Island Shrimp And Rice Recipes

ISLAND SHRIMP & RICE

Steps:

• Stir and cook shrimp and garlic in oil, in large skillet for 4 minutes on medium -high heat.
• Add pineapple chunks and juice; bring to boil.
• Stir in rice and coconut milk; cover remove from heat.
• Let stand 5minutes.
• Fluff with fork.
• Top with toasted coconut.
• **If all liquids are not absorbed, cook an addition 2-5 minutes on low heat**.

ISLAND RICE

Steps:

• Combine all ingredients in a large bowl and toss to combine with a spoon. Serve immediately.

DYNAMITE RICE

Steps:

• Rinse rice and drain. Add rice to a pot and pour in water. Bring to a simmer over high heat, then reduce heat to low. Cover and cook for 20 minutes. Turn off heat and let rest for 10 minutes.
• While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.
• Uncover rice and drizzle over seasoned vinegar mixture. Use a fork to break up and fluff rice. Transfer rice into the prepared baking dish. Sprinkle over toasted sesame seeds, bonito flakes, and nori; use a fork to gently stir into the rice.
• Mix mayonnaise, soy sauce, ½ teaspoon sesame oil, and Sriracha for topping together in a bowl and stir in scallops and shrimp. Spread over rice, and sprinkle cayenne over the top.
• Bake in the center of the preheated oven until the seafood is just cooked through (or 95% cooked through), about 20 minutes. Turn oven to a high broil setting, and brown the top, 1 to 2 minutes. Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.

CARIBBEAN SHRIMP & RICE BOWL

Steps:

• For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.