Spicy Shrimp In Tomato Garlic Sauce Over 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.

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 SHRIMP IN TOMATO-GARLIC SAUCE OVER RICE

Steps:

• Place the shrimp in a shallow nonmetallic dish. Toss the shrimp with the lime juice to coat. Heat the oil in a 10-inch skillet over medium heat. Add the garlic and cook until it's tender. Add the tomatoes, picante sauce and chili powder and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Add the shrimp mixture to the skillet. Cook for 5 minutes or until the shrimp turn pink. Serve over the rice.

SPICY SHRIMP AND TOMATO SCAMPI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes; simmer until heated through, about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir in the parsley, then season with salt, pepper, and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.

SPICY SHRIMP WITH RICE

Steps:

• If needed, remove shrimp tails/shells. In skillet, coat bottom with a little olive oil or non-stick spray. Add shrimp (can be cut into smaller, bite-size pieces) and green onion. Let simmer while you are doing this next step.
• Add to your reserve liquid the mustard, lemon juice, parsley flakes, cayenne pepper, garlic and onion powders. Mix well and add to simmering shrimp. Add in your stewed tomatoes and tomatoes and chilis.
• Prepare your rice as directions on box suggest.
• Turn heat to medium and simmer til half of liquid is gone and rice is done. You can adjust spices here to suit your taste. I usually add a little more garlic and salt, but taste and modify as you would like.
• Serve shrimp and sauce over rice.