Crock Pot Rice Vegetable Medley Recipes Recipe For Shrimp

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SHRIMP AND VEGETABLES



Shrimp and Vegetables image

This super-easy supper solution turns to quick-cooking shrimp, frozen mixed vegetables, and prepared stir-fry sauce for time-saving flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 7

2 cups uncooked instant white rice
2 cups water
2 tablespoons light sesame or vegetable oil
1 lb. shelled deveined uncooked medium shrimp (about 30 shrimp), tails removed
1 (1-lb.) pkg. precut stir-fry vegetables
2 tablespoons water
2/3 cup purchased stir-fry sauce

Steps:

  • Cook rice in 2 cups water as directed on package.
  • Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add shrimp; cook and stir 4 to 6 minutes or until shrimp turn pink. Remove shrimp from wok; place on plate and cover to keep warm.
  • Add remaining tablespoon oil to wok. Add vegetables; cook and stir 2 minutes. Add 2 tablespoons water; cover and cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
  • Add stir-fry sauce and return shrimp to wok; cook and stir 1 to 2 minutes or until sauce has thickened. Serve over rice.

Nutrition Facts : Calories 430, Carbohydrate 62 g, Cholesterol 160 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 2940 mg, Sugar 8 g

SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

Steps:

  • Toss vegetables together in a medium bowl.
  • In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
  • Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
  • Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
  • Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

CROCK POT RICE & VEGETABLE MEDLEY



Crock Pot Rice & Vegetable Medley image

From Canadian Living Slow cooker Cookbook Special. This is a recipe I'd like to try soon. It looks so easy to make.

Provided by Dreamer in Ontario

Categories     Rice

Time 4h40m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 large onion, sliced
2 carrots, sliced
1 stalk celery, sliced
3 garlic cloves, minced
4 cups vegetable stock
2 cups parboiled rice
1/2 cup finely chopped sun-dried tomato
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch crumbled saffron threads or 1 pinch ground turmeric
1 1/2 cups frozen peas
1 cup chopped roasted red pepper
1/2 cup finely diced green pepper
2 tablespoons lemon juice
2 tablespoons minced fresh parsley

Steps:

  • Heat oil in a large skillet over medium heat.
  • Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min).
  • Add sauteed veggies to slow cooker.
  • Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.
  • Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.
  • Stir in the peas, peppers and lemon juice using a fork.
  • Cover and cook on high for 15 minutes until hot and peppers are tender.
  • Sprinkle with parsley.

Nutrition Facts : Calories 102.4, Fat 1.7, SaturatedFat 0.3, Sodium 401.7, Carbohydrate 19.5, Fiber 2.4, Sugar 3.7, Protein 3

THAI SHRIMP AND FRESH VEGETABLE RICE



Thai Shrimp and Fresh Vegetable Rice image

This combination is really great! We loved it! Too spicy to put on menu or to serve our residents. Found this in BH&G Magazine, October 2007 edition.

Provided by Manami

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb fresh shrimp (medium size) or 1 lb frozen shrimp, peeled & deveined (medium size)
2 tablespoons fresh lime juice (not the bottled stuff, please!)
4 teaspoons low sodium soy sauce (we use low-sodium Tamari)
1 fresh jalapeno pepper, seeded and finely chopped* (less if you choose)
1 teaspoon grated fresh ginger
1 garlic clove, minced
1 tablespoon cooking oil
1 lb asparagus spear, bias-sliced into 1-inch pieces
1 small sweet red pepper, cut into thin bite-size strips
3 cups hot cooked rice
1/4 cup chopped peanuts
chopped fresh flat leaf parsley, for garnish

Steps:

  • Thaw shrimp, if frozen.
  • Rinse shrimp; pat dry.
  • Place shrimp in medium bowl.
  • For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic.
  • Pour over shrimp; toss to coat.
  • Marinate at room temperature for 15 minutes, stirring occasionally.
  • Drain shrimp well, reserving marinade.
  • Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
  • Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
  • Remove from wok; cover and keep warm.
  • Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
  • Add reserved marinade to wok and bring just to boiling.
  • Stir in cooked rice and peanuts.
  • To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
  • Spoon shrimp on top with a sprinkling of parsley.
  • Enjoy!
  • *Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.

Nutrition Facts : Calories 381.7, Fat 9.7, SaturatedFat 1.3, Cholesterol 143.2, Sodium 838.8, Carbohydrate 49.8, Fiber 4, Sugar 3, Protein 24.4

CROCK POT VEGETABLE MEDLEY



Crock Pot Vegetable Medley image

Make and share this Crock Pot Vegetable Medley recipe from Food.com.

Provided by ontariomamaof7

Categories     Vegan

Time 9m

Yield 6 serving(s)

Number Of Ingredients 4

3 cups potatoes, sliced
3 cups carrots, sliced
1/2 cup onion, chopped
1 3/4 cups fat-free vegetable broth

Steps:

  • Combine potatoes, carrots, and onion in your slow cooker.
  • Pour broth over top.
  • Cover and cook on HIGH for 4-6 hours.
  • Mix well before serving.

Nutrition Facts : Calories 85.9, Fat 0.2, Sodium 42.9, Carbohydrate 19.7, Fiber 3.4, Sugar 3.6, Protein 2.1

CROCKPOT VEGETABLE FRIED RICE



Crockpot Vegetable Fried Rice image

One of my favorite dishes. This recipe took me a few tries to perfect, and I still change it a little every time. It can be altered to your liking.

Provided by Annelise Friedman

Categories     Rice Sides

Time 3h

Number Of Ingredients 10

4 c converted rice, uncooked
2 eggs, beaten
1 small onion, chopped
1 bag(s) frozen peas & carrots
1/4 c soy sauce
garlic powder
salt
pepper
2 tsp worcestershire sauce
3 Tbsp butter

Steps:

  • 1. Pour all ingredients in crock-pot & stir.
  • 2. Cook on low for 2-3 hours or until rice and vegetables are done.

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