Savory Rice With Shrimp And Eggs Recipes
SHRIMP AND ZUCCHINI RICE BOWL
Silky-soft green onions enliven whole-grain rice that serves as the base of a satisfying bowl of garlicky sauteed shrimp and zucchini with herbed lemon-Dijon sauce.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-low heat. Add green onions and 1/8 teaspoon salt. Cover and cook until green onions are tender, stirring occasionally, about 3 minutes; add a tablespoon of water during cooking if green onions start to brown. Add rice to skillet; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. Divide rice mixture evenly among 4 bowls.
- Increase heat to medium-high and add remaining 1 tablespoon oil to skillet. Add zucchini and remaining 1/8 teaspoon salt; saute 3 minutes or until zucchini starts to soften. Add garlic and shrimp; cook 4 minutes or until shrimp are done. Divide mixture evenly among bowls.
- Add chicken stock, lemon juice, and mustard to skillet, scraping pan to loosen browned bits; cook 3 minutes or until sauce slightly thickens. Remove from heat, and stir in butter and tarragon. Drizzle sauce evenly over bowls. Sprinkle with goat cheese. Garnish with additional tarragon, if desired.
SCRAMBLED EGGS AND SHRIMP
I made this on a whim. I just had these things on hand. This is a wonderful combination of eggs, cocktail sauce, and shrimp. It is an interesting mixture of tastes that you wouldn't think would go together, but they do. This goes together very quickly, if you have everything ready to go. This sauce becomes sweet when you cook it. Also I made my own cocktail sauce, but you could use a pre-made sauce. You can cook the eggs in butter instead of oil if desired. Garnish with lemon and parsley.
Provided by Cathy Shaw Ardman
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium heat; saute onion until translucent, 5 to 10 minutes. Add eggs to onion and season with salt. Cook and stir until eggs are set, about 5 minutes. Stir shrimp and cocktail sauce into eggs; cook until warm, 3 to 4 minutes.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 8.8 g, Cholesterol 404.5 mg, Fat 14.9 g, Fiber 1 g, Protein 16.8 g, SaturatedFat 3.9 g, Sodium 1237.3 mg, Sugar 5.5 g
SHRIMP FRIED RICE
Make and share this Shrimp Fried Rice recipe from Food.com.
Provided by janthologies
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- cook white rice and refrigerate for at least a few hours (until dry & crumbly).
- saute garlic and green onions in oil, until fragrant.
- add cooked white rice.
- saute soy sauce and garlic powder with rice.
- push rice aside and scramble eggs (same pan).
- mix in rice with scrambled eggs, until egg shreds form.
- add carrots and green peas.
- add shrimp.
- saute all ingredients.
- add pepper to taste.
Nutrition Facts : Calories 737.9, Fat 15.2, SaturatedFat 2.4, Cholesterol 799.2, Sodium 4028.7, Carbohydrate 56.4, Fiber 3.6, Sugar 4, Protein 87.7
SAVORY RICE WITH SHRIMP AND EGGS
Make and share this Savory Rice With Shrimp and Eggs recipe from Food.com.
Provided by Lorac
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a heavy skillet or wok, over medium high heat, stir fry the onion, mushrooms, chili pepper and ginger for 2- 3 minutes or until cooked but not browned.
- Add garlic and shrimp and toss to combine.
- Reduce heat, add eggs, green onions, salt and pepper.
- Gently stir the egg mixture until creamy and almost set.
- Add the rice and gently stir fry, until the rice is heated through.
- Sprinkle with coriander and serve.
Nutrition Facts : Calories 492.8, Fat 18.9, SaturatedFat 4, Cholesterol 400.1, Sodium 211.9, Carbohydrate 54.4, Fiber 2.6, Sugar 4.5, Protein 25.6
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- "Stir fry sauce" ingredients together in a cup (soy sauce, fish sauce, lime juice and sugar) until sugar dissolves. Set aside.
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- Add rice to a fine-meshed strainer. Rinse and wash under cool running water until it's clear, scrubbing the rice with your fingers several times, about 1 minute. Shake and press with your hand to thoroughly drain. Alternatively, add rice to the saucepan, cover with cool water and scrub with hands, drain and repeat 2 to 3 times until the water runs clear. Drain off excess water very well.
- In a 3-quart sized saucepan, add washed rice and water. Bring to a boil over high heat and then turn down to a simmer over low heat, cover with a lid. Simmer until all of the water is absorbs and the rice is tender, about 15 minutes. Turn off the heat and let it sit covered, off the heat, for 10 minutes.
- Fluff the rice with a fork, then evenly spread it on a baking sheet. Transfer to the refrigerator until completely cooled, about 15 to 20 minutes. Meanwhile, prepare the shrimp.
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