Best Shrimp And Vegetable Bombay With Rice Recipes

BOMBAY RICE WITH SHRIMP

Steps:

• Cook rice according to package directions., Meanwhile, combine the soup, water, curry and salt in a large bowl. Stir in the shrimp, onion, walnuts, coconut, raisins, apple and rice. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 20-25 minutes or until heated through.

SPICY SHRIMP WITH RICE

Steps:

• In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

EASY SHRIMP VEGETABLE STIR FRY

Steps:

• Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
• Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
• Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
• Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

SHRIMP AND VEGETABLE BOMBAY WITH RICE

Steps:

• Combine rice and 1 1/2 cups of the water and bring to a boil. Reduce heat, cover and simmer. Cook a total of 17 minutes or until rice is tender and water has been absorbed.
• Chop whole onion. Grate ginger. Crush garlic.
• Heat nonstick pot until very hot; reduce heat to medium high and add oil. Stir in onion, ginger and garlic and saute until onion begins to brown.
• Wash, seed and cut peppers into 1-inch pieces; add to onion mixture.
• Add cardamom, cloves, cumin, bay leaf, hot pepper flakes and coriander and stir well. Reduce heat to low and add canned tomatoes and 1/2 cup of water; stir well.
• Wash cherry tomatoes and cut in half. Add to pan, cover and simmer about 3 minutes.
• Peel shrimp, add them to pot and cook 2 to 3 minutes, depending on size of shrimp. Season with salt.
• Wash, dry and chop cilantro.
• Serve shrimp and vegetables over rice. Sprinkle cilantro on top.