Dixie Shrimp And Rice Recipes

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ONE PAN SHRIMP AND RICE RECIPE



One Pan Shrimp and Rice Recipe image

You'll love this simple and healthy shrimp and rice recipe, prepared Mediterranean-style with peas, chopped veggies, and a few spices. Add your favorite salad and call it dinner!

Provided by Suzy Karadsheh

Categories     Seafood/Dinner

Time 38m

Number Of Ingredients 15

2 cups Basmati rice, rinsed (see notes)
Extra virgin olive oil
1 red onion, chopped
1 red bell pepper, cored and chopped
2 garlic cloves, minced
1 cup frozen peas, rinsed quickly to separate
½ cup packed chopped fresh parsley, more for later
Kosher salt
1 tsp coriander
3/4 tsp mild chile pepper (I used Aleppo pepper flakes)
½ tsp cumin
½ tsp paprika
¼ tsp ground turmeric
2 1/4 cups water
Scant 1 lb large shrimp, thawed if frozen, peeled and deveined

Steps:

  • Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.
  • In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika. Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
  • Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
  • While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
  • Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
  • Garnish with fresh parsley and serve!

Nutrition Facts : Calories 260 calories, Sugar 5.1 g, Sodium 495.2 mg, Fat 1.4 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 34.4 g, Fiber 3.9 g, Protein 26.8 g, Cholesterol 182.5 mg

ISLAND SHRIMP AND RICE



Island Shrimp and Rice image

This is not the usual shrimp and rice dish. It is simply delicious...

Provided by PRINCIPALCOLE

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 8

Number Of Ingredients 14

8 ounces bacon
3 tablespoons bacon drippings
1 large onion, finely chopped
1 ½ cups uncooked long grain white rice
3 ¼ cups chicken broth, divided
1 (14.5 ounce) can diced tomatoes with juice
2 teaspoons fresh lemon juice
1 ½ teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
2 pounds medium shrimp - peeled and deveined
¼ cup chopped fresh parsley

Steps:

  • Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
  • Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
  • Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 31.9 g, Cholesterol 183.2 mg, Fat 5.2 g, Fiber 1.3 g, Protein 25.2 g, SaturatedFat 1.7 g, Sodium 799.5 mg, Sugar 2.3 g

DIXIE SHRIMP AND RICE



Dixie Shrimp And Rice image

Number Of Ingredients 14

1 cup white rice
1 cup green bell pepper chopped
1/2 cup green onion sliced
2 cloves garlic minced
2 tablespoons vegetable oil
1 (14 1/2-ounce) can stewed tomatoes
1 (4-ounce) can mushrooms sliced, drained
3 teaspoons chicken bouillon
1 teaspoon basil dried basil leaves, crushed
1/2 teaspoon thyme dried, crushed
1/8 teaspoon black pepper
2 tablespoons vermouth
2 teaspoons cornstarch
1 (12-ounce) package frozen shrimp peeled, deveined medium

Steps:

  • Cook rice according to package directions drain and keep warm if necessary.Meanwhile, in a 10-inch skillet over medium heat, sauté green pepper, green onions and garlic in oil for about 7 minutes or until green pepper is crisp-tender.Increase heat to medium-high. Add stewed tomatoes, mushrooms, bouillon granules, basil, thyme and pepper. Break up tomatoes if pieces are large. Bring to a boil and boil for about 5 minutes to blend flavors, stirring if necessary.Meanwhile, in a small bowl, mix vermouth and cornstarch until smooth set aside.Increase heat to high. Add frozen shrimp to skillet. Stir vermouth and cornstarch mixture pour into skillet. Stirring, bring to a full boil and boil for 2 to 3 minutes or until shrimp are opaque and fully cooked. Serve over rice.* Rinse shrimp under cool water to separate if necessary.

Nutrition Facts : Nutritional Facts Serves

CHEESY SHRIMP AND RICE



Cheesy Shrimp and Rice image

A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.

Provided by Yoly

Categories     Main Dish Shrimp

Time 35m

Yield 4

Number Of Ingredients 15

1 tablespoon butter
½ pound medium shrimp, peeled and deveined
8 ounces fresh mushrooms, sliced
1 celery, diced
½ green bell pepper, diced
½ medium onion, diced
1 ½ tablespoons all-purpose flour
1 teaspoon chicken bouillon base (such as Better Than Bouillon®)
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or more to taste
¾ cup milk
1 ½ cups cooked rice
1 cup shredded sharp Cheddar cheese
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
  • Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
  • Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg

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