Mediterranean Shrimp Rice Recipes

ONE PAN SHRIMP AND RICE RECIPE

Steps:

• Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.
• In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika. Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
• Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
• While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
• Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
• Garnish with fresh parsley and serve!

MEDITERRANEAN SHRIMP

Steps:

• Preheat the oven to 450 degrees F.
• For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.
• For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
• Drizzle the baguette pieces with olive oil.
• Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.
• Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.

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.

MEDITERRANEAN SHRIMP & RICE

Steps:

• If you are using frozen shrimp, be sure to thaw it properly before using in this recipe. For quick thawing, take the shrimp out of its package, put it in a bowl of cold water and place it in your sink. Allow a very small drizzle of cold water from your faucet to run into the bow (it should take no longer than 15 minutes to thaw).
• Rinse and soak the rice. The first thing to do is to rinse the rice well. This helps get rid of excess starch which is what tends to make rice too sticky. Cover the rice with water, stir, and let soak for a few minutes then change the water. Do this 2 or 3 times until the water isn't cloudy anymore. Then add another round of water and continue to soak the rice. This helps it cook quickly and evenly. That's because when you soak the rice, you're kick-starting the water absorption process before the rice hits the pan. White Basmati rice does not need to soak for too long, 20 minutes should do the trick (you can do this while you thaw frozen shrimp). Bonus, when you shorten the rice cooking time, you're also preserving its aromatic flavor.
• In a large, deep pan with a lid, heat 3 tablespoons extra virgin olive oil over medium heat. Add 1 cup each chopped red onion and bell pepper. Add celery, minced garlic, 1 cup peas, and the chopped fresh cilantro (or parsley). Cook for about 3 minutes to give the veggies a chance to soften a bit.
• Add all of the spices (coriander, cumin, pepper, paprika, turmeric, salt). Toss around and cook a couple more minutes so the spices release their flavor.
• Add the drained rice. Toss to combine. Add the water and bring to a boil until the liquid is reduced by about 1/2. Watch the liquid amount, it should not dry out but it should be just covering the top of the rice. At this point, turn the heat to low, cover the pan well with the lid and leave it alone for about 10 minutes.
• Check the rice. Once it's almost done, add the shrimp, mix everything together, cover and continue to cook on low for about 5 minutes.
• Shrimp should be done when pink and opaque. If still gray and somewhat translucent, turn off the heat, keep the pot covered, and let sit for five minutes more.

MEDITERRANEAN RICE SALAD WITH SHRIMP

Steps:

• In a large saucepan, bring 10 cups of water to a boil.
• Stir in 1 tblsp salt.
• Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.
• Drain in a colander, rinse with cold water and drain again.
• Place the rice in a large serving bowl.
• Bring a saucepan of salted water to a boil and stir in 1 tblsp of the lemon juice.
• Add the shrimp and cook until opaque, about 1 ½ minutes.
• Drain the shrimp.
• Transfer to a work surface and chop into small pieces.
• Toss the rice with ¼ cup of th e oil and the remaining 3 tblsps lemon juice.
• Add the shrimp, tomatoes, fennel, scallions, dill and garlic; toss.
• Add up to 1 tblsp more of oil.
• Season with salt and crushed red pepper.
• Let stand for at least 20 minutes before serving.