Creamy Shrimp Rice Recipes

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CREAMY GARLIC SHRIMP WITH RICE



Creamy Garlic Shrimp with Rice image

My son is coming for dinner tonight, although he's a fussy eater, this is one of his favourites, so he's chosen it. I sometimes add a sliced chilli to this too.

Provided by JustJanS

Categories     Very Low Carbs

Time 32m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons oil
4 teaspoons minced garlic
1 kg raw shrimp, peeled,deveined
1/4 cup white wine
1 teaspoon chicken stock powder
300 ml cream
2 tablespoons finely sliced green onion tops
hot cooked rice, to serve

Steps:

  • Heat the oil in a wok over a medium-high heat.
  • Add the garlic and saute for 2 minutes, stirring.
  • Add the shrimp, and toss to coat, cook for about 3 minutes, or until just pink and firmed up.
  • Pour in the wine, and cook for 2 minutes, to reduce a little.
  • Add the stock powder and cream, and bring to the boil quickly.
  • Reduce the heat, and simmer for about 5 minutes or until reduced and thickened a little.
  • Stir through the sliced onion tops, and serve over hot rice in deep bowls, or a steak to make what we call Surf'n'turf..

Nutrition Facts : Calories 478.2, Fat 33, SaturatedFat 16, Cholesterol 399.9, Sodium 1448.7, Carbohydrate 6.1, Fiber 0.1, Sugar 0.3, Protein 35.9

CREAMY RICE WITH SHRIMP



Creamy Rice With Shrimp image

I got this receipe from my ex boyfriends mother and I just loved it. It is very simple to make once you have all the ingredients and clean and unshell the shrimp. I've cooked it for everyone in my family and they always call again and again for the receipe.

Provided by ChefboiRDee

Categories     One Dish Meal

Time 40m

Yield 3 serving(s)

Number Of Ingredients 11

20 medium shrimp (raw,cleaned, unshelled)
1 (8 ounce) can Campbell's Cream of Chicken Soup
1 bunch green onion
1/2 bell pepper
3 celery ribs
2 tablespoons butter
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 cup water
1 cup rice
2 cups water

Steps:

  • dice green onions, bell pepper, and celery
  • place butter in skillet to melt then sautee diced mixture 1-2 minutes.
  • add shrimp and sautee until color turns pink.
  • in separate skillet combine soup and water and stir until blended creamy (may add more water but do not make thin!).
  • add sauteed mixture and cover on low heat.
  • cook until see low boil (as you would soup).
  • add paprika and cayenne pepper to taste (I usually use 1 teaspoon of each because I like spicy!).
  • place over rice.
  • to make rice.
  • combine rice and water.
  • bring to boil then reduce heat to simmer.
  • cover tightly for about 15 minutes.

Nutrition Facts : Calories 430.1, Fat 13.6, SaturatedFat 6.3, Cholesterol 82.8, Sodium 760.6, Carbohydrate 62.8, Fiber 3.1, Sugar 2.2, Protein 13.6

SHRIMP IN GARLIC CREAM SAUCE OVER RICE



Shrimp in Garlic Cream Sauce over Rice image

This shrimp in garlic cream sauce is one of my favorite recipes.

Provided by Laurie

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
½ cup diced onion
½ cup diced celery
1 clove garlic, minced
1 cup uncooked jasmine rice
1 cup chicken stock
½ cup butter
1 clove garlic, minced
2 pounds small raw shrimp, peeled and deveined
½ cup fresh lemon juice
½ cup sherry
1 tablespoon hot sauce (such as Tabasco®)
1 cup heavy cream
salt and ground black pepper to taste
1 pinch paprika

Steps:

  • Heat olive oil in a pan over medium heat. Saute onion, celery, and garlic until soft, about 5 minutes. Add rice and cook, stirring frequently, until toasted, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Do not lift the lid.
  • Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add shrimp, lemon juice, sherry, and hot sauce. Cook until shrimp turn pink, 2 to 3 minutes. Stir in cream and heat through, but do not bring to a boil. Season with salt and pepper.
  • Spoon the shrimp cream sauce over the rice. Sprinkle with paprika and serve.

Nutrition Facts : Calories 837.1 calories, Carbohydrate 50.6 g, Cholesterol 488.3 mg, Fat 50.6 g, Fiber 1.4 g, Protein 42.5 g, SaturatedFat 29.3 g, Sodium 1078.6 mg, Sugar 2.3 g

SHRIMP IN CREAM SAUCE



Shrimp in Cream Sauce image

Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

2 tablespoons butter, melted
1/3 cup all-purpose flour
1-1/2 cups chicken broth
4 garlic cloves, minced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
2 teaspoons paprika
Salt and pepper to taste
2 pounds large uncooked shrimp, peeled and deveined
Hot cooked noodles or rice

Steps:

  • In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

CHEESY SHRIMP AND RICE



Cheesy Shrimp and Rice image

A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.

Provided by Yoly

Categories     Main Dish Shrimp

Time 35m

Yield 4

Number Of Ingredients 15

1 tablespoon butter
½ pound medium shrimp, peeled and deveined
8 ounces fresh mushrooms, sliced
1 celery, diced
½ green bell pepper, diced
½ medium onion, diced
1 ½ tablespoons all-purpose flour
1 teaspoon chicken bouillon base (such as Better Than Bouillon®)
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or more to taste
¾ cup milk
1 ½ cups cooked rice
1 cup shredded sharp Cheddar cheese
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
  • Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
  • Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg

BIG EASY SHRIMP RICE



Big Easy Shrimp Rice image

This recipe is credited to my dad. He served this every week when I was growing up and it was always a big hit. It works wonderfully on it's own, and makes a delicious side dish for any seafood entree.

Provided by Kandace Armand Pierce

Categories     Seafood     Shellfish     Shrimp

Time 1h25m

Yield 8

Number Of Ingredients 10

½ cup butter
1 cup diced onion
1 cup diced bell pepper
½ cup minced green onion
1 ½ pounds shrimp, peeled and deveined
1 (10.75 ounce) can cream of mushroom soup
1 (10.5 ounce) can condensed French onion soup
1 (10 ounce) can diced tomatoes with green chile peppers
2 cups white rice
1 tablespoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a large saucepan over medium heat; saute onion, bell pepper, and green onion until tender, about 10 minutes. Add shrimp, cream of mushroom soup, French onion soup, and tomatoes with green chile peppers to onion mixture; bring to a boil.
  • Remove saucepan from heat and stir rice and salt into shrimp-soup mixture. Pour rice-shrimp mixture into a baking dish and cover tightly with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove aluminum foil, stir, and bake until bubbling, about 30 more minutes.

Nutrition Facts : Calories 408 calories, Carbohydrate 47.2 g, Cholesterol 161.4 mg, Fat 15.5 g, Fiber 2.1 g, Protein 19.5 g, SaturatedFat 8.3 g, Sodium 1814.2 mg, Sugar 3.5 g

CREAMY SHRIMP & RICE



Creamy Shrimp & Rice image

Try a Creamy Shrimp & Rice dish that's perfect for weeknights and busy weekends. We love the lemony sauce of this delightful Creamy Shrimp & Rice.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 10

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup plus 2 Tbsp. milk, divided
1 tsp. garlic powder
2 tsp. olive oil
1/2 cup each chopped red peppers and onions
1 pkg. (6 oz.) sugar snap peas, halved
1 lb. frozen cooked cleaned (with tails left on) medium shrimp, thawed
1/4 tsp. black pepper
zest from 1 lemon
3 cups hot cooked long-grain white rice

Steps:

  • Mix cream cheese spread, 2 Tbsp. milk and garlic powder until blended.
  • Heat oil in large skillet on medium-high heat. Add red peppers and onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in peas; cook 3 to 4 min. or until heated through, stirring frequently. Add shrimp, black pepper and remaining milk; cook and stir 3 min. or until heated through. Add cream cheese mixture and lemon zest; cook and stir 2 min.
  • Serve over rice.

Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 150 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g

SHRIMP AND RICE CASSEROLE



Shrimp and Rice Casserole image

I've been making this delicious dish for more than 30 years, and it hasn't failed me once. It's fast to fix plus it always pleases family and friends.-Marcia Urschel, Webster, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

12 ounces cooked medium shrimp, peeled and deveined
2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 cup shredded cheddar cheese
4 tablespoons butter, melted, divided
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon white pepper
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1 cup soft bread crumbs

Steps:

  • In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.

Nutrition Facts : Calories 333 calories, Fat 17g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 746mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.

CREAMY PESTO-SHRIMP & RICE



Creamy Pesto-Shrimp & Rice image

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 red pepper, cut into strips, halved
3/4 lb. frozen cooked cleaned medium shrimp, thawed
1 clove garlic, minced
1 Tbsp. fresh lemon juice
4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup CLASSICO Light Creamy Alfredo Pasta Sauce
2 Tbsp. milk
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 cups hot cooked long-grain white rice
1 Tbsp. chopped fresh Italian parsley

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.

Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 215 mg, Sodium 1320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

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