Shrimp And Salmon With Garlic Rice Recipes

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SALMON AND SHRIMP WITH GARLIC RICE



Salmon and Shrimp with Garlic Rice image

Sometimes I think that everyone in Alaska catches salmon. I've cooked in so many ways. This impressive dish pairs salmon and shrimp with a mild sauce.-Darlene Sullivan, Wasilla, Alaska

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

5 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1-1/2 cups shredded cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon dill weed
Dash cayenne pepper
1/2 pound medium uncooked shrimp, peeled and deveined
1-1/2 pounds salmon fillets
3 garlic cloves, minced
1 cup uncooked long grain rice
2 cups chicken broth

Steps:

  • In a large saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1 cup cheese, salt, mustard, dill and cayenne; stir until cheese is melted. Remove from the heat; stir in shrimp., Pat salmon dry; place in a greased 13x9-in. baking dish. Pour shrimp mixture over salmon. Top with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink., Meanwhile, in a saucepan, saute garlic in remaining butter until tender. Add rice; cook and stir for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice is tender. Serve with the salmon and shrimp mixture.

Nutrition Facts : Calories 699 calories, Fat 42g fat (22g saturated fat), Cholesterol 228mg cholesterol, Sodium 1241mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 44g protein.

GARLIC SHRIMP AND RICE



Garlic Shrimp and Rice image

My son's favorite food is shrimp, so I'm always looking for quick and simple ways to make it. In this recipe, sometimes I use garlic salt instead of minced garlic cloves and salt. -Julie Trani, Chesapeake, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 cup instant brown rice
1 pound uncooked medium shrimp, peeled and deveined
2 garlic cloves, minced
3/4 teaspoon salt
3 tablespoons reduced-fat butter
2 tablespoons olive oil
1 package (6 ounces) fresh baby spinach

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.

Nutrition Facts : Calories 290 calories, Fat 14g fat (4g saturated fat), Cholesterol 149mg cholesterol, Sodium 687mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

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

GARLIC BUTTER SHRIMP AND RICE



Garlic Butter Shrimp and Rice image

Make and share this Garlic Butter Shrimp and Rice recipe from Food.com.

Provided by Debra D.

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup dry rice (I use Minute Rice)
6 tablespoons butter
3 -4 garlic cloves, minced
3/4 lb large shrimp, peeled & deveined
1/4 cup parmesan cheese, shredded
3 tablespoons skim milk
2 tablespoons chopped fresh parsley
salt & fresh ground pepper, to taste
shredded parmesan cheese (to garnish) (optional)

Steps:

  • Prepare rice according to the directions on the box.
  • In a large skillet, melt butter over medium ­heat.
  • Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.
  • Stir in the shrimp and cook for 1 minute, stirring frequently.
  • Add prepared rice to the skillet and mix until well combined.
  • Add cheese, milk, parsley, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.
  • Remove from heat.
  • Garnish with parmesan cheese.

Nutrition Facts : Calories 424.3, Fat 20.3, SaturatedFat 12.2, Cholesterol 158.9, Sodium 738.7, Carbohydrate 41.2, Fiber 0.8, Sugar 0.1, Protein 18.1

SHRIMP IN GARLIC CREAM SAUCE OVER RICE



Shrimp in Garlic Cream Sauce over Rice image

This shrimp in garlic cream sauce is one of my favorite recipes.

Provided by Laurie

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
½ cup diced onion
½ cup diced celery
1 clove garlic, minced
1 cup uncooked jasmine rice
1 cup chicken stock
½ cup butter
1 clove garlic, minced
2 pounds small raw shrimp, peeled and deveined
½ cup fresh lemon juice
½ cup sherry
1 tablespoon hot sauce (such as Tabasco®)
1 cup heavy cream
salt and ground black pepper to taste
1 pinch paprika

Steps:

  • Heat olive oil in a pan over medium heat. Saute onion, celery, and garlic until soft, about 5 minutes. Add rice and cook, stirring frequently, until toasted, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Do not lift the lid.
  • Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add shrimp, lemon juice, sherry, and hot sauce. Cook until shrimp turn pink, 2 to 3 minutes. Stir in cream and heat through, but do not bring to a boil. Season with salt and pepper.
  • Spoon the shrimp cream sauce over the rice. Sprinkle with paprika and serve.

Nutrition Facts : Calories 837.1 calories, Carbohydrate 50.6 g, Cholesterol 488.3 mg, Fat 50.6 g, Fiber 1.4 g, Protein 42.5 g, SaturatedFat 29.3 g, Sodium 1078.6 mg, Sugar 2.3 g

SALMON AND GARLIC RICE



Salmon and Garlic Rice image

Tip: To check for done-ness, stick a toothpick into the thickest part of the fish. If it goes in easily, the fish is cooked. Put onto serving plates and cover to keep warm.

Provided by umeko

Categories     Brown Rice

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

4 salmon fillets, cleaned and skin discarded (about 100 g each)
300 g French beans
2 tablespoons margarine
5 tablespoons garlic, chopped
3 cups brown rice, cooked
1 teaspoon sea salt

Steps:

  • Rub in 1/4 of salt onto each piece of salmon. Leave aside in the fridge.
  • Remove the ends of the French beans and cut them into 4 cm lengths. Bring a small saucepan of water to the boil. Blanch the beans by dipping them into the hot boiling water for 1 minute. Drain and set aside.
  • Heat 2 tbsps margarine in a non-stick flat pan over a medium fire. When hot, fry the salmon for about 15 seconds on each side.
  • Stir-fry garlic for about 30 seconds or until pale gold. Spoon three-quarters of the garlic over the pieces of fish.
  • Add the rice to the pan with remaining garlic. Season and stir the mixture well.
  • Divide the rice into four portions. Do the same for the beans. Serve this dish at once.

Nutrition Facts : Calories 1205.8, Fat 22.3, SaturatedFat 3.8, Cholesterol 165.4, Sodium 885.9, Carbohydrate 158.8, Fiber 24, Sugar 1.3, Protein 89.3

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