Ww Tv Dinner Thai Shrimp Rice Recipes

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THAI SHRIMP AND RICE



Thai Shrimp and Rice image

Raisins and coconut milk add a lovely hint of sweetness to this Thai dish, and freshly grated lime peel and minced gingerroot give it a wonderful aroma and flavor. The meal-in-one features enough shrimp and snow peas to add a fun flair to weeknight menus.-Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 8 servings.

Number Of Ingredients 18

2 cans (14-1/2 ounces each) chicken broth
2 cups uncooked converted rice
1 large carrot, shredded
1 medium onion, chopped
1/2 cup each chopped green and sweet red pepper
1/2 cup water
1/2 cup coconut milk
1/3 cup lime juice
1/4 cup sweetened shredded coconut
1/4 cup each raisins and golden raisins
8 garlic cloves, minced
1 tablespoon grated lime zest
1 tablespoon minced fresh gingerroot
1 teaspoon salt
1 teaspoon each ground coriander and cumin
1/2 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
1/2 cup fresh snow peas, cut into thin strips

Steps:

  • In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime zest and seasonings. Cover and cook on low for 3 hours or until rice is tender. , Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through.

Nutrition Facts : Calories 336 calories, Fat 6g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 845mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 17g protein.

THAI SHRIMP AND FRESH VEGETABLE RICE



Thai Shrimp and Fresh Vegetable Rice image

This combination is really great! We loved it! Too spicy to put on menu or to serve our residents. Found this in BH&G Magazine, October 2007 edition.

Provided by Manami

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb fresh shrimp (medium size) or 1 lb frozen shrimp, peeled & deveined (medium size)
2 tablespoons fresh lime juice (not the bottled stuff, please!)
4 teaspoons low sodium soy sauce (we use low-sodium Tamari)
1 fresh jalapeno pepper, seeded and finely chopped* (less if you choose)
1 teaspoon grated fresh ginger
1 garlic clove, minced
1 tablespoon cooking oil
1 lb asparagus spear, bias-sliced into 1-inch pieces
1 small sweet red pepper, cut into thin bite-size strips
3 cups hot cooked rice
1/4 cup chopped peanuts
chopped fresh flat leaf parsley, for garnish

Steps:

  • Thaw shrimp, if frozen.
  • Rinse shrimp; pat dry.
  • Place shrimp in medium bowl.
  • For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic.
  • Pour over shrimp; toss to coat.
  • Marinate at room temperature for 15 minutes, stirring occasionally.
  • Drain shrimp well, reserving marinade.
  • Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
  • Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
  • Remove from wok; cover and keep warm.
  • Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
  • Add reserved marinade to wok and bring just to boiling.
  • Stir in cooked rice and peanuts.
  • To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
  • Spoon shrimp on top with a sprinkling of parsley.
  • Enjoy!
  • *Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.

Nutrition Facts : Calories 381.7, Fat 9.7, SaturatedFat 1.3, Cholesterol 143.2, Sodium 838.8, Carbohydrate 49.8, Fiber 4, Sugar 3, Protein 24.4

THAI SHRIMP AND RICE



Thai Shrimp and Rice image

Make mealtime memorable with our Thai Shrimp and Rice recipe. Our Thai Shrimp and Rice gets its great flavor from tasty spices like cumin and curry.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 cup drained canned petite diced tomatoes
1/4 cup canned sweetened condensed milk
1/4 cup LEA & PERRINS Worcestershire Sauce
1/4 cup olive oil
2 garlic cloves, minced
1 Tbsp. each chopped fresh cilantro and parsley
2 Tbsp. creamy peanut butter
1 tsp. curry powder
1 tsp. ground cumin
1 tsp. lemon zest
1 lb. uncooked deveined peeled large shrimp
2 cups hot cooked long-grain white rice

Steps:

  • Mix all ingredients except for shrimp and rice until blended. Add half the tomato mixture to shrimp in medium bowl; mix lightly.
  • Refrigerate 30 min. to marinate.
  • Heat grill to medium heat. Drain shrimp; discard marinade. Grill shrimp 3 to 4 min. or until shrimp turn pink, turning occasionally. Serve over rice.

Nutrition Facts : Calories 470, Fat 21 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 190 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

CHEESY SHRIMP AND RICE



Cheesy Shrimp and Rice image

A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.

Provided by Yoly

Categories     Main Dish Shrimp

Time 35m

Yield 4

Number Of Ingredients 15

1 tablespoon butter
½ pound medium shrimp, peeled and deveined
8 ounces fresh mushrooms, sliced
1 celery, diced
½ green bell pepper, diced
½ medium onion, diced
1 ½ tablespoons all-purpose flour
1 teaspoon chicken bouillon base (such as Better Than Bouillon®)
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or more to taste
¾ cup milk
1 ½ cups cooked rice
1 cup shredded sharp Cheddar cheese
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
  • Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
  • Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg

WW-TV DINNER-THAI SHRIMP & RICE



Ww-Tv Dinner-Thai Shrimp & Rice image

Make and share this Ww-Tv Dinner-Thai Shrimp & Rice recipe from Food.com.

Provided by uwgeek

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
0.5 (12 ounce) bag frozen chopped onions
3 cups cooked brown rice
8 ounces unsweetened pineapple chunks
1 average anaheim chili, seeded and finely chopped
1 lb small shrimp, thawed, with tails removed
4 tablespoons fresh cilantro, chopped

Steps:

  • Heat oil in large skillet.
  • Add onions, cook until tender, about 2 minutes.
  • Add rice; cook over medium heat for 2 minutes.
  • Add remaining ingredients; cook until heated through and shrimp are done, about 6 more minutes.
  • Divide evenly into the 6 containers.

Nutrition Facts : Calories 239.7, Fat 4.5, SaturatedFat 0.7, Cholesterol 115.2, Sodium 117.8, Carbohydrate 31.2, Fiber 3, Sugar 4, Protein 18.3

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