Best Shrimp And Tomato Pilaf Recipes

Easy Shrimp and Tomatoes image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 8

1 tablespoon plus 2 teaspoons olive oil
Coarse salt and ground pepper
1/8 teaspoon red-pepper flakes
3 garlic cloves, thinly sliced
2 tablespoons fresh lemon juice
6 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
2 tablespoons fresh parsley, chopped

Steps:

In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

Nutrition Facts : Calories 256 g, Fat 8 g, Protein 35 g

Shrimp and Tomato Pilaf image

Yield serves 6 to 8

Number Of Ingredients 12

1 1/2 pounds tomatoes
1 large onion, chopped
3 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1/2 chili pepper, finely chopped
2 chicken bouillon cubes
2 cups American long-grain rice
Salt and pepper
2 teaspoons sugar
1 teaspoon cinnamon
1 1/4 pounds peeled cooked large shrimp
2 lemons, cut into quarters, to serve with

Steps:

Peel the tomatoes and liquefy them in the food processor, then measure their volume. It should add up to a little more than 2 1/4 cups.
Fry the onion in the oil till soft and lightly colored. Add the garlic and the chili and stir until the aroma rises.
Add the liquid tomatoes and just enough water to make up 4 1/2 cups with the tomatoes. Stir in the crumbled bouillon cubes and bring to the boil. Add the rice, salt and pepper, sugar, and cinnamon. Stir well and cook, covered, on low heat for 15-20 minutes. The rice should be tender but still a little moist. Fold in the shrimp gently and heat through with the lid on. Serve hot, accompanied by lemon wedges.

Shrimp Rice Pilaf image

Provided by Irmgard

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons unsalted butter
2 garlic cloves, minced
1 lb shrimp, peeled and deveined
1 cup long-grain rice
2 cups chicken stock
3 tablespoons chopped fresh dill
salt and pepper

Steps:

In a large saucepan, melt butter over medium heat; cook garlic until tender and fragrant but not browned, about 1 minute.
Add shrimp and mix well; stir in rice.
Pour in stock and bring to a boil; cover.
Reduce heat and simmer gently for 20 to 25 minutes or until liquid is absorbed.
Stir in dill; season with salt and pepper to taste.

Nutrition Facts : Calories 371.3, Fat 11.5, SaturatedFat 6.1, Cholesterol 169.4, Sodium 817.4, Carbohydrate 42.8, Fiber 0.6, Sugar 2, Protein 22