Shrimp And Wild Rice Soup Recipes

SHRIMP RICE SOUP

Steps:

• Rinse rice and set aside for 2 hours or until moistened.
• Heat sesame oil in a saucepan. Add shrimp and rice wine and gently fry. Add rice and fry for 1 minute.
• Pour water into saucepan and boil over medium heat. When the rice and shrimp mixture is thickened, or the rice expands about 3 times, reduce the heat to low. Continue to cook for 10 minutes, or until heated through, stirring constantly. Season with salt and serve hot.

BIG ED'S CAJUN SHRIMP SOUP

Steps:

• Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
• Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.

WILD RICE WITH LEMON GARLICKY SHRIMP

Steps:

• First, in a medium size pot, cook the wild rice with water, broth and salt and follow the directions to the package to cook the rice until the rice is a tender bite. Or you may cook the rice in your pressure cooker or Instant Pot. When the rice is fully cooked, leave it in the pot to keep it warm and set is aside.
• Meanwhile, place the defrosted shrimp in a bowl and run under cold water to rinse. While rinsing, pick up each shrimp and gently pull off its tail and discard the tails. Continue to rinse a few times to remove its iodine. Allow shrimp to drain in a colander for a few minutes.
• In a deep skillet, heat on medium heat, and pour 1/4 cup of extra virgin olive oil. and add the garlic and crushed red pepper flakes. Saute the garlic for about 2 minutes to fragrant. Stir in the fresh parsley and saute again for an additional minute to fragrant the parsley.
• Add the shrimp and stir while it's sauteing for about 2 minutes. Add in the white wine and butter and cover with a lid. Saute for additional 3 to 4 minutes, until the shrimp is opaque and pink. Taste the shrimp and season with salt and pepper to taste. Turn off the heat.
• Lay the Wild Rice in a medium deep serving platter (15-inch oval baking dish) or one you can reheat in the oven with. Pour the entire skillet of the shrimp and all it's juices over the bed of rice.
• Then pour the fresh lemon juice over the entire shrimp and rice and finish off with additional tablespoon of extra virgin olive oil drizzled on top.
• Serve immediately.

SHRIMP AND RICE CASSEROLE

Steps:

• In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.

DUMP AND BAKE SHRIMP AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 1 ½ quart baking dish with cooking spray and set aside.
• In a large bowl, stir together condensed soup, bell pepper, onion, rice, Worcestershire sauce, mustard, pepper and shrimp. Transfer to the prepared baking dish.
• In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
• Sprinkle breadcrumb mixture over top of the casserole.
• Cover and bake for about 20 minutes. Remove the cover and continue baking (uncovered) for about 10 more minutes, or until shrimp are pink and breadcrumbs are golden brown.

WILD RICE SHRIMP SAUTE

Steps:

• In a large saucepan, combine the water, 1 tablespoon butter, lemon juice, Worcestershire sauce, mustard and pepper. Bring to a boil over medium heat. Add rice with seasoning packet; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender and liquid is absorbed. , Meanwhile, in another large skillet, cook the shrimp, green pepper and onions over medium heat in remaining butter. Cook and stir for 7-9 minutes or until shrimp turn pink. Add rice; heat through.

SHRIMP & WILD RICE

Steps:

• Cook rice as directed.
• Saute onion, bell pepper and jalapeno pepper in 2 tablespoons butter until slightly tender, about 5 minutes.
• Mix with the cooked rice.
• Fold in cooked shrimp.
• Spread evenly into a greased 8X11 inch baking dish.
• Cover with crushed Ritz crackers.
• Drizzle with 4 tablespoons melted butter.
• Bake until bubbly at 350 degrees, about 30-35 minutes or until top is lightly browned.
• Serve with salad and garlic bread.

SHRIMP AND WILD RICE SOUP

Steps:

• In lg. saucepan, combine chicken broth and wild rice. Bring to boil. Reduce heat; cover and simmer for 45 minute or until rice is tender. Stir in potato soup. Add half and half, swiss cheese and green onions (or scallions). Simmer until cheese is melted, stirring frequently. You may add a little more chicked broth if soup is too thick. Add shrimp; heat gently until shrimp are throughly heated, stirring frequently; DO NOT BOIL.