Savory Shrimp Over Wild Rice Recipes

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WILD RICE SHRIMP SAUTE



Wild Rice Shrimp Saute image

The seafood is so good here in Florida, and shrimp is at the top of our list of favorites. Shrimp and wild rice make a delicious combination, and this dish is special enough to serve to company.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

2-1/3 cups water
4 tablespoons butter, divided
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 package (6 ounces) long grain and wild rice mix
1 pound uncooked shrimp, peeled and deveined
2 tablespoons chopped green pepper
2 tablespoons chopped green onions

Steps:

  • In a large saucepan, combine the water, 1 tablespoon butter, lemon juice, Worcestershire sauce, mustard and pepper. Bring to a boil over medium heat. Add rice with seasoning packet; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender and liquid is absorbed. , Meanwhile, in another large skillet, cook the shrimp, green pepper and onions over medium heat in remaining butter. Cook and stir for 7-9 minutes or until shrimp turn pink. Add rice; heat through.

Nutrition Facts : Calories 333 calories, Fat 13g fat (7g saturated fat), Cholesterol 199mg cholesterol, Sodium 886mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.

SAVORY SHRIMP OVER WILD RICE



Savory Shrimp over Wild Rice image

A quick saute of shrimp and spices over wild rice and dinner's ready in Phase 3 of the South Beach Diet.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 9

1 (6 ounce) package wild rice
1 pound shrimp, peeled and de-veined
2 teaspoons paprika
½ teaspoon white pepper
½ teaspoon salt
½ clove garlic, minced
1 tablespoon extra virgin olive oil
1 cup cherry tomatoes, halved
1 sprig Chopped fresh parsley

Steps:

  • Prepare the wild rice according to the package directions. In a large bowl, combine the shrimp, paprika, pepper, salt, and garlic. Mix well and set aside.
  • Heat the oil in a skillet until hot. Add the shrimp and cook on medium heat for 30 seconds. Stir in the cherry tomatoes, and cook for an additional 45 seconds or until the shrimp are opaque, stirring constantly. Remove from the heat, stir in chopped parsley, and serve over 1/4 cup of the wild rice.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 25.5 g, Cholesterol 172.9 mg, Fat 5 g, Fiber 3 g, Protein 23.5 g, SaturatedFat 0.8 g, Sodium 500.1 mg, Sugar 0.9 g

SHRIMP & WILD RICE



Shrimp & Wild Rice image

Fixed this last night and it was wonderful. The shrimp were bite size and went so well with the rest of the ingredients. I would imagine that this would also be good with cooked chicken.

Provided by Nimz_

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

4 cups small shrimp (cooked and peeled)
1 (6 ounce) box uncle ben's long grain and wild rice blend
1 (10 1/2 ounce) can cream of chicken soup
1/2 cup chopped onion
1/3 cup chopped red bell pepper
1 large jalapeno pepper, seeds and membrane removed, cut in half and thinly sliced
3/4 cup butter, divided
1 cup crushed Ritz cracker

Steps:

  • Cook rice as directed.
  • Saute onion, bell pepper and jalapeno pepper in 2 tablespoons butter until slightly tender, about 5 minutes.
  • Mix with the cooked rice.
  • Fold in cooked shrimp.
  • Spread evenly into a greased 8X11 inch baking dish.
  • Cover with crushed Ritz crackers.
  • Drizzle with 4 tablespoons melted butter.
  • Bake until bubbly at 350 degrees, about 30-35 minutes or until top is lightly browned.
  • Serve with salad and garlic bread.

SAVORY RICE WITH SHRIMP AND EGGS



Savory Rice With Shrimp and Eggs image

Make and share this Savory Rice With Shrimp and Eggs recipe from Food.com.

Provided by Lorac

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons oil
1 onion, finely chopped
1/2 lb mushroom, diced
2 -3 small red chili peppers, seeded and finely chopped
1 tablespoon grated fresh ginger
3 garlic cloves, finely chopped
6 ounces cooked shrimp, diced
6 eggs, lightly beaten
6 green onions, chopped
salt and pepper
4 cups cooked basmati rice
2 tablespoons chopped fresh cilantro (coriander)

Steps:

  • Heat oil in a heavy skillet or wok, over medium high heat, stir fry the onion, mushrooms, chili pepper and ginger for 2- 3 minutes or until cooked but not browned.
  • Add garlic and shrimp and toss to combine.
  • Reduce heat, add eggs, green onions, salt and pepper.
  • Gently stir the egg mixture until creamy and almost set.
  • Add the rice and gently stir fry, until the rice is heated through.
  • Sprinkle with coriander and serve.

Nutrition Facts : Calories 492.8, Fat 18.9, SaturatedFat 4, Cholesterol 400.1, Sodium 211.9, Carbohydrate 54.4, Fiber 2.6, Sugar 4.5, Protein 25.6

CHILI SHRIMP OVER BLACK RICE



Chili Shrimp Over Black Rice image

Black rice has a slightly sweet and nutty flavor that is so delicious with heat and spice, so I decided to pair it with some Thai flavors in this dish. L.A. has an incredible Thai Town that I've been exploring for years. I love Thai cuisine for its balance of all the flavor experiences at once: spicy, salty, sweet, savory, sour and bright.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 13

1 cup black rice
4 tomatoes, roughly chopped
2 red bell peppers, seeded and chopped
2 stalks lemongrass, outer layers peeled, cut into 2-inch segments
1 tablespoon grated peeled ginger
2 cloves garlic, minced
1/2 teaspoon ground cumin
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
1/2 teaspoon chili garlic sauce or Sriracha
1/2 pound medium shrimp, peeled and deveined
1/4 cup fresh cilantro, roughly chopped
2 tablespoons fresh basil, chopped

Steps:

  • Cook the black rice as the label directs.
  • Meanwhile, combine the tomatoes, bell peppers, lemongrass, ginger, garlic, cumin, fish sauce, lime juice and chili paste in a small pot over medium-low heat and cook, stirring occasionally, 10 minutes.
  • Add the shrimp to the pot and cook, stirring, until the shrimp are just pink, about 3 minutes. Stir in the cilantro and basil and serve over the black rice. While the lemongrass adds amazing flavor, it's very fibrous so make sure to either remove it before serving or just eat around it.

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