Cowboy Butter Shrimp Rice Recipes

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GARLIC BUTTER SHRIMP AND RICE



Garlic Butter Shrimp and Rice image

Make and share this Garlic Butter Shrimp and Rice recipe from Food.com.

Provided by Debra D.

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup dry rice (I use Minute Rice)
6 tablespoons butter
3 -4 garlic cloves, minced
3/4 lb large shrimp, peeled & deveined
1/4 cup parmesan cheese, shredded
3 tablespoons skim milk
2 tablespoons chopped fresh parsley
salt & fresh ground pepper, to taste
shredded parmesan cheese (to garnish) (optional)

Steps:

  • Prepare rice according to the directions on the box.
  • In a large skillet, melt butter over medium ­heat.
  • Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.
  • Stir in the shrimp and cook for 1 minute, stirring frequently.
  • Add prepared rice to the skillet and mix until well combined.
  • Add cheese, milk, parsley, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.
  • Remove from heat.
  • Garnish with parmesan cheese.

Nutrition Facts : Calories 424.3, Fat 20.3, SaturatedFat 12.2, Cholesterol 158.9, Sodium 738.7, Carbohydrate 41.2, Fiber 0.8, Sugar 0.1, Protein 18.1

COWBOY BUTTER SHRIMP AND GRITS



Cowboy Butter Shrimp and Grits image

The delectable combo of butter, garlic, lemon and parsley known as cowboy butter makes everything better -- even shrimp and grits.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

1 cup quick-cooking grits
Kosher salt
3 cloves garlic, crushed and peeled
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup chopped fresh Italian parsley, plus more for garnish
1 lemon, zested and cut into wedges
Kosher salt
Hot sauce, for seasoning
2 slices bacon, chopped
1 1/2 pounds large shrimp, peeled and deveined
1 small onion, finely chopped
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 teaspoon Worcestershire sauce

Steps:

  • For the grits: Bring 4 cups water to boil in a medium saucepan. Whisk in the grits and 1 teaspoon salt. Simmer until the grits are thickened, 5 to 7 minutes. Cover and keep warm.
  • For the shrimp: Meanwhile, pulse the garlic in a mini food processor until chopped. Add the butter, parsley and lemon zest and season to taste with salt and hot sauce. Process until smooth, then scrape into a small bowl. Remove 2 tablespoons of the "cowboy butter" to a small microwave-safe bowl and microwave to melt it; set aside.
  • Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to paper towels to drain. Add the shrimp to the skillet and sprinkle with salt. Cook until no longer pink, about 3 minutes, then remove to a plate. Add 3 tablespoons cowboy butter to the skillet. When the butter is melted, add the onion and cook until it begins to soften, about 3 minutes. Sprinkle with the flour and stir until the onion absorbs the flour, about 1 minute. Whisk in the broth, cream and Worcestershire until smooth. Adjust the heat to a simmer over medium-low heat and cook until thickened and the onion is tender, about 5 minutes. Add the cooked shrimp and toss to heat through and coat in the sauce, 1 to 2 minutes. Season with hot sauce and salt to taste and squeeze in juice from 1 lemon wedge.
  • Stir the remaining 3 tablespoons cowboy butter into the hot grits until melted. Spoon the grits into shallow bowls. Top with the shrimp and sauce, then drizzle with the melted cowboy butter. Garnish with the cooked bacon and chopped parsley. Serve with the lemon wedges on the side.

COWBOY BUTTER SHRIMP & RICE RECIPE



Cowboy Butter Shrimp & Rice Recipe image

Provided by MichelleF

Number Of Ingredients 16

Cowboy Butter:
3 cloves garlic, crushed & peeled
1 stick unsalted butter, room temperature
½ cup chopped fresh parsley
1 lemon, zested & cut into wedges
Kosher salt
Tabasco sauce
Shrimp:
3 slices center cut bacon or 2 slices regular bacon, chopped
1½ lbs large shrimp, peeled & deveined
½ cup chopped onion
2 TB flour
1 cup low-sodium chicken broth
½ cup heavy cream or half & half
1 tsp Worcestershire sauce
Cooked white rice

Steps:

  • Pulse the garlic in a mini food processor until chopped. Add the butter, parsley, & lemon zest. Season to taste with salt & Tabasco. Process until smooth, then scrape into a small bowl. Heat a large pan over medium heat. Add the bacon & cook until crisp. Remove with a slotted spoon to a folded paper towel on a saucer. Add the shrimp to the pan & sprinkle with salt. Cook until no longer pink, about 2-3 minutes. Remove to a plate. Add 3 TB cowboy butter to the pan. Once butter is melted, add the onion & cook until it softens. Sprinkle with flour & stir until the onion absorbs the flour, about 1 minute. Whisk in the broth, cream, & Worcestershire sauce until smooth. Reduce heat to medium-low & cook until thickened. Return shrimp to the pan & toss until heated through. Season with Tabasco & salt to taste. Serve over rice with a lemon wedge. Garnish with bacon. Store remaining cowboy butter in the fridge.

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