SHRIMP AND RICE SKILLET RECIPE BY TASTY
One skillet shrimp dinner, right this way! The shrimp is steamed in a pot of tender rice that's been cooked with aromatic white wine, garlic, and shallot, then finished with butter, lemon, and parsley.
Provided by Tasty
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- On a cutting board, blot the shrimp dry with paper towels. Season the shrimp all over with ½ teaspoon of salt and the black pepper. Set aside.
- Add the olive oil to a medium pot over medium-high heat. Once the oil begins to shimmer, add the shallot and cook, stirring often, until starting to soften, 1 minute. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the rice and stir to combine. Add the wine wine and cook, stirring often, until the smell of alcohol has burned off, about 1 minute.
- Add the water and the remaining teaspoon of salt and bring to a boil. Place the lid on the pot, reduce heat to low, and simmer for 15 minutes.
- Remove the lid from the pot and stir in the shrimp. Place the lid on the pot and continue cooking until the rice is cooked through and the shrimp are bright pink and opaque, about 3-4 minutes.
- Add the butter, lemon juice, and parsley, and stir to combine.
- Enjoy!
Nutrition Facts : Calories 299 calories, Carbohydrate 20 grams, Fat 11 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams
CAJUN SHRIMP AND SAUSAGE STEW
Similar to a gumbo, but instead of a roux this spicy stew is thickened with a cornstarch slurry, making it glossy and delicious! This recipe serves 10-12. It can be halved for a family dinner. You may substitute long grain rice for the jasmine rice.
Provided by Chef PotPie
Categories Healthy
Time 3h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp.
- Cook onions in hot oil in a large Dutch oven over medium heat, stirring often, 35 to 40 minutes or until golden brown. Add tomato sauce, and cook, stirring occasionally, 25 to 30 minutes or until thickened. Add diced tomatoes with green chiles, celery, bell peppers, and 2 cups water.
- Bring to a boil over medium-high heat; reduce heat to medium, and simmer 30 minutes or until sauce thickens slightly. Add 3 garlic cloves, and simmer 30 minutes, stirring in 1 to 2 cups of water as needed to maintain a stew-like consistency. Stir in sausage, and simmer 30 minutes, stirring in 1 to 2 cups water as needed. Skim grease from surface as needed.
- Meanwhile, prepare rice according to package directions.
- Stir green onions, parsley, Cajun seasoning, and remaining 3 garlic cloves into sausage mixture. Simmer 10 minutes. Add shrimp, and bring to a boil over medium-high heat.
- Stir together 1/4 cup cornstarch and 1/2 cup water. Stir into shrimp-and-sausage mixture, stirring just until mixture is thick and glossy. Serve with hot cooked rice.
Nutrition Facts : Calories 538.1, Fat 14.6, SaturatedFat 4.5, Cholesterol 261.2, Sodium 1936.6, Carbohydrate 63.4, Fiber 3.7, Sugar 3.4, Protein 36.2
ONE-POT SPICED SHRIMP AND RICE
This easy one-pot shrimp recipe is homey, comforting, and weeknight-friendly, with minimal cleanup. Double the red pepper and olive sauce base for pasta.
Provided by Kendra Vaculin
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
- While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
- Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
- Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
- Divide shrimp and rice among bowls and top with parsley.
CHEESY SHRIMP AND RICE
A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.
Provided by Yoly
Categories Main Dish Shrimp
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
- Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
- Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg
ISLAND SHRIMP AND RICE
This is not the usual shrimp and rice dish. It is simply delicious...
Provided by PRINCIPALCOLE
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
- Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
- Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 31.9 g, Cholesterol 183.2 mg, Fat 5.2 g, Fiber 1.3 g, Protein 25.2 g, SaturatedFat 1.7 g, Sodium 799.5 mg, Sugar 2.3 g
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
SHRIMP AND RICE STEW
Make and share this Shrimp and Rice Stew recipe from Food.com.
Provided by WKernan
Categories Low Protein
Time 1h30m
Yield 8 1.5 cups, 8 serving(s)
Number Of Ingredients 16
Steps:
- Cut shrimp in half lengthwise. Cut shrimp pieces in half crosswise, and place in a large bowl. Cut chicken into 2-inch-wide strips, and add to bowl. Sprinkle.
- with salt, and toss to coat. Let stand 10 minutes; rinse well. Add shallots, fish sauce, sugar, and 1/2 teaspoon pepper; stir to combine. Let stand at room temperature 30 minutes.
- Place rice in a mini food processor. Process until rice is broken into very small pieces, about 2 minutes. (This also can be done in a spice grinder or coffee mill in 2 batches.) Set aside.
- Place oil, ginger, and garlic in a large Dutch oven; cook over medium, stirring often, until fragrant and beginning to brown, 2 to 3 minutes. Add shrimp and chicken mixture and any accumulated juices; cook, stirring often, until shrimp turn pink, 5 to 6 minutes.+.
- Stir in rice. Gradually stir in 8 cups water. Cover and increase heat to high.Bring to a boil, and cook 6 to 7 minutes. Uncover and reduce heat to medium. Cook, stirring often, until rice is tender and liquid is thickened, 18 to 20 minutes. Stir in bok choy, peas, and scallions; cook 2 minutes. Remove from heat. Stir in cilantro, mint, lime juice, and remaining 1/4 teaspoon pepper.
CREOLE SHRIMP & RICE
Running late for dinner? Here's a light weekday supper recipe with lots of Creole flavor that couldn't be much quicker or easier to prepare! Elsie Epp - Newton, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, soup mix, Worcestershire sauce, bay leaf and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Add shrimp; heat through. Discard bay leaf. Serve with rice. Freeze option: Stir in shrimp but do not heat through. Cool mixture; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with rice.
Nutrition Facts : Calories 304 calories, Fat 6g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 622mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
SHRIMP STEW
"Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes," reveals Renton, Washington cook Jennie Benjaminson. "This thick hearty stew was a big hit."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 1098mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein.
ASIAN SHRIMP STEW WITH STEAMED RICE
This Thai stew doesn't simmer for hours -- coconut milk gives instant flavor and shrimp cook in mere minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Cook rice according to package instructions; set aside, covered. Meanwhile, place cornstarch in a medium bowl. Gradually whisk in coconut milk, sugar, and 1 cup water; set aside.
- In a large skillet, heat oil over medium. Add bell peppers, onion, garlic, ginger, red-pepper flakes, and scallion whites; season with salt. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.
- Add coconut-milk mixture to skillet; raise heat to medium-high. Boil, stirring occasionally, until thickened, 1 to 2 minutes. Add shrimp, and cook just until opaque, 3 to 4 minutes. If necessary, adjust consistency of stew with a little bit of water; season with vinegar and salt to taste.
- Fluff rice gently with a fork. Serve shrimp stew over rice, garnished with scallion greens.
Nutrition Facts : Calories 456 g, Fat 11 g, Fiber 2 g, Protein 29 g
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- Place shrimp and salt in a colander; toss, rubbing gently to make sure all surfaces are evenly covered. Let sit 5 minutes; rinse in cold water and drain. Cut each shrimp in half lengthwise and then in half again crosswise. Mix shrimp, shallots, fish sauce, pepper, and sugar in a large bowl. Cover and let marinate at room temperature for 1 hour, tossing occasionally.
- Coarsely grind rice in a spice mill, pulsing until the largest pieces are 1/3 of their original size, about 10 seconds.
- Heat oil in a large pot over medium-low heat. Add shrimp mixture. Sauté, stirring frequently, until all shrimp is pink and shallots have softened but are not colored, 3-5 minutes. Stir in rice. Gradually add 8 cups water, stirring constantly to avoid clumping. Increase heat to high; bring to a simmer. Reduce heat to medium-low and simmer, stirring often, until rice is tender and broth has thickened, 20-25 minutes. Increase heat to high, add peas, and cook until peas are just tender, 3-4 minutes. Remove pot from heat. Stir in cilantro, scallions, and pea tendrils. Season to taste with more fish sauce, if desired.
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