Creamy Shrimp Rice Recipes

CREAMY SHRIMP CURRY

Steps:

• For the Naan bread: Whisk the yeast and sugar into the water and allow to stand for a few minutes until foamy.
• Add 2½ cups flour and salt into the bowl of a stand mixer fitted with the dough hook attachment.
• Pour in the yeast mixture, yogurt and oil. Knead on low speed until the dough comes together. If the dough is very sticky add more flour.
• Allow to knead until the dough is soft and smooth. Cover with a damp tea towel and allow to rise for 1 hour.
• Once risen, break off small handfuls of the dough and roll out on a floured surface.
• Heat a large skillet then add the dough. Cover with a lid and allow to cook for 1-2 minutes until the dough is blistered. Carefully flip over and allow to cook for another 1-2 minutes on the other side.
• Remove from the pan and brush with melted butter.
• For the curry: Season the shrimp with salt and garam masala and toss well. Heat a tablespoon of oil in a large, deep frying pan and brown the shrimp on both sides. Remove and set aside.
• To make the sauce, melt the butter in the pan then add the onions. Cook until soft and translucent. Add the garlic, ginger and spices and cook for another 30 seconds.
• Add the stock, sugar, cream and lemon juice. Bring the sauce to a simmer then allow to cook for 7-10 minutes or until the sauce has reduced slightly. I prefer the sauce to be a little looser in consistency but you can thicken the sauce with cornstarch/corn flour if you prefer a thicker sauce.
• Once the sauce is the consistency you like, add the shrimp back in to the sauce and allow to cook for 1-2 minutes. Season to taste.
• Serve the curry with rice and naan bread.

SHRIMP IN CREAM SAUCE

Steps:

• In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

EASY CREAMY GARLIC SHRIMP

Steps:

• Pat the shrimp dry with paper towels then place in a bowl. Season generously with salt and pepper.
• Heat a large pan over high heat then add the butter and shrimp. Cook until they shrimp are opaque and starting to brown. Remove from the pan and set aside.
• In the same pan, add another teaspoon of butter then add the garlic and the cajun seasoning.
• Pour the cream into the pan along with the lemon juice. Bring up to a simmer and cook for 5 minutes until the sauce has reduced and coats the back of a spoon easily.
• Add the shrimp back into the pan then allow to heat through for 1-2 minutes. Scatter over the parsley and serve.

CREAMY SHRIMP & RICE

Steps:

• Mix cream cheese spread, 2 Tbsp. milk and garlic powder until blended.
• Heat oil in large skillet on medium-high heat. Add red peppers and onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in peas; cook 3 to 4 min. or until heated through, stirring frequently. Add shrimp, black pepper and remaining milk; cook and stir 3 min. or until heated through. Add cream cheese mixture and lemon zest; cook and stir 2 min.
• Serve over rice.

CREAMY GARLIC SHRIMP WITH RICE

Steps:

• Heat the oil in a wok over a medium-high heat.
• Add the garlic and saute for 2 minutes, stirring.
• Add the shrimp, and toss to coat, cook for about 3 minutes, or until just pink and firmed up.
• Pour in the wine, and cook for 2 minutes, to reduce a little.
• Add the stock powder and cream, and bring to the boil quickly.
• Reduce the heat, and simmer for about 5 minutes or until reduced and thickened a little.
• Stir through the sliced onion tops, and serve over hot rice in deep bowls, or a steak to make what we call Surf'n'turf..

CREAMY RICE WITH SHRIMP

Steps:

• dice green onions, bell pepper, and celery
• place butter in skillet to melt then sautee diced mixture 1-2 minutes.
• add shrimp and sautee until color turns pink.
• in separate skillet combine soup and water and stir until blended creamy (may add more water but do not make thin!).
• add sauteed mixture and cover on low heat.
• cook until see low boil (as you would soup).
• add paprika and cayenne pepper to taste (I usually use 1 teaspoon of each because I like spicy!).
• place over rice.
• to make rice.
• combine rice and water.
• bring to boil then reduce heat to simmer.
• cover tightly for about 15 minutes.

SHRIMP IN GARLIC CREAM SAUCE OVER RICE

Steps:

• Heat olive oil in a pan over medium heat. Saute onion, celery, and garlic until soft, about 5 minutes. Add rice and cook, stirring frequently, until toasted, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Do not lift the lid.
• Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add shrimp, lemon juice, sherry, and hot sauce. Cook until shrimp turn pink, 2 to 3 minutes. Stir in cream and heat through, but do not bring to a boil. Season with salt and pepper.
• Spoon the shrimp cream sauce over the rice. Sprinkle with paprika and serve.

SHRIMP RISOTTO

Steps:

• Gather the ingredients for the shrimp.
• Heat the olive oil on high heat in a large skillet. Season the shrimp with the salt and pepper.
• Sear the shrimp to golden brown on both sides. Remove the shrimp from the heat.
• Turn the heat to medium-low. Add 2 tablespoons of the butter to the pan and add the minced garlic. Sauté until fragrant, about 1 minute.
• Add the white wine and lemon juice to deglaze the pan. Allow the sauce to reduce by about a third. This will take about 5 minutes.
• Whisk in the remaining butter and the parsley. Set aside the sauce in a small saucepan.
• Wipe out the shrimp pan and gather your ingredients for the risotto. Heat the chicken stock in another small saucepan.
• Heat the olive oil and 2 tablespoons of the butter in the large skillet. Once the butter has melted, add the shallots and garlic. Sauté on medium-low heat until the shallots are translucent, about 2 minutes.
• Add the Arborio rice and toss to coat in the oil and butter. Sauté until the rice is very lightly browned.
• Add a ladleful of the hot stock and stir until the stock is absorbed. Repeat, adding a ladle or two of stock at a time, until the rice is al dente, and you have used most of (or all of) the stock. This will take about 20 minutes. The rice will be creamy.
• Turn off the heat and top with another ladleful of stock, the remaining 2 tablespoons of butter, and the Parmesan cheese. Stir to combine and cover with a lid. Heat the shrimp sauce until simmering. Toss the shrimp into the sauce to warm them back up.
• Ladle the risotto into warm bowls and top with an equal amount of shrimp and sauce. Top with more Parmesan cheese and chopped parsley. Serve immediately with a glass of white wine .

CREAMY GARLIC SHRIMP TOAST

Steps:

• Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
• Trim most of the crusts off of the bread.
• Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
• Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
• Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
• Turn off the heat and stir in parsley. Taste and add salt if needed.
• Divide shrimp and sauce evenly over each piece of toasted bread.