Shrimp And Tomato Pilaf Recipes

LINGUINE PASTA WITH SHRIMP AND TOMATOES

Steps:

• Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
• Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.

SHRIMP RICE PILAF

Steps:

• In a large saucepan, melt butter over medium heat; cook garlic until tender and fragrant but not browned, about 1 minute.
• Add shrimp and mix well; stir in rice.
• Pour in stock and bring to a boil; cover.
• Reduce heat and simmer gently for 20 to 25 minutes or until liquid is absorbed.
• Stir in dill; season with salt and pepper to taste.

SHRIMP PILAF

Steps:

• Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
• Lift out and set aside (shrimp will get more cooking time later).
• Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
• Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
• Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
• Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
• With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
• Sprinkle with parsley.

PERSIAN STYLE SHRIMP AND RICE (MEYGOO POLO)

Steps:

• In a sauce pan, add the rice, water, one tablespoon vegetable oil and salt.
• Bring to simmer and cook until the water is almost evaporated.
• Place the lid on and cook the rice for another 5 minutes on low heat.
• Turn the heat off and leave the rice covered and untouched for 10 minutes.
• After 10 minutes, lightly fluff the rice using a fork.
• Heat one tablespoon vegetable oil in a pan and saute onion until golden brown.
• Stir in garlic and cook for a minute.
• Stir in ginger. Cook for about 2 minutes.
• Add in tomato paste, turmeric, salt and cayenne pepper. Stir well to mix the ingredients.
• Add in the shrimp and cook for a few more minutes until the shrimp is pink and fully cooked.
• In a platter, add a layer of rice and top with the shrimp and onion mix. Repeat until all the shrimp and rice is in the platter. (You can also add the rice to the shrimp and onion - as shown in the video - and mix in the pan if the pan is large enough)
• Using two forks, mix the rice and shrimp lightly.
• Serve immediately.

SHRIMP AND TOMATO PILAF

Steps:

• Peel the tomatoes and liquefy them in the food processor, then measure their volume. It should add up to a little more than 2 1/4 cups.
• Fry the onion in the oil till soft and lightly colored. Add the garlic and the chili and stir until the aroma rises.
• Add the liquid tomatoes and just enough water to make up 4 1/2 cups with the tomatoes. Stir in the crumbled bouillon cubes and bring to the boil. Add the rice, salt and pepper, sugar, and cinnamon. Stir well and cook, covered, on low heat for 15-20 minutes. The rice should be tender but still a little moist. Fold in the shrimp gently and heat through with the lid on. Serve hot, accompanied by lemon wedges.