SHRIMP & RICE SOUP
Keep frozen shrimp in your freezer and a few staples like rice and coconut milk on hand and you can whip up this one-pot dinner any night of the week.
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Add the rice, red pepper, salt, tomatoes, and water to the pot. Bring it to a boil and cook the rice until tender, about 15 minutes. Stir in the coconut milk and bring to a simmer.
- Stir in the shrimp and simmer the soup for about 8 minutes, or until the shrimp are cooked. Stir in the pepper, and lemon juice and serve.
SHRIMP, PEPPER AND RICE SOUP
Ladle out big bowlfuls of this hearty soup for any meal - made with shrimp, rice and bell pepper and is ready in less than an hour!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- In 10-inch skillet, cook rice in butter over medium-high heat, stirring frequently, until rice is golden. Stir in water and seafood seasoning. Heat to boiling; reduce heat. Cover; simmer 30 to 35 minutes or until rice is almost tender and mixture is creamy.
- Meanwhile, in 2-quart saucepan, cook apple juice, onion and garlic over medium-high heat 5 minutes, stirring frequently. Stir in remaining ingredients. Cook about 10 minutes, stirring occasionally, until hot.
- Stir cooked rice into seafood mixture. Cook about 5 minutes, stirring occasionally, until rice is tender.
Nutrition Facts : Calories 430, Carbohydrate 44 g, Cholesterol 345 mg, Fat 1, Fiber 7 g, Protein 43 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 5 g, TransFat 0 g
THAI SHRIMP & RICE SOUP
This gem comes from the Food Network Kitchens. It's simple, very quick to prepare and has the authentic flavors of Thai cooking. I hope you enjoy this simple, flavorful soup! *For the lemongrass stalk: Remove the tough outer layers of the lemongrass stalk (usually 2 or 3 pieces) ; cut off the root end; place your knife flat against the root end and trim stalk; slice the stalk starting at the bottom and moving up until it becomes too tough and woody.*
Provided by LifeIsGood
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- *You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*.
- Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer.
- Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so.
- Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more.
- Pull the saucepan off of the heat and stir in the lemon juice and cilantro.
- Ladle the soup into warm bowls and enjoy!
SHRIMP NOODLE SOUP
For extra flavors, add a splash of sherry to the soup before serving.
Provided by Lindsay Perejma
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.5 g, Cholesterol 91.8 mg, Fat 2.9 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 0.4 g, Sodium 1715.8 mg, Sugar 4.2 g
SHRIMP AND WILD RICE SOUP
An easy to make soup that is loved by everyone that has tried it. I am always asked to bring it to pitch-ins.
Provided by Chef Greger
Categories Brunch
Time 1h25m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In lg. saucepan, combine chicken broth and wild rice. Bring to boil. Reduce heat; cover and simmer for 45 minute or until rice is tender. Stir in potato soup. Add half and half, swiss cheese and green onions (or scallions). Simmer until cheese is melted, stirring frequently. You may add a little more chicked broth if soup is too thick. Add shrimp; heat gently until shrimp are throughly heated, stirring frequently; DO NOT BOIL.
Nutrition Facts : Calories 349.8, Fat 17.4, SaturatedFat 10.3, Cholesterol 161.9, Sodium 1236.9, Carbohydrate 24.3, Fiber 1.3, Sugar 2.7, Protein 24
SHRIMP AND BROWN RICE SOUP
This irresistible soup is inspired by a Southeast Asian dish traditionally made with Thai jasmine rice. The recipe is adapted from one in "Hot Sour Salty Sweet," by Naomi Duguid and Jeffrey Alford.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, soups and stews, appetizer, main course, side dish
Time 1h
Yield Serves six
Number Of Ingredients 14
Steps:
- Mix together the shallot, half the garlic, the pepper, 1 tablespoon of the fish sauce and the shrimp. Set aside.
- Combine the remaining garlic and the lemon grass in a mortar and pestle, and grind to a paste. Alternatively, mince in a mini-chop.
- Combine the water or stock and water, remaining fish sauce and rice in a soup pot, and bring to a boil. Stir in the garlic and lemon grass paste, and reduce the heat. Taste the water and add salt if desired. Cover and simmer 40 minutes until the rice is tender.
- Heat the oil over high heat in a wok or skillet, and add the shrimp mixture. Stir-fry until the shrimp begins to turn pink, about one minute. Add one ladleful of liquid from the soup pot, stir together, then transfer the contents of the wok or pan to the soup. Bring back to a simmer, and simmer five minutes. Taste and adjust seasonings.
- Serve, garnishing each bowl with cilantro, chopped peanuts, bean sprouts and chilies if desired. Have guests squeeze lime into their bowls.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 706 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP RICE CASSEROLE
Not only do casseroles offer meal-in-one convenience, but they're practically guaranteed to satisfy that craving for comfort food we all experience. Served with a salad and wheat rolls, this dish makes a fine dinner.-Marie Roberts, Lake Charles, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute green pepper and onion in butter until tender. Add the shrimp, salt and cayenne; cook and stir for 2-3 minutes or until shrimp turn pink. Add the rice, soup and 1 cup cheese; stir until combined. , Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 643 calories, Fat 42g fat (28g saturated fat), Cholesterol 242mg cholesterol, Sodium 1332mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein.
SHRIMP AND RICE CASSEROLE
I've been making this delicious dish for more than 30 years, and it hasn't failed me once. It's fast to fix plus it always pleases family and friends.-Marcia Urschel, Webster, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.
Nutrition Facts : Calories 333 calories, Fat 17g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 746mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
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