Best Garlic Shrimp And Rice Recipes

SALMON AND SHRIMP WITH GARLIC RICE

Steps:

• In a large saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1 cup cheese, salt, mustard, dill and cayenne; stir until cheese is melted. Remove from the heat; stir in shrimp., Pat salmon dry; place in a greased 13x9-in. baking dish. Pour shrimp mixture over salmon. Top with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink., Meanwhile, in a saucepan, saute garlic in remaining butter until tender. Add rice; cook and stir for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice is tender. Serve with the salmon and shrimp mixture.

GARLIC SHRIMP AND RICE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, cook the shrimp, garlic and salt in butter and oil for 1 minute. Add spinach. Cover and cook until shrimp turn pink and spinach is wilted. Stir in rice.

ANA'S GRILLED GARLIC SHRIMP OVER COCONUT RICE WITH MANGO CUCUMBER SALAD AND GUAVA DRESSING

Steps:

• Coconut Rice:
• Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
• Marinated Garlic Shrimp:
• Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
• Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
• Mango Cucumber Salad with Guava Dressing:
• In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

LEMON GARLIC SHRIMP WITH ROASTED BRUSSELS SPROUTS AND BROWN RICE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Arrange shrimp in a single layer in the baking dish. Whisk lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile powder together; pour over shrimp.
• Roast in the preheated oven until shrimp turn pink, 8 to 10 minutes. Sprinkle parsley over shrimp. Reduce oven temperature to 400 degrees F (200 degrees C).
• Toss Brussels sprouts with onion and olive oil. Season with salt and pepper. Spread evenly on a baking sheet.
• Roast Brussels sprouts and onion until starting to brown, about 20 minutes.
• Meanwhile, bring water to a boil in a saucepan. Add brown rice and simmer until water is absorbed, about 5 minutes.
• Divide rice among 4 bowls. Top with shrimp and Brussels sprouts-onion mixture.

CUBAN VIA MIAMI FEAST: MASHED PLANTAINS WITH OH, BABY! GARLIC-TOMATO SHRIMP ON TOP, GRILLED FLANK STEAK WITH LIME AND ONIONS, QUICK RICE WITH BLACK BEANS

Steps:

• Heat a medium pot over medium heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and half of the finely chopped onion. Saute 3 minutes, then season with 2 teaspoons cumin, eyeball the measurement in the palm of your hand, and the thyme leaves. Pour in 2 1/2 cups of chicken stock and raise heat to bring to a boil. Add rice and lower heat to simmer when boil resumes. Cover pot tightly. After 12 minutes, stir in black beans and replace cover. Cook another 6 to 7 minutes. Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve. While rice cooks, make plantains with shrimp and the meat.
• Preheat a grill pan over high heat. The meat can also be prepared in a hot, large cast iron or nonstick skillet if you do not have a grill pan.
• Place flank steak in a shallow dish and drizzle with extra-virgin olive oil to coat ¿ about 2 tablespoons. Mix grill seasoning with 1 tablespoon cumin, eyeball the measurement in your palm. Add the zest of 1 lime to the grill seasoning and cumin. Rub the mixture over the steak evenly. Wash up and cut lime into wedges and reserve. Place the steak on hot grill or in hot pan and cook 4 to 5 minutes, turn and cook 3 minutes longer. Remove from heat and let juices redistribute 5 minutes.
• Slit the skins of the plantains from end to end to vent them for microwave cooking. Wrap them each in wax paper, twisting up paper at ends. Microwave the plantains 4 to 5 minutes together or 90 seconds each individually on high.
• While plantains and steak cook, place a medium nonstick skillet on the heat over a high flame. Add 2 tablespoons extra-virgin olive oil and the sliced onions. Sear the onions up and heat through, but leave a bite to them. Place on a platter and cover with foil to reserve heat. Return pan to stove and reduce heat to between medium high and medium. Add 2 tablespoons extra, 2 turns of the pan, and the remaining finely chopped onion, the bell pepper, garlic and shrimp. Season with salt and pepper and add the zest of 1 lemon. Cook until shrimp are firm and peppers begin to soften, 4 minutes or so. Add the juice of 1/2 lemon, the tomato sauce and parsley. Turn off heat.
• Peel and mash the steaming hot plantains with remaining 1/2 cup chicken stock and a drizzle of extra-virgin olive oil. Season the plantains with salt and pile on platter or dinner plates then top with garlicky shrimp and tomatoes. Very thinly slice the cooked steak on an angle, working against the grain. Squeeze lime juice over the meat and arrange over the cooked sliced onions on serving platter. Fluff up rice and black beans a bit, transfer them to a bowl and pass at table.

MASHED PLANTAINS WITH OH, BABY! GARLIC-TOMATO SHRIMP ON TOP, GRILLED FLANK STEAK WITH LIME AND ONIONS, AND QUICK RICE WITH BLACK BEANS

Steps:

• Heat a medium pot over medium heat. Add 1 tablespoon of the EVOO (once around the pan), and half of the finely chopped onions. Saute for 3 minutes, then season with 2 teaspoons of the cumin and the thyme leaves. Pour in 2 1/2 cups of the chicken stock and raise the heat to bring to a boil. Add the rice and lower the heat to a simmer when a boil resumes. Cover the pot tightly. After 12 minutes, stir in the black beans and replace the cover. Cook for another 6 to 7 minutes. Turn off the heat, season the rice and beans with salt, and stir to combine, then let stand until ready to serve. While the rice cooks, make the plantains with shrimp and the meat.
• Preheat a grill pan over high heat. The meat can also be prepared in a hot large cast-iron or nonstick skillet if you do not have a grill pan.
• Place the flank steak in a shallow dish and drizzle with EVOO to coat-about 2 tablespoons. Mix the grill seasoning with the tablespoon of cumin (eyeball the measurement in your palm). Add the lime zest to the grill seasoning and cumin. Rub the mixture over the steak evenly. Place the steak on the hot grill or in the hot pan and cook for 4 to 5 minutes, then turn and cook for 3 minutes longer. Remove from the heat and let the juices redistribute for 5 minutes.
• Slit the skins of the plantains from end to end to vent them for microwave cooking. Wrap each in wax paper, twisting the paper at the ends. Microwave the plantains for 4 to 5 minutes together or 90 seconds individually on High.
• While the plantains and steak cook, place a medium nonstick skillet on the heat over a high flame. Add 2 tablespoons of the EVOO and the sliced onions. Sear the onions and heat through, but leave a bite to them. Place on a serving platter and cover with foil to keep them warm. Return the pan to the stove and reduce the heat to between medium high and medium. Add 2 tablespoons of the EVOO and the remaining finely chopped onions, the bell peppers, garlic, and shrimp.
• Season with salt and pepper and add the lemon zest. Cook until the shrimp are firm and the peppers begin to soften, 4 minutes or so. Add half of the lemon juice, the tomato sauce, and parsley. Turn off the heat. Adjust the seasoning with salt, pepper, and lemon juice.
• Peel and mash the steaming hot plantains with the remaining 1/2 cup chicken stock and a drizzle of EVOO. Season the plantains with salt and pile on a platter or dinner plates, then top with garlicky shrimp and tomatoes. Very thinly slice the cooked steak on an angle, working against the grain. Squeeze lime juice over the meat and arrange over the reserved cooked sliced onions on the serving platter. Fluff up the rice and black beans a bit, transfer them to a bowl, and pass at the table.
• Plantains look like green bananas and are available in the produce department.

GARLIC BUTTER SHRIMP AND RICE

Steps:

• Prepare rice according to the directions on the box.
• In a large skillet, melt butter over medium ­heat.
• Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.
• Stir in the shrimp and cook for 1 minute, stirring frequently.
• Add prepared rice to the skillet and mix until well combined.
• Add cheese, milk, parsley, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.
• Remove from heat.
• Garnish with parmesan cheese.

SPANISH-STYLE GARLIC SHRIMP AND RICE

Steps:

• Start by making the rice. Place a medium pot over medium-high heat. Add the 2 tablespoons of EVOO and the onions. Cook for 2 to 3 minutes, then add the rice and lightly toast, 2 to 3 minutes. Add the chicken stock and cover the rice with a lid to bring the stock to a rapid boil. When the stock comes to a boil, reduce the heat to a simmer and cook, covered, stirring occasionally, for 17 minutes, or until tender.
• Proceed as for the master recipe, #147, cooking the seasoned shrimp in the 1/4 cup EVOO with the garlic, tomatoes, scallions, and parsley. Add the sherry when you would add the vermouth. Stir in the olives and remove from the heat.
• Serve the shrimp over the rice.

SHRIMP AND SALMON WITH GARLIC RICE

Steps:

• In large saucepan melt 2 tbsp butter. stir in flour until smooth, gradually add cream. bring to a boil; cook and stir for 2 minutes or until thickened.
• Add 1 cup cheese, salt, mustard, dill, sage and cayenne. Stir until cheese is melted. Remove from heat and stir in shrimp.
• pat salmon dry with paper towels. place in a greased 13x9 baking dish. Pour shrimp mixture over salmon and top with remaining cheese.
• bake uncovered at 400 degrees for 25-30 minutes or until fish flakes easily and shrimp turns pink.
• meanwhile, in a saucepan, saute garlic in remaining butter until tender. Add rice, cook and stir for 2 minutes. Stir in broth and bring to boil. Reduce heat and cook, covered, for 15 minutes or until rice is tender.
• serve rice with salmon and shrimp mixture.