Citrus Shrimp With Black Rice Recipes

CITRUS SHRIMP AND RICE

Citrus Shrimp and Rice image

A one-dish wonder showcasing shrimp, rice and sugar snap peas! Orange marmalade and lemon peel complement the Oriental flavors.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons butter or margarine
1 package (6.2 oz) rice and vermicelli mix with almonds and Oriental seasonings
2 cups water
2 tablespoons orange marmalade
1 teaspoon grated lemon peel
1 lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1 1/2 cups frozen sugar snap pea pods

Steps:

In 12-inch nonstick skillet, cook butter, rice and vermicelli mix and contents of seasoning packet over medium heat about 2 minutes, stirring frequently, until rice and vermicelli are light golden brown.
Stir in water. Heat to boiling; reduce heat to low. Cover and cook about 15 minutes or until most of liquid is absorbed.
Stir in marmalade, lemon peel and shrimp. Cover and cook 5 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Stir in pea pods. Cover and cook 3 to 4 minutes or until pea pods are crisp-tender.

Nutrition Facts : Calories 220, Carbohydrate 20 g, Cholesterol 175 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 6 g, TransFat 0 g

CITRUS SHRIMP, RICE, AND BLACK BEAN SALAD

Citrus Shrimp, Rice, and Black Bean Salad image

Categories Salad Bean Citrus Rice Low Fat Quick & Easy Shrimp Spring Healthy Gourmet

Yield Serves 2

Number Of Ingredients 15

Ingredients

1 cup water
1/2 teaspoon salt
a 2- by 1-inch strip orange zest, removed with a vegetable peeler
a 2- by 1/2-inch strip lime zest, removed with a vegetable peeler
3/4 pound large shrimp (about 16), shelled and deveined
1/2 cup long-grain white rice
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons white-wine vinegar
1/2 teaspoon ground cumin
1/8 teaspoon dried hot red pepper flakes
1 cup canned black beans, rinsed and drained
1 red bell pepper, cut into 1/4-inch dice
1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped
1 cup shredded romaine

Steps:

In a small saucepan bring water and salt to a boil and simmer zests 1 minute. With a slotted spoon transfer zests to a cutting board. Add shrimp to cooking water and simmer, covered, 2 minutes, or until just cooked through. With slotted spoon transfer shrimp to a colander to drain. Stir rice into cooking water and cook, covered, over moderately low heat until liquid is absorbed, about 20 minutes.
While rice is cooking, cut zests into julienne strips and in a large bowl stir together with orange and lime juices, vinegar, cumin, and red pepper flakes. Halve shrimp lengthwise and add to zest mixture, tossing to coat. Chill mixture, covered, 15 minutes. Add rice, beans, bell pepper, and coriander, tossing to combine, and cool slightly.
Just before serving, add romaine and salt and pepper to taste and toss salad.

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