ONE PAN SHRIMP AND RICE RECIPE
You'll love this simple and healthy shrimp and rice recipe, prepared Mediterranean-style with peas, chopped veggies, and a few spices. Add your favorite salad and call it dinner!
Provided by Suzy Karadsheh
Categories Seafood/Dinner
Time 38m
Number Of Ingredients 15
Steps:
- Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.
- In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika. Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
- Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
- While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
- Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
- Garnish with fresh parsley and serve!
Nutrition Facts : Calories 260 calories, Sugar 5.1 g, Sodium 495.2 mg, Fat 1.4 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 34.4 g, Fiber 3.9 g, Protein 26.8 g, Cholesterol 182.5 mg
SHRIMP AND RICE SALAD WITH PEAS AND CELERY RECIPE
Steps:
- Cook the rice following the package directions. Remove from the heat and cool completely.
- Peel the shrimp. Make a shallow cut down the back of a shrimp with a small, sharp knife. Remove the dark vein; rinse well. Repeat with the remaining shrimp.
- Bring a saucepan of water to a boil; add the shrimp and lower the heat to low. Simmer for about 3 minutes, or until the shrimp are opaque and pink. The time depends on the size of the shrimp. Let the shrimp cool and chop them coarsely.
- In a serving bowl, combine the shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed.
- Add the cooled rice to the shrimp mixture; add mayonnaise and dill pickle juice and gently mix.
- Taste and adjust seasonings. You Might Also Like Simple Shrimp Salad
Nutrition Facts : Calories 678 kcal, Carbohydrate 33 g, Cholesterol 283 mg, Fiber 1 g, Protein 39 g, SaturatedFat 7 g, Sodium 2286 mg, Sugar 2 g, Fat 43 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
GRILLED SHRIMP AND WILD RICE SALAD
With a snappy lime-and-honey dressing, this grilled shrimp salad gets a time-saving boost from frozen prepared rice and green beans.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 2
Number Of Ingredients 13
Steps:
- Cook rice as directed on package. In medium bowl, combine cooked rice, mushrooms, onions and carrot; mix well. Cover; refrigerate 1 hour or until cool.
- In small bowl, combine 1/4 cup oil, lime peel, lime juice, vinegar, honey and mustard; mix well. Pour lime mixture over rice mixture; toss gently to coat. Return to refrigerator.
- Heat gas or charcoal grill. In medium bowl, combine shrimp and 1 tablespoon oil; toss to coat. Let stand at room temperature for 10 minutes to marinate.
- When grill is heated, place shrimp in grill basket (grill "wok"). Place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until shrimp turn pink, stirring occasionally.
- Divide lettuce evenly onto individual serving plates. Gently stir rice mixture; spoon evenly onto lettuce. Top each with shrimp.
Nutrition Facts : Calories 560, Carbohydrate 37 g, Cholesterol 120 mg, Fat 7 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 9 g
GRILLED SHRIMP AND NOODLE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
- Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.
- Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.
- Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.
SHRIMP RICE SALAD
This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.
Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
SHRIMP & WILD RICE
Fixed this last night and it was wonderful. The shrimp were bite size and went so well with the rest of the ingredients. I would imagine that this would also be good with cooked chicken.
Provided by Nimz_
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice as directed.
- Saute onion, bell pepper and jalapeno pepper in 2 tablespoons butter until slightly tender, about 5 minutes.
- Mix with the cooked rice.
- Fold in cooked shrimp.
- Spread evenly into a greased 8X11 inch baking dish.
- Cover with crushed Ritz crackers.
- Drizzle with 4 tablespoons melted butter.
- Bake until bubbly at 350 degrees, about 30-35 minutes or until top is lightly browned.
- Serve with salad and garlic bread.
GRILLED PEACH, RICE & ARUGULA SALAD
This hearty salad was created when I needed to clear out some leftovers from the fridge-and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. -Lauren Wyler, Dripping Springs, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk together first 6 ingredients., Prepare rice according to package directions; cool slightly. Place peaches on a lightly oiled grill rack over medium heat. Grill, covered, until lightly browned, 6-8 minutes, turning occasionally., To serve, add bacon and 1/4 cup dressing to rice. Line a platter with arugula; top with rice mixture and peaches. Drizzle with remaining dressing; top with cheese.
Nutrition Facts : Calories 218 calories, Fat 11g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 530mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
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