Cheesy Shrimp Over Rice Recipes

Steps:

• Mix cream cheese spread, 2 Tbsp. milk and garlic powder until blended.
• Heat oil in large skillet on medium-high heat. Add red peppers and onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in peas; cook 3 to 4 min. or until heated through, stirring frequently. Add shrimp, black pepper and remaining milk; cook and stir 3 min. or until heated through. Add cream cheese mixture and lemon zest; cook and stir 2 min.
• Serve over rice.

Steps:

• 1. Cook shrimp as usual, using Old Bay seasoning to taste. Drain, cool, peel and devein, reserving 1/2 cup cooking liquid. Set aside.
• 2. Meanwhile, heat oven to 350 degrees F. Coat a 2 quart casserole with cooking spray. Set aside.
• 3. In a 2 quart saucepan, over medium to high heat, heat the butter until melted. Add the celery and shallots, Saute for 3-4 minutes. Add the cheese soup, cream of shrimp soup, wine and the cooking liquid from the shrimp. Mix well and cook, stirring often, for 3-4 minutes.
• 4. Add 2 slices of the Provolone (torn into pieces) and 1/2 cup of the cheddar cheese. Cook, stirring constantly, until cheese melts.
• 5. Add the shrimp, mix well and transfer to prepared casserole.
• 6. Top with remaining cheeses. First, lay slices of Provolone on top and then sprinkle evenly with shredded cheddar cheese.
• 7. Bake for 25-30 minutes until cheese is melted, hot and bubbly. Remove from oven and garnish with dried parsley flakes.
• 8. Serve over rice.

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Steps:

• Heat olive oil in a pan over medium heat. Saute onion, celery, and garlic until soft, about 5 minutes. Add rice and cook, stirring frequently, until toasted, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Do not lift the lid.
• Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add shrimp, lemon juice, sherry, and hot sauce. Cook until shrimp turn pink, 2 to 3 minutes. Stir in cream and heat through, but do not bring to a boil. Season with salt and pepper.
• Spoon the shrimp cream sauce over the rice. Sprinkle with paprika and serve.

Steps:

• Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
• Rinse shrimp and pat dry.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Steps:

• In a greased baking dish, mix together all ingredients.
• Bake at 350 degrees until heated thru and cheese is melted.
• About 20 min or so. Dig in!

Steps:

• Follow directions on box of instant rice for making 6 cups of cooked rice and add parsley to cooked rice and toss. In small sauce pan bring 1-1/2 cups of water to a boil add shrimp and cook for 1 min. Rinse in cold water and drain; set aside
• Mix flour and 1/4 cup of water to form a paste and set aside. In large sauce pan add milk, minced onions and margarine on medium heat. Add flour mixture to milk till thick and bubbly stirring constantly. Slowly add shredded cheese to milk mixture continue stirring to prevent burning and turn on low.
• Add cooked shrimp to cheese sauce and pepper; mix well. Place 1 cup of rice in center of plate and ladle sauce over rice.

Steps:

• Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
• Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
• Sprinkle shrimp with parsley, and serve over rice.

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.