Best Shrimp And Rice Skillet Recipe By Tasty Recipes

SHRIMP SAUSAGE RICE SKILLET

Shrimp Sausage Rice Skillet image

This shrimp sausage rice skillet recipe is easy to make and tastes delicious. Loaded with sausage, shrimp, tender recipe, seasoned perfectly and made in a skillet. Easy, delicious and a favorite shrimp recipe.

Provided by Great Grub, Delicious Treats

Time 1h10m

Number Of Ingredients 17

Ingredients

14 oz pkg andouille sausage
½ lb shrimp, (peeled, deveined)
1 jalapeno, (chopped)
1 bell pepper, (chopped)
4 celery sticks, (chopped)
1 onion (chopped)
4 cloves garlic, (minced)
2 tbsp vegetable oil
15 oz can tomato sauce
1½ cups rice
(2) 14.5 oz cans chicken broth
1 tbsp Slap Ya Mama®
1 tsp pepper
½ tsp sea salt
¼ tsp oregano
¼ tsp basil
½ tsp parsley flakes

Steps:

In a large skillet, over medium high heat, heat oil and add sausage. Cook, stirring occasionally, until slightly brown.
Add jalapenos, onions, celery, and garlic. Cook until onions are translucent and vegetables are tender.
Add chicken broth and rice, bring to a boil, reduce heat to medium.
Cover with lid and let cook until rice begins to soften.
Mix in shrimp and cook until shrimp is pink in color and no longer translucent.
Add tomato sauce and seasonings. Reduce heat, stir, cover, and cook for 15 minutes.

Nutrition Facts : Calories 504 kcal, Carbohydrate 47 g, Protein 23 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 103 mg, Sodium 1683 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 14 g, ServingSize 1 serving

SHRIMP AND RICE SKILLET RECIPE BY TASTY

Shrimp And Rice Skillet Recipe by Tasty image

One skillet shrimp dinner, right this way! The shrimp is steamed in a pot of tender rice that's been cooked with aromatic white wine, garlic, and shallot, then finished with butter, lemon, and parsley.

Provided by Tasty

Categories Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 lb shrimp, peeled and deveined
1 ½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 large shallot, minced
3 cloves garlic, minced
½ teaspoon red pepper flakes
1 ½ cups white rice, rinsed
½ cup white wine
1 ¾ cups water
2 tablespoons unsalted butter
lemon, juiced
½ cup fresh parsley, finely chopped

Steps:

On a cutting board, blot the shrimp dry with paper towels. Season the shrimp all over with ½ teaspoon of salt and the black pepper. Set aside.
Add the olive oil to a medium pot over medium-high heat. Once the oil begins to shimmer, add the shallot and cook, stirring often, until starting to soften, 1 minute. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 30 seconds.
Add the rice and stir to combine. Add the wine wine and cook, stirring often, until the smell of alcohol has burned off, about 1 minute.
Add the water and the remaining teaspoon of salt and bring to a boil. Place the lid on the pot, reduce heat to low, and simmer for 15 minutes.
Remove the lid from the pot and stir in the shrimp. Place the lid on the pot and continue cooking until the rice is cooked through and the shrimp are bright pink and opaque, about 3-4 minutes.
Add the butter, lemon juice, and parsley, and stir to combine.
Enjoy!

Nutrition Facts : Calories 299 calories, Carbohydrate 20 grams, Fat 11 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams

SHRIMP SCAMPI WITH RICE

Shrimp Scampi with Rice image

Lemon, garlic, shallots, butter, fresh herbs, and white wine combine to create a delightful shrimp dish that is full of flavor. Once the prep is done, everything comes together in a snap! Serve it over white rice with fresh, steamed broccoli on the side. If you prefer, you could serve it over a crusty bread to get every drop of the delicious sauce.

Provided by Bibi

Categories Shrimp Scampi

Time 35m

Yield 6

Number Of Ingredients 14

Ingredients

¼ cup extra-virgin olive oil
2 tablespoons unsalted butter
¼ cup minced shallot
2 tablespoons minced garlic, divided
½ cup dry white wine
¼ cup freshly squeezed lemon juice
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
⅛ teaspoon crushed red pepper flakes, or to taste
1 ½ pounds shrimp, shelled and deveined
4 sprigs fresh thyme
3 tablespoons chopped fresh parsley
1 ½ cups cooked white rice
6 sprigs fresh thyme for garnish

Steps:

Combine olive oil and butter in a large, nonstick skillet and melt butter over medium heat. Add shallots and cook until softened, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute.
Pour in white wine and lemon juice. Season with salt, black pepper, and red pepper flakes and mix to combine. Bring to a boil and cook for 4 minutes.
Add shrimp and 4 sprigs thyme, and cook until shrimp just begin to change color, 2 to 3 minutes. Remove shrimp from cooking liquid, place on a plate, and set aside.
Continue boiling the liquid until reduced by half, 3 to 5 minutes.
Return shrimp to the skillet, remove thyme sprigs, and add parsley. Cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 minutes.
Serve shrimp and sauce over hot, fluffy rice. Garnish each plate with fresh thyme sprigs, if desired.

Nutrition Facts : Calories 335.4 calories, Carbohydrate 19.8 g, Cholesterol 182.7 mg, Fat 15.6 g, Fiber 3 g, Protein 25.6 g, SaturatedFat 4.2 g, Sodium 336 mg