Best Spicy Shrimp Over Rice Recipes

Sake-Marinated Salmon Served over Shrimp Fried Rice in a Spicy Pineapple Reduction image

Provided by Food Network

Time 1h40m

Yield 1 serving

Number Of Ingredients 18

1 (10-ounce) salmon fillet
1 tablespoon chopped fresh ginger
2 cloves garlic, finely chopped
1 tablespoon finely chopped scallions
Salt and freshly ground black pepper
Medium to dry sake
1 whole ripe pineapple
1 teaspoon unsalted butter
1 tablespoons crushed red pepper, plus 1 tablespoon
Shrimp fried rice, recipe follows
2 tablespoons sesame oil
2 tablespoons chopped ginger
1 clove garlic, finely chopped
12 medium size shrimp
1 large egg, scrambled
1 tablespoon finely chopped scallions
1 cup cooked, cold, dry white rice
Lite soy sauce

Steps:

To marinate the salmon, place the salmon in a deep bowl and add the ginger, garlic, scallions, salt, and pepper. Cover with sake and let stand for 1 hour in the refrigerator.
Split pineapple in 1/2 lengthwise. Cut out the woody central core from one half, then cut out and dice the sweet flesh. Set aside.
To prepare the pineapple reduction: Melt butter in small saute pan until bubbling. Add 1 tablespoon red pepper flakes, pineapple dice, and 2 tablespoons of the sake marinade. Cook down until all liquid has evaporated. Turn on grill to medium, when hot, place the salmon on the grill and cook about 3 minutes per side. Season with salt and pepper.
Put sesame oil in a hot wok or non-stick pan, add ginger, garlic, and shrimp. Be sure to keep moving the ingredients until the shrimp turn color, then add the egg, scallions, rice and soy sauce, to taste. Keep stirring everything until the oil is all absorbed. When finished put the rice in the pineapple and top it with the salmon and a small side of the pineapple reduction.

Spicy Shrimp over Rice image

Provided by Susan Bickta

Categories Seafood

Time 30m

Number Of Ingredients 11

3 Tbsp vegetable oil
1 medium onion, peeled and roughly chopped
1 medium green bell pepper, roughly chopped
3 stalks celery, roughly chopped
1 clove garlic, peeled, smashed and chopped
1 1/2 lb shrimp, cooked, peeled and deveined
1 16 ounce jar chunky salsa
1 8 ounce jar taco sauce
1 14.5 ounce can diced tomatoes with garlic and onions, undrained
1 tsp dried parsely flakes
6-8 servings cooked rice

Steps:

1. Cook onion, green pepper, celery and garlic in oil in a 4-5 quart Dutch oven over medium-high heat. Cook for 5 minutes, stirring often. Vegetables should still be crisp.
2. Add the cooked shrimp, mix well and cook 5 minutes more.
3. Add salsa, taco sauce and diced tomatoes. Mix well. Bring to a simmer and cook for 5-6 minutes or until heated through. Add the parsley flakes and mix well.

Spicy shrimp over rice image

Number Of Ingredients 15

1/2 cup olive oil
2 teaspoons Worceshire sauce
1 teaspoon hot sauce
2 garlic, large minced
3/4 cup chicken broth
1/2 cup dry white wine
4 scallions, thinly sliced
2 pounds Shrimp
1 teaspoon Paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/4 teaspoon oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon thyme

Steps:

In a large bowl mix seasonings, toss with shrimp, let stand for 15 minutes.
In a large skillet, over high heat add 1/4 cup of olive oil. Add shrimp, worcesreshire sauce, pepper sauces and garlic, saute for 2 minutes.
Add other 1,4 cup ofoil, chicken broth and wine. Cook for 2 minutes.
Remove shrimp to a platter
Add scallions to skillet and boil over hight heat for 3 minutes.
Pour over shrimp and serve with rice and french bread