Indian Rice With Shrimp Recipes

INDIAN RICE WITH SHRIMP

Steps:

• Follow the directions for Mexican rice, pureeing the cumin, ground coriander, turmeric and red pepper with the tomato mixture in Step 1.
• When liquid has been absorbed in Step 3, submerge the shrimp in the rice, before covering the pot with the towel. Cover and continue as in main recipe. Stir to distribute shrimp. Serve hot, garnishing each serving with fresh coriander.

INDIAN SHRIMP AND LENTILS

Steps:

• Heat 1 tablespoon butter in a large wide pot or Dutch oven over medium-high heat. Add the shallot, garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the shallot softens, about 2 minutes. Add the tomatoes, 1/2 teaspoon garam masala, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the tomatoes are soft, about 2 minutes.
• Stir the lentils into the tomato mixture until coated, then add 3 cups water. Bring to a simmer and cook, stirring occasionally, until the lentils are tender and thick, 12 to 15 minutes.
• Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala and a pinch each of salt and pepper. Let stand 10 minutes. Heat the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes.
• Stir the spinach and coconut cream into the lentils until the spinach wilts; season with salt and pepper. Divide among bowls. Top with the shrimp and any juices; sprinkle with the cilantro.

INDIAN SHRIMP CURRY

Steps:

• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

CURRIED RICE WITH SHRIMP

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
• Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
• Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

SHRIMP RICE PILAF

Steps:

• In a large saucepan, melt butter over medium heat; cook garlic until tender and fragrant but not browned, about 1 minute.
• Add shrimp and mix well; stir in rice.
• Pour in stock and bring to a boil; cover.
• Reduce heat and simmer gently for 20 to 25 minutes or until liquid is absorbed.
• Stir in dill; season with salt and pepper to taste.

BOMBAY RICE WITH SHRIMP

Steps:

• Cook rice according to package directions., Meanwhile, combine the soup, water, curry and salt in a large bowl. Stir in the shrimp, onion, walnuts, coconut, raisins, apple and rice. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 20-25 minutes or until heated through.

GARLIC SHRIMP AND RICE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, cook the shrimp, garlic and salt in butter and oil for 1 minute. Add spinach. Cover and cook until shrimp turn pink and spinach is wilted. Stir in rice.

ISLAND SHRIMP AND RICE

Steps:

• Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
• Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
• Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.