Shrimp And Rice Skillet Dinner Recipes

CAJUN SHRIMP & RICE SKILLET

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in a large skillet over medium high heat. Add the onion, garlic, and peppers and cook until softened, about 5 to 8 minutes.
• Season with half of the Cajun seasoning and then stir in the rice. Cook for about 1 to 2 minutes, stirring often. Add the chicken stock and bring to a simmer.
• Cover with a lid, place in the oven and cook until the stock has absorbed and the rice is tender, about 18 to 20 minutes. Carefully remove from the oven and remove the lid.
• Place the shrimp on top along with the remaining Cajun seasoning, and replace the lid. Return to the oven and cook for another 5 to 8 minutes or until the shrimp is fully cooked. Remove from the oven, remove lid and gently fold in the lemon juice and parsley. Garnish with sliced scallions and lemon wedges to serve.

SHRIMP AND RICE SKILLET RECIPE BY TASTY

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!

SHRIMP AND RICE SKILLET DINNER

Steps:

• Cook rice according to package directions in chicken broth and enough water to equal 2 1/2 cups liquid.
• Meanwhile, chop bacon and vegetables. Saute in a large skillet with butter.
• Add tomatoes, bay leaf, and parsley. Cover and simmer until vegetables are almost, but not quite, cooked to your liking. Add a few tablespoons water, as needed to keep everything moist.
• Wash shrimp. If they smell "fishy", soak for 5-10 minutes in salty ice-water, then rinse and drain.
• Add shrimp to skillet. Cover and cook on medium heat 3-5 minutes, depending on size of shrimp. Shrimp is done when it is no longer semi-transparent and has taken on a pinkish-orange color. Do not overcook, as this will make the shrimp shrink and become tough.
• Stir in lemon juice and cooked rice. If mixture looks too dry, add a few tablespoons of water. Season to taste with hot sauce and salt.