Shrimp And Vegetable Bombay With Rice Recipes

BOMBAY RICE WITH SHRIMP

Steps:

• Cook rice according to package directions., Meanwhile, combine the soup, water, curry and salt in a large bowl. Stir in the shrimp, onion, walnuts, coconut, raisins, apple and rice. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 20-25 minutes or until heated through.

FILIPINO YELLOW RICE WITH SHRIMP AND CHORIZO

Steps:

• Combine the broth and saffron in a small saucepan and bring to a boil over medium-high heat. When the liquid boils, stir it, remove the pan from the heat and allow the saffron to steep while you continue with the recipe.
• Add the peppers, chiles, garlic, onions and cilantro to a food processor and pulse until finely chopped. Reserve 3/4 cup of the sofrito for the rice and refrigerate or freeze the remainder for another use (see Cook's Note).
• Heat 2 tablespoons of the olive oil in a 5-quart saucepan over medium-high heat. Sprinkle the shrimp with the paprika and some salt and pepper. Add the shrimp to the pan and sear for 1 to 2 minutes per side. Transfer to a plate and set aside; reserve the pan.
• Lower the heat to medium low, then add the chorizo and remaining 1 tablespoon olive oil to the pan. Cook, stirring, until the fat rendered from the chorizo turns bright orange, 2 to 3 minutes. Using a slotted spoon, transfer the chorizo to the plate with the shrimp; reserve the pan.
• Add the rice to the pan and toast, stirring, until the rice turns orange from the rendered fat and begins to look opaque and chalky, 4 to 5 minutes. Add the reserved sofrito and cook, stirring, for about 3 minutes. Add the wine, scraping up any bits stuck to the bottom of the pan. Add the capers, brine and 2 teaspoons salt.
• Stir in the saffron-infused chicken broth, then allow the rice to cook, undisturbed, until the surface pokes up slightly and little bubble "dimples" begin to form in the center, 6 to 8 minutes. Stir the rice, then flatten the top to allow the rice to cook evenly. Cover the pan, lower the heat to low and cook for 25 minutes without removing the lid (trust the process).
• Remove from the heat and fluff the rice with a fork. Fold in the reserved shrimp and chorizo and the vinegar. Allow to sit covered for 5 minutes before serving.

SHRIMP AND VEGETABLE BOMBAY WITH RICE

Steps:

• Combine rice and 1 1/2 cups of the water and bring to a boil. Reduce heat, cover and simmer. Cook a total of 17 minutes or until rice is tender and water has been absorbed.
• Chop whole onion. Grate ginger. Crush garlic.
• Heat nonstick pot until very hot; reduce heat to medium high and add oil. Stir in onion, ginger and garlic and saute until onion begins to brown.
• Wash, seed and cut peppers into 1-inch pieces; add to onion mixture.
• Add cardamom, cloves, cumin, bay leaf, hot pepper flakes and coriander and stir well. Reduce heat to low and add canned tomatoes and 1/2 cup of water; stir well.
• Wash cherry tomatoes and cut in half. Add to pan, cover and simmer about 3 minutes.
• Peel shrimp, add them to pot and cook 2 to 3 minutes, depending on size of shrimp. Season with salt.
• Wash, dry and chop cilantro.
• Serve shrimp and vegetables over rice. Sprinkle cilantro on top.

JAPANESE RICE WITH SHRIMP AND VEGETABLES

Steps:

• Mix together the stock, soy sauce, mirin and sesame oil in a small bowl.
• Heat the oil in a large saucepan over a medium hear and cool the spring onion for 1 minute.
• Add the ginger and rice and cook for a minute, stirring to coat the rice with oil.
• Add the stock and sauce mix, red pepper and snow peas, bring to the boil then cover with a lid and reduce the heat to low.
• Simmer gently for 15 minutes without lifting the lid.
• Remove the lid and quickly place the shrimp on top of the rice, then cover and cook for 5 minutes.
• Stir to combine and serve garnished with the reserved spring onion.

EASY SHRIMP VEGETABLE STIR FRY

Steps:

• Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
• Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
• Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
• Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

THAI SHRIMP AND FRESH VEGETABLE RICE

Steps:

• Thaw shrimp, if frozen.
• Rinse shrimp; pat dry.
• Place shrimp in medium bowl.
• For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic.
• Pour over shrimp; toss to coat.
• Marinate at room temperature for 15 minutes, stirring occasionally.
• Drain shrimp well, reserving marinade.
• Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
• Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
• Remove from wok; cover and keep warm.
• Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
• Add reserved marinade to wok and bring just to boiling.
• Stir in cooked rice and peanuts.
• To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
• Spoon shrimp on top with a sprinkling of parsley.
• Enjoy!
• *Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.

SHRIMP AND VEGETABLE FRIED RICE

Steps:

• In a medium saucepan, combine rice, salt, and 2 1/2 cups water; bring to a boil. Cover; simmer over medium-low heat until rice is tender and water has been absorbed, about 30 minutes. Remove from heat. Spread rice in a single layer over a parchment-lined baking sheet. Let sit, uncovered, 3 to 4 hours.
• Bring a medium saucepan of water to a boil. Blanch peas 1 minute. Drain; set aside.
• In a small bowl, combine chicken stock and soy sauce; set aside. Heat a wok or a large, straight-sided skillet over high heat until very hot. Add 1 teaspoon oil; swirl to coat bottom and sides. Add shrimp. Cook until shrimp have cooked through, 2 to 3 minutes. Transfer to covered bowl.
• In the same wok, swirl in remaining teaspoon oil. Add onion and garlic; cook 2 minutes. Add 3 tablespoons stock mixture as well as ginger, mushrooms, celery, carrot, bell pepper, and black pepper; cook, stirring, 3 minutes. Add 1 tablespoon stock mixture, sprouts, and reserved shrimp; cook, stirring, 1 minute. Add reserved rice and remaining chicken stock; cook 2 minutes. Stir in scallions and blanched snap peas; cook 1 minute more. Stir in watercress, and serve.

SHRIMP STIR FRY WITH BOK CHOY, DICED TOMATOES, AND RICE NOODLES

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Keep warm.
• Mix soy sauce, water, rice wine, brown sugar, grated ginger, and cornstarch together in a mixing bowl.
• Heat vegetable oil in a skillet over medium-high heat. Add red pepper flakes and chopped garlic; stir and fry for 1 minute. Add the shrimp and bok choy; saute until shrimp is pink and cooked through, 3 to 4 minutes.
• Stir in tomatoes and soy sauce mixture. Cook until mixture begins to thicken, 2 to 3 minutes.
• Place cooked noodles in a warmed serving bowl. Pour shrimp mixture over the noodles. Sprinkle with sliced green onions.