Peppery Shrimp And Rice Recipes

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SPICY SHRIMP WITH RICE



Spicy Shrimp with Rice image

No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. - Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 large onion, finely chopped
1 large green pepper, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh parsley
1 jar (4 ounces) diced pimientos, drained
1 to 2 tablespoons Louisiana-style hot sauce
1/4 teaspoon onion salt
1/4 teaspoon pepper
2 pounds uncooked large shrimp, peeled and deveined
5-2/3 cups hot cooked rice

Steps:

  • In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 273 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 425mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

SALT AND PEPPER SHRIMP AND 3-CUP CHICKEN WITH RICE



Salt and Pepper Shrimp and 3-Cup Chicken with Rice image

A quick shrimp appetizer and easy chicken dish make this the best takeout you never have to order. The chicken is a riff on the 3-cup meal that everyone is trying. There are as many recipes for this as there are cooks that make it -- here's mine.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 29

About 2 teaspoons ground white pepper
2 teaspoons coarse black pepper
OR
1 teaspoon ground white pepper
1 teaspoon coarse black pepper
1 teaspoon ground Sichuan peppercorn
About 1 teaspoon salt
About 2 teaspoons (1/2 palm full) 5-spice powder
6 cloves garlic
1 inch ginger root
1 small head iceberg lettuce
Neutral oil, such as safflower or peanut oil
1 to 1 1/4 pounds (about 20) shrimp, deveined, head-on, unpeeled shrimp (Ask the fishmonger to devein but leave shrimp intact or do it yourself with small sharp knife.)
About 1/3 cup Shaoxing or dry sherry or white wine
1 lime, juiced
3 to 4 scallions, chopped
1 1/2 cups water
Salt
1 cup jasmine rice
2 pounds boneless, skinless chicken thighs
6 to 8 large cloves garlic, 1 bulb
About 2 inches ginger root
About 3 tablespoons sesame oil
1/2 cup Shaoxing Chinese rice wine or dry sherry or white wine
About 2 tablespoons dark soy sauce
About 1 tablespoon light soy sauce
About 1 tablespoon light brown sugar
1 bunch scallions, sliced into 1-inch pieces
2 cups loosely packed Thai basil or 12 basil leaves, torn

Steps:

  • Gather your ingredients.
  • For the shrimp: Combine the peppers, salt and 5-spice powder in a small bowl or ramekin. Crush the garlic with a hard whack of the knife placed flat over the cloves and hitting them with the heel of your hand. Peel away the skins and clean away the hard root ends. Peel and grate or slice or chop the ginger root. Core and quarter the lettuce and reserve half for another use. Shred the remaining lettuce very thinly and line a platter with it.
  • Heat the oil, 2 slow turns of the pan, in a large, shallow nonstick skillet over medium to medium-high heat. Add the garlic and swirl. Add shrimp and cook, tossing the shrimp until pink and opaque or firm, 4 to 5 minutes. Add Shaoxing or alternative and lime juice and swirl to absorb into shrimp, 1 minute. Top with scallions. Slide the shrimp onto the lettuce.
  • For the chicken and rice: Heat the water for rice in a 3-quart saucepot to a boil. Salt water, add rice and reduce heat to simmer. Cook rice covered for 15 minutes, shaking pan occasionally. Turn off heat and fluff with fork.
  • Cut chicken into large bite-size pieces. Pop skins of garlic and halve the cloves. Peel ginger with tip of a teaspoon. Julienne the ginger into thin sticks or very thinly slice it into rounds.
  • Heat a large nonstick skillet over medium to medium-high heat. Add the sesame oil, garlic and ginger; do not let them brown, swirl constantly a minute or 2. Then add the chicken and tuck the garlic and ginger in between. Let the chicken brown 3 to 4 minutes. Turn, add rice wine, dark and light soy sauces, light brown sugar and scallions and reduce heat to simmer. Cover and braise about 12 minutes.
  • Uncover the chicken and raise heat to thicken sauce a bit. Add basil to serve.
  • Serve the chicken from the pan and transfer the rice to a bowl.

LEMON SHRIMP WITH RICE



Lemon Shrimp with Rice image

This delicious and fuss-free recipe requires only 10 minutes of prep and requires only one dish, making cleanup a breeze.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 9

1 cup long-grain white rice
1 cup dry white wine, such as Sauvignon Blanc
1 tablespoon olive oil
3 garlic cloves, sliced
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 pound medium shrimp, peeled and deveined
1 lemon, cut into 8 wedges and seeded
2 tablespoons chopped fresh parsley

Steps:

  • In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.
  • Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.
  • Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered, until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.

Nutrition Facts : Calories 376 g, Fat 6 g, Fiber 1 g, Protein 27 g

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

ONE-POT SPICED SHRIMP AND RICE



One-Pot Spiced Shrimp and Rice image

This easy one-pot shrimp recipe is homey, comforting, and weeknight-friendly, with minimal cleanup. Double the red pepper and olive sauce base for pasta.

Provided by Kendra Vaculin

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
1 cup green olives, smashed, pits removed
2 Tbsp. double-concentrated tomato paste
¼ tsp. crushed red pepper flakes
1 (14-oz.) can whole peeled tomatoes
1 lb. large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
1 cup jasmine rice, rinsed until water runs clear
1 tsp. ground cumin
1 tsp. ground turmeric
2¾ cups low-sodium vegetable broth or water
Chopped parsley (for serving)

Steps:

  • Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
  • While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
  • Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
  • Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
  • Divide shrimp and rice among bowls and top with parsley.

SHRIMP AND RICE SKILLET RECIPE BY TASTY



Shrimp And Rice Skillet Recipe by Tasty image

One skillet shrimp dinner, right this way! The shrimp is steamed in a pot of tender rice that's been cooked with aromatic white wine, garlic, and shallot, then finished with butter, lemon, and parsley.

Provided by Tasty

Categories     Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 lb shrimp, peeled and deveined
1 ½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 large shallot, minced
3 cloves garlic, minced
½ teaspoon red pepper flakes
1 ½ cups white rice, rinsed
½ cup white wine
1 ¾ cups water
2 tablespoons unsalted butter
lemon, juiced
½ cup fresh parsley, finely chopped

Steps:

  • On a cutting board, blot the shrimp dry with paper towels. Season the shrimp all over with ½ teaspoon of salt and the black pepper. Set aside.
  • Add the olive oil to a medium pot over medium-high heat. Once the oil begins to shimmer, add the shallot and cook, stirring often, until starting to soften, 1 minute. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 30 seconds.
  • Add the rice and stir to combine. Add the wine wine and cook, stirring often, until the smell of alcohol has burned off, about 1 minute.
  • Add the water and the remaining teaspoon of salt and bring to a boil. Place the lid on the pot, reduce heat to low, and simmer for 15 minutes.
  • Remove the lid from the pot and stir in the shrimp. Place the lid on the pot and continue cooking until the rice is cooked through and the shrimp are bright pink and opaque, about 3-4 minutes.
  • Add the butter, lemon juice, and parsley, and stir to combine.
  • Enjoy!

Nutrition Facts : Calories 299 calories, Carbohydrate 20 grams, Fat 11 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams

SHRIMP AND RICE STUFFED BELL PEPPERS



Shrimp and Rice Stuffed Bell Peppers image

I had an idea to combine shrimp and rice in bell peppers instead of the usual ground beef, and it came out fantastic!

Provided by Erin Marie M

Categories     < 60 Mins

Time 35m

Yield 1 Pepper, 6 serving(s)

Number Of Ingredients 15

1 lb shrimp
6 bell peppers (any color)
1 tablespoon olive oil
1/2 cup tomato sauce
1 cup parmesan cheese
1/4 cup breadcrumbs
1/2 cup brown rice
1/2 cup white rice
1 tablespoon cayenne pepper
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon white pepper
spices, can be altered to individual taste

Steps:

  • Preheat oven to 375 degrees.
  • Cut tops off peppers and remove the seeds and ribs.
  • Cook brown and white rices. Set aside. While rice is cooking, drizzle olive oil in a pan and sautee shrimp over medium heat.
  • When shrimp are pink, remove shrimp from the pan. Cut shrimp into bite-sized pieces.
  • Combine rices and the spices in pan and let simmer. Add shrimp to pan. Also add tomato sauce. Cook over medium heat.
  • Add bread crumbs and 1/2 the parmesan cheese.
  • Stuff peppers graciously and top with the remaining parmesan cheese.
  • Cook in casserole dish for 15-20 minutes, until the parmesan cheese is melted and bubbling.

RAINBOW PEPPERS AND SHRIMP WITH RICE NOODLES



Rainbow Peppers and Shrimp With Rice Noodles image

You can now find brown rice noodles in many supermarkets and whole foods stores. For a vegetarian version of this dish, try it with tofu instead of shrimp.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 45m

Yield Serves four

Number Of Ingredients 17

7 ounces thin rice stick noodles 1/2 of a 14-ounce package, preferably brown rice noodles
1/2 cup chicken or vegetable broth
1 tablespoon soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons minced ginger
1 tablespoon minced garlic
1 jalapeño, seeded and minced
3/4 pound medium shrimp, shelled and deveined
Salt to taste
2 tablespoons peanut oil or canola oil
1 large red bell pepper, cut in 2-inch julienne
1 large yellow bell pepper, cut in 2-inch julienne
4 scallions, minced
1/2 cup chopped cilantro
2 teaspoons dark sesame oil

Steps:

  • Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes until soft. Drain in a colander. With kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger and the minced jalapeño in another bowl. Have all of your ingredients within reach of your wok or pan.
  • In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two. Add the oil to the sides of the pan and tilt the pan to distribute. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for one minute. Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque. Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender. Add the cilantro and stir-fry for another 30 seconds. Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 803 milligrams, Sugar 3 grams, TransFat 0 grams

CREOLE SHRIMP & RICE



Creole Shrimp & Rice image

Running late for dinner? Here's a light weekday supper recipe with lots of Creole flavor that couldn't be much quicker or easier to prepare! Elsie Epp - Newton, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 celery rib, chopped
1 small onion, chopped
1 small green pepper, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons savory herb with garlic soup mix
1 teaspoon Worcestershire sauce
1 bay leaf
1/8 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
2 cups hot cooked rice

Steps:

  • In a large skillet, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, soup mix, Worcestershire sauce, bay leaf and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Add shrimp; heat through. Discard bay leaf. Serve with rice. Freeze option: Stir in shrimp but do not heat through. Cool mixture; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with rice.

Nutrition Facts : Calories 304 calories, Fat 6g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 622mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

NEW ORLEANS-STYLE SHRIMP AND RICE



New Orleans-Style Shrimp and Rice image

This quick-cooking New Orleans classic is spicy and hearty-and turns any meal into a festive occasion. It's chockful of green bell peppers, whole plum tomatoes, and Cajun seasoning.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 45m

Number Of Ingredients 14

8 tablespoons (1 stick) unsalted butter
1 tablespoon plus 1 teaspoon all-purpose flour
2 green bell peppers, cut lengthwise into 1/4-inch-thick slices
1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
2 celery stalks, cut into 1/2-inch-thick pieces
6 canned whole plum tomatoes (from one 28-ounce can), crushed
1 can (14 1/2 ounces) low-sodium chicken broth
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon coarse salt
1/2 teaspoon hot sauce, such as Tabasco, or to taste
1 pound large shrimp (21 to 30), peeled and deveined
2 cups cooked white rice, for serving

Steps:

  • Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
  • Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
  • Sprinkle shrimp with parsley, and serve over rice.

SHRIMP WITH RED AND YELLOW PEPPERS



Shrimp With Red and Yellow Peppers image

Make and share this Shrimp With Red and Yellow Peppers recipe from Food.com.

Provided by MarraMamba

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 red bell pepper
1 yellow bell pepper
1 medium garlic clove
3 tablespoons extra virgin olive oil
salt
1 lb ripe tomatoes
2 lbs large shrimp
1 sprig fresh oregano
1 tablespoon capers

Steps:

  • Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
  • Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
  • While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
  • While the tomatoes are cooking, peel and devein the shrimp.
  • Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.

SPICY RICE WITH SHRIMP AND PEPPERS



Spicy Rice with Shrimp and Peppers image

Provided by Beatriz Llamas

Categories     Garlic     Onion     Rice     Tomato     Sauté     Low Cal     Shrimp     Hot Pepper     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
2 teaspoons plus 1 tablespoon balsamic vinegar
4 green onions, chopped, divided
1 pound uncooked medium shrimp, peeled, deveined
1 tablespoon fresh lime juice
2 1/2 cups bottled clam juice
1/2 teaspoon annatto powder*
1/4 cup olive oil
1 cup chopped onion
1/2 green bell pepper, seeded, chopped
1 garlic clove, chopped
2 plum tomatoes, seeded, chopped
2 tablespoons chopped fresh cilantro
1/2 to 1 whole Scotch bonnet chile or habanero chile, seeded, chopped
1 cup medium-grain white rice

Steps:

  • Whisk extra-virgin olive oil, 2 teaspoons vinegar, and 2 chopped green onions in small bowl. Season with salt and pepper.
  • Toss shrimp with lime juice in bowl. Let stand 30 minutes. Bring clam juice and annatto powder to boil in small saucepan, stirring to dissolve. Cover and set aside.
  • Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add shrimp with any juices to pan; sprinkle with salt and sauté until just opaque in center, about 3 minutes. Transfer to plate. Add onion, green pepper, and garlic to pan; sauté 2 minutes. Add tomatoes, cilantro, chile, and 1 chopped green onion to pan. Reduce heat to medium and sauté until vegetables are almost tender, about 3 minutes. Add 1 tablespoon vinegar and rice; stir 2 minutes. Add clam juice mixture. Boil rice mixture 1 minute. Reduce heat to low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Season with salt and pepper. Stir in shrimp. Cover and cook until shrimp are heated through, about 1 minute. Transfer to bowl. Sprinkle with 1 chopped green onion. Serve with dressing.
  • *Available in the spice section of some supermarkets, at Latin markets, and from wholespice.com.

SWEET BELL PEPPER RICE



Sweet Bell Pepper Rice image

Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.

Provided by Joey Joan

Categories     Side Dish     Rice Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 13

2 cups water
1 cup long grain rice
1 tablespoon olive oil
1 small sweet onion, finely chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 tiny pinch salt
1 splash dry white wine
1 tablespoon grated Parmesan cheese

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
  • Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.

Nutrition Facts : Calories 238 calories, Carbohydrate 42.4 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 76.9 mg, Sugar 2.2 g

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From thekitchenmagpie.com


THE BEST PEPPER SHRIMP RECIPE - SIMPLY TRINI COOKING
2010-05-21 Heat the oil in the wok over a medium flame. Add the hot pepper and fry for 1 minute. Be careful! Add the shrimp and stir fry for 1 minute. Add about ¼ cup of ketchup, soy sauce and a little water. Then add the onion, chive, sweet pepper and carrots. Add ¼ cup ketchup and ¼ cup water. Stir.
From simplytrinicooking.com


20 EASY SHRIMP RECIPES WITH RICE - MYRECIPES
2020-02-25 This light, bright 15-minute recipe is the answer to your last-minute luncheon prayers. Our Herbed Shrimp-and-Rice Salad might look fancy, but this pretty lunch recipe is so easy. This salad has Mediterranean flavor from basmati ready rice, fresh parsley and dill, homemade lemon vinaigrette, and crumbled feta cheese. 2 of 20.
From myrecipes.com


ONE PAN SHRIMP AND RICE RECIPE - THE MEDITERRANEAN DISH
2020-05-12 Add the water and bring to a boil until the liquid is reduced by about ½. 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 15 to 20 minutes or until the rice is cooked.
From themediterraneandish.com


SALT AND PEPPER SHRIMP AND 3-CUP CHICKEN WITH RICE - FOOD …
Salt and Pepper Shrimp and 3-Cup Chicken with Rice. For a takeout made at home, Rachael Ray throws together a quick Salt and Pepper Shrimp appetizer and …
From foodnetwork.com


10 BEST STUFFED PEPPERS WITH SHRIMP AND RICE RECIPES - YUMMLY
2022-05-22 bell peppers, shrimp, uncle ben, olive oil, white onion, mushrooms and 1 more Rice with Prawns and Cuttlefish Yerbabuena en la Cocina green bell pepper, shrimp, tomato, bay leaf, chicken bouillon and 11 more
From yummly.com


ONE POT LEMON GARLIC SHRIMP AND RICE - BUDGET BYTES
2021-06-26 Juice half of a lemon (you’ll need 2 Tbsp juice) and slice the remaining lemon for garnish. Mince four cloves of garlic and add them to a deep skillet along with 2 Tbsp butter. Sauté the garlic in the butter over medium heat for 1-2 minutes. Add 1.5 cups long grain white rice and continue to sauté for 1-2 minutes more.
From budgetbytes.com


SHRIMP FRIED RICE - DAMN DELICIOUS
2014-04-05 Directions: In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside. Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside.
From damndelicious.net


CHINESE BLACK PEPPER AND SHRIMP FRIED RICE - RECIPE - FINECOOKING
Add the oil, swirl the wok to coat, and then add the red onion, scallions, ginger, garlic, and Stir-fry with a metal or wooden wok spatula until fragrant and light golden, 30 to 60 seconds. Add the shrimp to the wok and stir-fry, until almost cooked through. Add the cabbage and stir-fry until slightly softened, 2 to 3 minutes.
From finecooking.com


SHRIMP AND BELL PEPPER SKILLET RECIPE - RANTS FROM MY CRAZY KITCHEN
2015-10-07 Instructions. Melt the butter in a large skillet over medium high heat. Add the diced bell pepper and parsley, saute stirring often for 5 minutes. Add the shrimp, scallion, and black pepper. Cook, stirring often, for 5 minutes more, or until the shrimp are pink and opaque. Serve hot over cooked rice.
From rantsfrommycrazykitchen.com


RICE WITH SHRIMP | FOOD FROM PORTUGAL
Directions. Place the shrimp in a saucepan with water (at least 1 liter (about 4 cups)) seasoned with salt, an unpeeled small onion and a bunch of coriander. Boil over high heat. When starts boiling, reduce to medium-low heat and cook the shrimp about five minutes. When the shrimp is cooked, drain with a skimmer and let cool slightly.
From foodfromportugal.com


ONE PAN SHRIMP AND RICE {EASY WEEKNIGHT MEAL} - FEELGOODFOODIE
2020-09-03 Heat a large deep pan over medium heat. Add two tablespoons olive oil, onions, peppers and mushrooms and cook until the vegetables soften and the onions become lightly golden, about 5 minutes. Add the garlic and cook until it becomes fragrant, about 1 more minute. Transfer the rinsed rice on top of the vegetables.
From feelgoodfoodie.net


SHRIMP AND RICE WITH HERBS (MEYGOO POLO) - THE DELICIOUS CRESCENT
2019-11-07 Sauté onions, garlic, sliced bell pepper. Add shrimp and sauté. Add all spices, herbs and some salt. Pick out the shrimp and set aside. Layer the rice-quinoa with sautéed vegetables. Sprinkle oil, saffron water, lemon juice and steam it all together. Serve the rice with shrimp arranged on the top.
From thedeliciouscrescent.com


CAJUN SHRIMP AND RICE (ONE POT, 30 MINUTES!) - CARLSBAD CRAVINGS
Remove sausage to a plate using a slotted spoon. Add the shrimp to the drippings and cook until opaque on each side. Step 3: Sauté rice and veggies. Sauté rice, onions and all remaining Cajun seasoning for 3 minutes, then add the bell pepper and celery and sauté 3 additional minutes. Add garlic and sauté 30 seconds.
From carlsbadcravings.com


BEST SHRIMP FRIED RICE RECIPES
This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired. Recipe From allrecipes.com. Provided by MonkeyMama. Categories Main Dish Recipes Rice Fried Rice Recipes. Time 30m
From dewbay.tibet.org


ONE POT SAUSAGE, SHRIMP AND RICE - SWEET SAVORY AND STEPH
2021-07-28 Cook for 15-20 minutes or until the rice is cooked and tender (taste to be sure). Add the shrimp to the pot, stir to combine, and cover again. Cook for another 5 minutes or until the shrimp is opaque and firm. Chop the scallions and toss to combine. Taste for seasoning: add more salt if desired, or more cayenne for heat.
From sweetsavoryandsteph.com


EASY GARLIC BUTTER SHRIMP AND RICE - SIMPLY DELICIOUS
2018-10-10 Instructions. Heat the olive oil in a large, deep sauté pan. Add the onion and garlic and fry until fragrant and translucent. Add the rice, stirring to coat the rice in the oil then add the wine (if using). Allow to simmer for a minute or two then add the tomatoes, stock and peas. Season with salt and pepper.
From simply-delicious-food.com


SPICY SHRIMP AND PEPPERS (30 MINUTE MEAL) - CRAZY FOR CRUST
2020-05-05 Add the onions and peppers and cook until they’re tender but still crisp. Push the peppers to the sides of the pan, add the remaining 2 teaspoons oil and the shrimp. Cook until shrimp is pink and cooked through, just about 3-4 minutes. Stir in the salsa and lime juice and heat through. Serve hot.
From crazyforcrust.com


SHRIMP AND RICE SKILLET | READY SET EAT
Add drained tomatoes, sauce, water and bouillon to skillet; stir to combine. Bring to a boil; cover and reduce heat to medium-low. Simmer 20 minutes or until liquid is absorbed and rice is tender. Return shrimp to skillet; add peas. Heat 3 minutes more or until shrimp and peas are hot.
From readyseteat.com


EASY DIRTY RICE WITH SHRIMP - DELICIOUS MEETS HEALTHY
2016-07-13 Instructions. Cook brown rice according to package directions in water along with 1 bay leaf, 1/4 tsp salt, 1/8 tsp cayenne, 1/8 tsp paprika and 1/8 tsp thyme. When the rice is almost ready, heat oil in a skillet over medium high heat, and cook shrimp until done, about 5 minutes. Set aside. Discard liquid from shrimp in the skillet, and heat ...
From deliciousmeetshealthy.com


SHRIMP, PEAS AND RICE (A FAMILY FAVORITE!) - SKINNYTASTE
2019-03-22 Cook, covered on low heat 20 minutes, until rice is cooked through. Shut off and let stand covered 5 minutes. Meanwhile, in second large skillet, heat 2 teaspoons of the olive oil over medium heat until hot. Season shrimp with salt and pepper and add to hot skillet. Cook about 2-3 minutes, until the shrimp is opaque and cooked through.
From skinnytaste.com


CARIBBEAN PEPPER SHRIMP RECIPE | SIDECHEF
Season the Shrimp (1 lb) with Corn Starch (1 Tbsp) , Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) . Mix to combine. Step 2. Finely dice the Scotch Bonnet Peppers (2) . Step 3. Finely dice the Scallions (3) . Step 4. Heat the Vegetable Oil (as needed) for frying on medium-high. Since the shrimp is coated with the cornstarch they may tend ...
From sidechef.com


VIETNAMESE SUMMER ROLLS WITH DIPPING SAUCES • FOOD FOLKS AND …
2 days ago Vietnamese Summer Rolls are a fresh and healthy appetizer or light lunch made with shrimp, rice paper, noodles, lettuce, bell pepper, carrot, and cucumber. I even include two recipes for dipping sauces! This recipe costs about $14.34 to make four servings. So it costs around $3.58 per serving.
From foodfolksandfun.net


SIMPLE LEMON GARLIC SHRIMP WITH RICE RECIPE - THE SPRUCE EATS
2021-08-25 In a large skillet, heat butter over medium heat until it stops foaming, about 45 seconds. Add the garlic and sauté for 15 to 20 seconds. Add the shrimp and sauté over medium heat, turning frequently until the shrimp just turns pink, or about 5 minutes. Add the lemon juice, as well as the salt and pepper to taste. Stir well.
From thespruceeats.com


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