Best Floribbean Shrimp With Jasmine Rice Recipes

Floribbean Shrimp with Jasmine Rice image

Provided by Sherry Tinnell

Categories Seafood

Time 40m

Number Of Ingredients 10

24 shrimp, peeled and deveined, large
4 dash(es) liquid smoke flavoring
2 Tbsp honey
1 Tbsp lemon pepper
1 Tbsp curry powder
3 Tbsp lime juice
3 dash(es) red pepper flakes, for zing
3 dash(es) cilantro, dried
2 Tbsp garlic butter
1-6oz can(s) pineapple juice, for rice

Steps:

1. Add shrimp, lime juice, liquid smoke, honey, and spices into large bowl. Let shrimp marinate for 10 minutes.
2. Simmer some Jasmine Rice. (I use the 10 minute ready bags) Optional- add 1 (6 oz) can of Pineapple juice to the water that you boil the rice in.
3. Heat medium/large skillet (whichever you prefer) and add garlic butter to coat the pan. Add shrimp and into the skillet and remainder of marinade and simmer for 4-6 minutes or until the shrimp is opaque
4. Serve hot over rice

Thai Red Curry Shrimp with Jasmine Rice image

Provided by Anne Burrell

Time 35m

Yield 4 servings

Number Of Ingredients 16

1 cup jasmine rice
2 cups water
1/2 teaspoon salt
1 pound shrimp, peeled and deveined, shells reserved
Vegetable oil
2 cloves garlic, smashed and finely chopped
1 tablespoon Thai red curry paste
1 (14-ounce) can unsweetened coconut milk
2 kaffir lime leaves
1 tablespoon Thai fish sauce
2 teaspoons brown sugar
1 lime, zested and juiced
4 shiitake mushrooms, julienned
1/2 cup mung bean sprouts, for garnish
1/2 cup fresh pineapple, cut into 1/2-inch dice, for garnish
Cilantro leaves, for garnish

Steps:

For the rice: Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.
For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water.
Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.
Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.
Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts, diced pineapple, and cilantro leaves.

Jasmine Shrimp Fried Rice image

Provided by gailanng

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 tablespoon garlic, minced
3/4 cup green onion, thinly sliced
1 jalapeno, seeded and minced (to taste)
5 cups cooked jasmine rice, cold (can be cooked and refrigerated one day ahead)
2 tablespoons sugar
3 tablespoons soy sauce
2 tablespoons asian fish sauce
2 cups cooked shrimp, peeled, deveined and large chopped (about 12 oz.)
1/2 cup fresh cilantro, chopped
1 cup fresh basil leaf, chopped
1 tablespoon toasted sesame oil

Steps:

Pour olive oil into a wok or large nonstick skillet over medium-high heat. Add garlic, onions and chiles and sauté until wilted, about 3 minutes. Add rice, sugar, soy sauce and fish sauce.
Reduce heat to medium and sauté until ingredients are well coated and hot, 3 to 4 minutes. Add shrimp, cilantro, basil, and sesame oil and sauté until shrimp are hot to touch, about 3 minutes.