Shrimp With Spicy Green Rice Recipes

SPICY SHRIMP WITH RICE

Steps:

• In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

SHRIMP WITH SPICY GREEN RICE

Steps:

• Turn a food processor on; drop garlic through feed tube and process until finely chopped. Add 2 tablespoons ginger, chile, basil, cilantro, fish sauce, and sugar; process until finely chopped. Add 1 tablespoon oil and 3 tablespoons water; process to a fine paste. (You should have 2/3 cup.)
• Heat remaining 3 tablespoons oil in a medium saucepan over mediumâ??high until shimmering. Add leek and remaining 1 tablespoon ginger; cook until leek is translucent, 3 to 4 minutes. Stir in rice and broth, along with 1 cup water. Bring to a boil, then reduce heat to mediumâ??low and simmer, covered, until rice is very soft, 17 to 18 minutes.
• Add shrimp; simmer, stirring once or twice, until opaque, 1 to 2 minutes. Stir in peas and herb paste. Remove from heat; season with salt. Serve immediately, with more cilantro and basil and lime wedges.

SPICY SHRIMP AND TOMATOES WITH SCALLION RICE

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan over medium heat; add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 1 1/2 cups water, the rice, 1/2 teaspoon salt and the bay leaf, increase the heat to medium high and bring to a simmer. Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from the heat and set aside.
• Meanwhile, zest the lemon into a large mixing bowl and add the remaining 4 tablespoons butter, the hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
• Sprinkle the shrimp liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the tomatoes and some salt and cook, shaking the skillet frequently, until the tomatoes just start to pop, about 5 minutes. Transfer to the mixing bowl with the butter. Heat the remaining 1 tablespoon olive oil in the skillet. Add the shrimp and cook until the bottoms turn pink, about 1 1/2 minutes; flip and cook until just cooked through, about 1 minute more. Add the shrimp to the tomatoes and toss gently to coat everything with the butter and mush the tomatoes a bit more.
• Fluff the rice and stir in the scallion greens. Divide the rice among 4 dinner plates, top with the shrimp, tomatoes and sauce, scatter the remaining parsley leaves over the top and put a lemon wedge on each plate. Serve immediately, with extra hot sauce.

SPICY CHIPOTLE SHRIMP WITH JALAPENO GREEN RICE

Steps:

• For the rice: Combine the rice and enough cold water to cover by 1 inch; let soak 30 minutes.
• Meanwhile, in a medium saucepan, stir together the chicken broth, cilantro, onion, mustard, oil, jalapeno(s), garlic, 3/4 teaspoon salt and 3/4 cup water; bring to a boil over medium-high heat. Using an immersion blender, blend until finely chopped.
• Drain the rice. Return the broth mixture to a boil and stir in the rice. Cover tightly and simmer over medium-low heat until the rice is tender, about 15 minutes. Remove the pan from the heat and let the rice stand, covered, 5 minutes. Add the lime zest and fluff with a fork.
• For the shrimp: Meanwhile, combine the tomatoes, chipotles, oil, garlic and 1/2 cup water in a blender and puree until smooth; season with about 1 teaspoon salt. Transfer the tomato mixture to a large skillet and cook until heated, about 5 minutes. Add the shrimp and simmer, stirring occasionally, until cooked through, about 4 minutes. Serve with the rice and sprinkle with cilantro.

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA

Steps:

• Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.

SPICY SHRIMP AND RICE

Steps:

• Heat oil in large saucepan on medium heat. Add onions, peppers and garlic; cook and stir 3 to 5 min. or until crisp-tender.
• Stir in broth, rice, ketchup and hot pepper sauce. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 5 min., stirring occasionally.
• Add shrimp and parsley; stir. Cook, uncovered, 4 to 5 min. or until shrimp turn pink, stirring occasionally.

ONE-POT SPICED SHRIMP AND RICE

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
• While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
• Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
• Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
• Divide shrimp and rice among bowls and top with parsley.

CHILE-CRISP SHRIMP AND GREEN BEANS

Steps:

• In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
• Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
• Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.

SPICY RICE WITH SHRIMP AND PEPPERS

Steps:

• Whisk extra-virgin olive oil, 2 teaspoons vinegar, and 2 chopped green onions in small bowl. Season with salt and pepper.
• Toss shrimp with lime juice in bowl. Let stand 30 minutes. Bring clam juice and annatto powder to boil in small saucepan, stirring to dissolve. Cover and set aside.
• Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add shrimp with any juices to pan; sprinkle with salt and sauté until just opaque in center, about 3 minutes. Transfer to plate. Add onion, green pepper, and garlic to pan; sauté 2 minutes. Add tomatoes, cilantro, chile, and 1 chopped green onion to pan. Reduce heat to medium and sauté until vegetables are almost tender, about 3 minutes. Add 1 tablespoon vinegar and rice; stir 2 minutes. Add clam juice mixture. Boil rice mixture 1 minute. Reduce heat to low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Season with salt and pepper. Stir in shrimp. Cover and cook until shrimp are heated through, about 1 minute. Transfer to bowl. Sprinkle with 1 chopped green onion. Serve with dressing.
• *Available in the spice section of some supermarkets, at Latin markets, and from wholespice.com.

NEW ORLEANS-STYLE SHRIMP AND RICE

Steps:

• Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
• Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
• Sprinkle shrimp with parsley, and serve over rice.

SPICY MINCED SHRIMP WITH RICE NOODLES

Steps:

• Soak noodles in a large bowl of lukewarm water. Leave until softened but still firm, about 15 minutes. Drain and rinse well with cold water. Set aside. (Alternately, boil noodles for 2 or 3 minutes, then drain and rinse well with cold water.)
• Meanwhile, peel shrimp and make the seasoned shrimp mixture: With a large knife, cut the shrimp crosswise into rough 1/4- to 1/2-inch slices. In a large bowl, combine shrimp, chopped chiles, dried shrimp (if using), rice vinegar, soy sauce, 2 teaspoons sesame oil, mirin, garlic, ginger, salt and scallions. Mix well to distribute ingredients throughout. Refrigerate for at least 20 minutes (or, preferably, up to 24 hours).
• Put coconut oil in a large wok or wide cast-iron skillet over high heat. When oil looks wavy, add shrimp-sausage mixture, breaking it up with a wooden spoon, until it looks crumbly. Stir-fry until pieces are lightly browned, about 3 or 4 minutes.
• Add noodles to pan and toss briefly, just to heat through. Drizzle with 1 teaspoon sesame oil. Taste and add a little more salt if necessary. Transfer to bowls and garnish with basil leaves, cilantro sprigs, chopped peanuts and lime wedges, if using.

SPICY SHRIMP AND RICE

Steps:

• Heat olive oil in large non-stick skillet. Add all vegetables except garlic and cook until they just begin to become tender.
• Add shrimp, garlic, soy sauce, and a generous amount of Tabasco.
• Cook until shrimp are done. Be sure not to over-cook.
• Season to taste with salt and pepper and serve over rice. Add additional soy and hot sauce if desired.