Shrimp Veracruz With Brown Rice Corn And Olives Recipes

SHRIMP VERACRUZ WITH BROWN RICE, CORN, AND OLIVES

Steps:

• Combine 6 cups water, 2 cups rice, and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium, cover, and cook just until rice is tender, about 30 minutes. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate until cold, stirring occasionally, about 1 hour. Mix in green onions, bell peppers, and olives.
• Boil shrimp in large pot of boiling salted water until cooked through, about 3 minutes. Drain; set aside. Blend salsa, oil, lime juice, cumin, and lime peel in processor until dressing is smooth. Stir half of dressing into rice mixture. (Can be made up to 8 hours ahead. Cover shrimp, rice mixture, and remaining dressing separately and chill.)
• Mix shrimp and remaining dressing into rice mixture. Season salad with salt and pepper. Transfer salad to large platter. Garnish with lime wedges.

SHRIMP VERACRUZ

Steps:

• Mix all the ingredients except prawns.
• Spray a wok or skillet lightly with oil, medium heat.
• Add the vegetable ingredients and stir fry for apprx 7 minutes until heated through.
• Add Prawns on top, cover and cook for apprx 3-4 minutes or until the prawns are pink - Do not over cook the prawns.

SHRIMP AND CORN PILAF

Steps:

• Melt 1 teaspoon butter in heavy medium saucepan over medium heat. Add white parts of green onions; stir 1 minutes. Add rice and stir 1 minute. Add white wine and boil until liquid is almost absorbed, about 1 minute. Add vegetables broth and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 12 minutes.
• Add corn, shrimp, basil, thyme and remaining 1 tablespoon butter to rice. Cover and cook until almost all liquid is absorbed, shrimp are cooked and rice is tender, about 5 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green parts of green onions. Garnish with lemon.

CRISPY RICE WITH SHRIMP, BACON AND CORN

Steps:

• Heat oil in large cast-iron skillet or other heavy skillet over high heat. Season shrimp with salt and pepper. Add to the hot oil in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.
• Turn heat down to medium-low and add the bacon in a single layer. Cook, turning to evenly brown, until crisp, about 10 minutes.
• While the bacon browns, shuck the corn and cut off the kernels. You should end up with about 3 1/2 cups. Thinly slice the scallions and set aside some greens for garnish. Cut the tomatoes in half. (If the bacon is done cooking before you're finished slicing, remove the pan from the heat for a moment.)
• Drain the bacon on paper towels, leaving as much liquid as possible in the skillet. Turn the heat up to medium-high and add the corn, scallions, and a pinch of salt to the skillet. Cook, stirring, until the scallions just wilt, about 1 minute.
• Add the rice and stir until well-mixed and heated through, about 3 minutes. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, as the rice and corn begin to crackle, until you smell a toasty scent and the rice browns, about 5 minutes. You can lift up a section of rice to peek and see if a golden brown crust has developed.
• Remove from the heat and divide the rice mixture among four bowls, scattering the tomatoes, shrimp and accumulated juices on top of each. (Alternatively, serve rice directly from the pan, with tomatoes and shrimp on top.) Season to taste with salt and pepper. Crumble the bacon all over and garnish with the reserved scallions.

SHRIMP & CORN STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

FIRE ROASTED SHRIMP VERACRUZ

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently.
• Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened.

SHRIMP VERACRUZ

Steps:

• Combine shrimp, lime juice, salt, and pepper in a bowl, toss to coat. Don't use your hands if you have a paper cut. You'll see. Let it soak while you're chopping the other stuff, about 15 minutes. Unload the dishwasher if you have extra time, showoff.
• Heat olive oil in a large pan over medium heat. Saute onion and pepper for 3 minutes. Add garlic, then saute until tender.
• Add the jalapeno, broth, tomatoes, spices, and simmer on medium-low for about 10 minutes. Taste it every so often, and adjust seasoning as necessary.
• Dump in the shrimp, juice and all. Mix the cornstarch and water, and add that too. Bring it all to a boil, then reduce heat and simmer until the shrimp are done.
• Stir in cilantro, reserving a few sprigs for garnish.
• Serve over rice.

SHRIMP VERACRUZ

Steps:

• Spray dish with Pam. Cut Velveeta into cubes and partially melt in microwave. Add shrimp, rice, and Ro*Tel to dish and mix.
• In another bowl mix the butter and taco mix and microwave until melted. Add to the shrimp mixture and mix.
• Bake at 350°F for 20 -25 minutes.