, Protein 16.9 g, SaturatedFat 6 g, Sodium 906.8 mg, Sugar 3.9 g
WILD RICE SOUP
As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup-which I first had at my sister's house-brings me compliments no matter where I serve it. -Elienore Myhre, Balaton, Minnesota
Provided by Taste of Home
Time 1h30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.
Nutrition Facts : Calories 270 calories, Fat 19g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
CLASSIC CREAMY WILD RICE SOUP
Enjoy this creamy soup made with wild rice and vegetables - ready in 40 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 14
Steps:
- Cook wild rice in 1 1/4 cups of the water as directed on package.
- In 3-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.
- Stir in flour, salt and pepper. Stir in wild rice, remaining 1/2 cup water and the broth. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
- Stir in remaining ingredients. Heat just until hot (do not boil).
Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 30 mg, Fat 3, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 6 g, TransFat 0 g
SHRIMP AND BROWN RICE SOUP
This irresistible soup is inspired by a Southeast Asian dish traditionally made with Thai jasmine rice. The recipe is adapted from one in "Hot Sour Salty Sweet," by Naomi Duguid and Jeffrey Alford.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, soups and stews, appetizer, main course, side dish
Time 1h
Yield Serves six
Number Of Ingredients 14
Steps:
- Mix together the shallot, half the garlic, the pepper, 1 tablespoon of the fish sauce and the shrimp. Set aside.
- Combine the remaining garlic and the lemon grass in a mortar and pestle, and grind to a paste. Alternatively, mince in a mini-chop.
- Combine the water or stock and water, remaining fish sauce and rice in a soup pot, and bring to a boil. Stir in the garlic and lemon grass paste, and reduce the heat. Taste the water and add salt if desired. Cover and simmer 40 minutes until the rice is tender.
- Heat the oil over high heat in a wok or skillet, and add the shrimp mixture. Stir-fry until the shrimp begins to turn pink, about one minute. Add one ladleful of liquid from the soup pot, stir together, then transfer the contents of the wok or pan to the soup. Bring back to a simmer, and simmer five minutes. Taste and adjust seasonings.
- Serve, garnishing each bowl with cilantro, chopped peanuts, bean sprouts and chilies if desired. Have guests squeeze lime into their bowls.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 706 milligrams, Sugar 3 grams, TransFat 0 grams
ELEGANT WILD RICE SOUP
This is an extremely easy recipe, and fabulous tasting, too. I have been making it for over 6 years and we never tire of it. It's rich, and warms you up on a cold winter day.
Provided by Debra B
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
- In a separate pot, melt the butter over medium heat, and saute the onion until tender. Blend in the flour until smooth, and gradually stir in the chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend the half and half into the soup just before serving.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 25.7 g, Cholesterol 54.9 mg, Fat 21.2 g, Fiber 2.2 g, Protein 8.9 g, SaturatedFat 11.5 g, Sodium 328.6 mg, Sugar 1.3 g
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- Thaw shrimp, if frozen. Halve the shrimp lengthwise. Rinse the shrimp; pat dry with paper towels. Set aside. Core and coarsely chop fennel bulb. If desired, set aside some of the fennel leaves for garnish.
- Heat oil and butter in a large pot over medium heat. Add the chopped fennel, leeks, and carrot; cook about 8 minutes or until tender. Stir in wild rice, salt, and pepper. Cook and stir 1 minute more. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, 40 to 45 minutes or until the rice is tender.
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