Spicy Seared Shrimp On Mardi Gras Rice Recipes

SPICY SEARED SHRIMP ON MARDI GRAS RICE

Spicy Seared Shrimp on Mardi Gras Rice image

Categories Rice Sauté Low Fat Mardi Gras Dinner Shrimp Self Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 tbsp canola oil
2 celery stalks, chopped
1 red bell pepper, cored, seeded and chopped
2 cups fat-free, low-sodium chicken broth
1 cup long-grain white rice
1 cup frozen peas
1/2 tsp salt
1 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp dried thyme
1 1/4 lb large shrimp, peeled

Steps:

Heat 1 tbsp oil in a saucepan over medium-high heat. Add celery and pepper and cook 2 or 3 minutes. Add broth, bring to a boil and stir in rice. Cover, lower heat and simmer 20 minutes. Turn off the heat. Stir in peas; cover. Let stand 5 minutes or until peas are heated through. Meanwhile, combine salt, garlic powder, cayenne, and thyme in a bowl, then toss with shrimp. Heat remaining 1 tbsp oil over medium-high heat in a large skillet, add shrimp and cook 4 minutes, turning once. Divide rice among 4 plates. Top with shrimp.

SPICY SHRIMP WITH RICE

Spicy Shrimp with Rice image

No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. - Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 large onion, finely chopped
1 large green pepper, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh parsley
1 jar (4 ounces) diced pimientos, drained
1 to 2 tablespoons Louisiana-style hot sauce
1/4 teaspoon onion salt
1/4 teaspoon pepper
2 pounds uncooked large shrimp, peeled and deveined
5-2/3 cups hot cooked 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.

Nutrition Facts : Calories 273 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 425mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

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