SHRIMP WITH COCONUT RICE
You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you've got a smart entree that's company worthy. -Charla Arnold, North Branch, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.
Nutrition Facts : Calories 516 calories, Fat 26g fat (21g saturated fat), Cholesterol 161mg cholesterol, Sodium 527mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
ONE-SKILLET CAJUN SHRIMP AND RICE
Steps:
- Place the rice in a rice cooker along with 2 cups water; set it and forget it.
- Arrange the shrimp on a plate in a single layer and dust with 2 teaspoons of the Cajun seasoning and a little salt.
- Add the olive oil to a large skillet over medium heat. Add the celery and green bell pepper and saute until beginning to soften, about 5 minutes. Add the andouille, scooting the veggies to the side so that the sausage can get a good sear on both sides. Remove the goods from the skillet and reserve in a bowl.
- There should be enough oil in the skillet, but if it's on the dry side, add a tiny drizzle of olive oil. Add the shrimp to the skillet in a single layer and sear on both sides, 2 minutes tops. Add the shrimp to the sausage bowl.
- Add the broth, milk and remaining teaspoon Cajun seasoning to the skillet. Make a cornstarch slurry by combining the cornstarch with 2 tablespoons water in a small bowl. Whisk it with a fork, then slowly pour the slurry into the skillet. Cook the sauce, whisking, until it thickens just a tad. Add the lemon juice and a good pinch of salt. Stir for just a few seconds and taste it. Is the sauce where you want it? Maybe a little black pepper? Little more lemon? Do it.
- Now, add the reserved veggies and meats to the skillet and toss to combine. It's seriously so silky and luscious you'll weep.
- Serve this over your brown rice, garnished with parsley and lemon wedges, and that's all she wrote. So eat. Time to eat.
CAJUN SHRIMP AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
- Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
- Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g
Nutrition Facts : Calories 357 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 176 milligrams, Sodium 537 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams
CAJUN SHRIMP AND RICE
I have a friend with Celiac's disease and I serve this when she comes over for lunch. It lets her have something besides meat and potatoes. It's become a requested recipe. -Ruth Miller, Boyertown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, saute shrimp and Cajun seasoning in oil and butter until shrimp turn pink. Add garlic; cook 1 minute later. Add peas and rice. Cook 2-3 minutes or until heated through.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 176mg cholesterol, Sodium 550mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
CAJUN SHRIMP
Steps:
- Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
- Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 0.9 g, Cholesterol 258.9 mg, Fat 5 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 0.9 g, Sodium 443.2 mg, Sugar 0.1 g
CAJUN SHRIMP OVER COCONUT RICE
based on a recipe from intermezzo magazine. i use my mango peach salsa recipe#53388 and this is a lovely dish
Provided by chia2160
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- preheat oven to 350, preheat broiler to high.
- for the rice:.
- melt butter in an oven safe dutch oven.
- add scallions, garlic and ginger and cook until softened.
- add rice, stir one minute.
- add lemon and lime juice, vegetable broth, salt, pepper, bring to a boil.
- cover and place in oven, bake 20 minutes.
- remove, lift lid and let it cool 10 minutes.
- fluff with a fork and mix in coconut milk and coconut.
- cook over low heat until warmed through.
- for shrimp: coat with olive oil and cajun seasoning.
- thread 3 shrimp vertically on each skewer and broil 2 minutes per side.
- serve shrimp over rice garnished with salsa.
Nutrition Facts : Calories 526.9, Fat 34.8, SaturatedFat 22.7, Cholesterol 53.2, Sodium 255.7, Carbohydrate 48.2, Fiber 2.9, Sugar 5.4, Protein 7.5
CAJUN SHRIMP
Serve over toasted garlic bread slices with a tossed green salad with your favorite dressing! Also good over grits! From Southern Living, June 2007
Provided by Bev I Am
Categories Cajun
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel shrimp, and, if desired, devein.
- Melt butter in a large skillet over medium-high heat; add onion and next 5 ingredients, and sauté 5 minutes or until onion is tender.
- Stir in garlic, and sauté 1 more minute.
- Stir in shrimp, and cook, stirring occasionally, 6 minutes or just until shrimp turn pink. Remove and discard bay leaf.
- **Note:.
- 2 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted.
Nutrition Facts : Calories 200.1, Fat 6.5, SaturatedFat 2.9, Cholesterol 240.6, Sodium 445.8, Carbohydrate 2.6, Fiber 0.2, Sugar 0.4, Protein 31
CAJUN SHRIMP IN RICE
a not so fast spicey treat. I started it around one in the afternoon and finaly ate it around 8. the longer you simmer your veggies the better it will taste and i wouldnt go for anything under an hour but dont simmer them so long they break down
Provided by chefraven
Categories Cajun
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- bring five quarts of water to a boil in a medium stock pot.
- add cajun seasoning , old bay, white and black pepper, coriander, salt, tabasco, worcestershire sauce, lemon juice, bay, and shrimp to your water boil 8 minutes
- remove shrimp from water (save your water its gonna be your base) chill shrimp in large bowl of ice water, remove and bag shrimp when chilled, refridgerate
- add bell pepper onion celery tomatoes and garlic to water simmer for 1 hour.
- remove 4 cups of the water from your pot set aside in medium sauce pan and simmer.
- add wild rice to pot of veggies simmer 45 minutes.
- when 20 minutes are left on your timer add long grain rice to suce pan simmer rest of the 45 minutes
- remove both pots from heat add rice to pot of veggies and fold in your chilled shrimp cover and stew 45 mins off heat.
Nutrition Facts : Calories 480.7, Fat 2.6, SaturatedFat 0.6, Cholesterol 294.5, Sodium 1080.4, Carbohydrate 73.2, Fiber 4.9, Sugar 7.4, Protein 39.8
SHRIMP WITH BANANA, GUAVA SALSA OVER COCONUT RICE
I love finding new ways to fix shrimp, and this one was a little different. Found it at fl-seafood.com along with some others which I will post. Time does not include refrigerator time
Provided by CoolMonday
Categories Coconut
Time 30m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Combine orange juice, cilantro, lime juice and shrimp (remove shells and tail).
- Cover and marinate in refrigerator 30 minutes to 4 hours.
- Combine salsa ingredients EXCEPT bananas and chill.
- Bring coconut milk to a boil, add rice and salt.
- Cover and cook over low heat until rice is done.
- In a large saute pan, add 1 tablespoon olive oil and drained shrimp. Discard marinade.
- Cook shrimp until opaque and remove from heat.
- TO SERVE:.
- Add chopped bananas to salsa. Place a mound of rice on plate, then shrimp, top with salsa.
- Can sprinkle on a little paprika and garnish with cilantro.
Nutrition Facts : Calories 815.7, Fat 26.7, SaturatedFat 19.4, Cholesterol 142.9, Sodium 1159.3, Carbohydrate 126.3, Fiber 4.4, Sugar 81.7, Protein 20.9
RAGIN CAJUN SHRIMP
Make and share this Ragin Cajun Shrimp recipe from Food.com.
Provided by MISSIB
Categories Cajun
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine shrimp with all of the above ingredients in a large bowl.
- Stir to coat shrimp.
- Refrigerate covered for two hours, stir occasionally.
- Soak bamboo skewers in ice water for 2 hours to prevent their burning.
- Preheat grill.
- Drain shrimp, reserving marinade.
- Thread shrimp on skewers.
- Grill just until shrimp turn pink, basting with marinade.
- Serve immediately.
Nutrition Facts : Calories 470.3, Fat 29.8, SaturatedFat 4.2, Cholesterol 441.7, Sodium 508.8, Carbohydrate 1.1, Fiber 0.4, Sugar 0.2, Protein 47.6
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