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
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
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.
FIRECRACKER SHRIMP AND RICE
You're a mere twenty minutes and one skillet away from this all-in-one spicy-sweet shrimp dinner.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside.
- Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
- Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
- Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.
CAJUN SHRIMP & RICE SKILLET
Make and share this Cajun Shrimp & Rice Skillet recipe from Food.com.
Provided by Jonathan Melendez
Categories Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Heat oil in a large skillet over medium high heat. Add the onion, garlic, and peppers and cook until softened, about 5 to 8 minutes.
- Season with half of the Cajun seasoning and then stir in the rice. Cook for about 1 to 2 minutes, stirring often. Add the chicken stock and bring to a simmer.
- Cover with a lid, place in the oven and cook until the stock has absorbed and the rice is tender, about 18 to 20 minutes. Carefully remove from the oven and remove the lid.
- Place the shrimp on top along with the remaining Cajun seasoning, and replace the lid. Return to the oven and cook for another 5 to 8 minutes or until the shrimp is fully cooked. Remove from the oven, remove lid and gently fold in the lemon juice and parsley. Garnish with sliced scallions and lemon wedges to serve.
Nutrition Facts : Calories 485.3, Fat 10.6, SaturatedFat 1.8, Cholesterol 147.8, Sodium 886.4, Carbohydrate 69.9, Fiber 2.8, Sugar 5.4, Protein 25.7
SKILLET SHRIMP AND RICE
This is a recipe from Cooks Country Magazine. I used frozen shrimp and thawed them and diced tomatoes with mild green chilies for a flavor boost. This can be transferred to a covered baking dish, instead of using the ovenproof skillet.
Provided by cookCol
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position.
- Heat oven to 350.
- Toss shrimp with 1 T. oil, paprika and 1/4 t. salt in a medium bowl.
- Heat 1 t. oil in a large ovenproof skillet over medium-high heat until smoking. Add half of shrimp and cook until lightly browned, 30 to 40 seconds. Turn shrimp and cook 30 seconds longer. Transfer shrimp to clean bowl. Repeat with remaining shrimp. Cover bowl and set aside.
- Reduce heat to medium and add remaining 1 T. oil, chorizo, onion and garlic. Cook until sausage begins to brown, 5 to 6 minutes.
- Add rice and cook 1 minute. Stir in tomatoes, water, clam juice, and 1/2 t. salt.
- Bring to a boil over high heat, cover and transfer skillet to oven. Cook until rice is tender and liquid is absorbed, 20 to 30 minute.
- Remove skillet from oven; stir in peas and scatter shrimp over top. Cover and set aside until shrimp and peas are heated through, about 5 minute.
- Season with salt and pepper.
- Serve directly from hot skillet.
Nutrition Facts : Calories 1100.4, Fat 56.7, SaturatedFat 18.9, Cholesterol 277.9, Sodium 2123.4, Carbohydrate 83.5, Fiber 4.9, Sugar 8.9, Protein 60.4
SHRIMP AND RICE SKILLET DINNER
Sauted shrimp and vegetables combined with rice. Preparation time of 15 minutes to chop vegetables and 10-15 minutes to saute happens during the 60 minutes it takes to cook the brown rice. If you substitute white rice, your dinner can be done in 30 minutes, start to finish. Served with a green salad and crusty french bread, it makes a satisfying meal. NOTE: I have added peas, sugar snap pea pods, and mushrooms at different times. I have also left out the carrots, substituted red peppers for green and fresh tomatoes for canned. This recipe lends itself to a lot of variations.
Provided by LindaS
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook rice according to package directions in chicken broth and enough water to equal 2 1/2 cups liquid.
- Meanwhile, chop bacon and vegetables. Saute in a large skillet with butter.
- Add tomatoes, bay leaf, and parsley. Cover and simmer until vegetables are almost, but not quite, cooked to your liking. Add a few tablespoons water, as needed to keep everything moist.
- Wash shrimp. If they smell "fishy", soak for 5-10 minutes in salty ice-water, then rinse and drain.
- Add shrimp to skillet. Cover and cook on medium heat 3-5 minutes, depending on size of shrimp. Shrimp is done when it is no longer semi-transparent and has taken on a pinkish-orange color. Do not overcook, as this will make the shrimp shrink and become tough.
- Stir in lemon juice and cooked rice. If mixture looks too dry, add a few tablespoons of water. Season to taste with hot sauce and salt.
Nutrition Facts : Calories 267.2, Fat 7.4, SaturatedFat 3.3, Cholesterol 107.5, Sodium 738.9, Carbohydrate 34.2, Fiber 3.7, Sugar 5.4, Protein 16.1
SHRIMP FRIED RICE
Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort. Frying the shrimp first in oil, just until they're cooked, and reserving them to add back at the end means they stay tender. Plus, you're left with the most aromatic shrimp oil in which to fry the rice and vegetables. The shortcut of bagged frozen mixed vegetables comes in handy here, not least because they need only to be thawed by the skillet's high heat. The yum yum sauce, a mayo-ketchup dipping sauce that is ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the finished rice - not unlike how the artist Jackson Pollock flung paint on canvas.
Provided by Eric Kim
Categories dinner, easy, lunch, weeknight, grains and rice, seafood, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
- Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
- Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
- Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
- Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.
More about "skillet shrimp and rice recipes"
SKILLET SHRIMP AND RICE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 40 minsServings 6Calories 333 per serving
- Preheat oven to 375°F. Place bacon in a large ovenproof skillet and cook over medium heat until crisp, about 5 minutes. Transfer to a papertowel- lined plate to drain.
- Discard all but 1 Tbsp. fat from pan. Add onion, garlic and bell pepper to pan and cook until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Stir in tomatoes, broth, Old Bay seasoning and salt; bring mixture to a boil.
- Cover and transfer pan to oven. Cook until rice is tender, 15 to 20 minutes. Uncover, lay shrimp on rice, re-cover, and continue to bake until shrimp are opaque, another 5 to 7 minutes. Sprinkle with bacon and serve.
14 SHRIMP SKILLET DINNERS FOR WEEKNIGHT MEALS | ALLRECIPES
From allrecipes.com
SEAFOOD RICE SKILLET - BUDGET BYTES
From budgetbytes.com
ONE PAN SHRIMP AND RICE RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
15 MINUTE ONE PAN SHRIMP AND RICE - GIMME DELICIOUS …
From gimmedelicious.com
SKILLET SHRIMP SAUSAGE AND RICE RECIPE - WOMAN'S DAY
From womansday.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SKILLET SHRIMP TIKKA MASALA - CHATELAINE
From chatelaine.com
EASY GARLIC BUTTER SHRIMP AND RICE - SIMPLY DELICIOUS
From simply-delicious-food.com
SOUTHWESTERN SHRIMP AND RICE SKILLET - PREVENTION
From prevention.com
SPICY CAJUN SHRIMP SKILLET - THE ENDLESS MEAL®
From theendlessmeal.com
CAJUN SHRIMP AND RICE (EASY ONE-POT RECIPE)
From everydayeasyeats.com
SKILLET RICE WITH SHRIMP AND FETA | CANADIAN LIVING
From canadianliving.com
CAJUN SHRIMP AND RICE SKILLET - CREME DE LA CRUMB
From lecremedelacrumb.com
SHRIMP AND RICE SKILLET - CREATIVE HEALTHY FAMILY
From creativehealthyfamily.com
SKILLET SHRIMP AND RICE RECIPE - FOOD.COM
From food.com
BEST SHRIMP AND RICE RECIPE - HOW TO MAKE SHRIMP AND RICE
From delish.com
SWEET CORN SHRIMP & RICE SKILLET RECIPE - YAHOO!
From delish.com
SKILLET RICE WITH SHRIMP RECIPE | EATINGWELL
From eatingwell.com
CAJUN-STYLE SHRIMP SKILLET MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
GARLIC BUTTER SHRIMP & RICE RECIPE | EASY SHRIMP DINNER IDEA
From diethood.com
SKILLET SHRIMP AND RICE – STYLISH CUISINE
From stylishcuisine.com
SHRIMP AND CHORIZO SKILLET SUPPER RECIPE | REAL SIMPLE
From realsimple.com
LEMON HERB SHRIMP AND RICE SKILLET - CREME DE LA CRUMB
From lecremedelacrumb.com
SKILLET RICE WITH SHRIMP AND CHICKEN RECIPE | MYRECIPES
From myrecipes.com
LIGHT ITALIAN SHRIMP & RICE SKILLET - JULIE'S EATS & TREATS
From julieseatsandtreats.com
SKILLET RICE NOODLE BOWL WITH SHRIMP AND VEGETABLES RECIPE
From seriouseats.com
SHRIMP AND WILD RICE SKILLET - IOWA GIRL EATS
From iowagirleats.com
30-MINUTE SHRIMP TACO RICE SKILLET - SOFABFOOD ONE-PAN MEAL
From sofabfood.com
CAJUN SHRIMP AND RICE SKILLET - PINK OWL KITCHEN
From pinkowlkitchen.com
EASY ONE POT CAJUN SHRIMP & RICE - THE SEASONED SKILLET
From seasonedskilletblog.com
HEALTHY SHRIMP & COCONUT RICE + MORE SKILLET DINNER RECIPES
From hungry-girl.com
MY SHRIMP AND RICE SKILLET FOR ONE RECIPE - FOOD.COM
From food.com
SKILLED CURRIED SHRIMP AND RICE RECIPE | CHATELAINE
From chatelaine.com
SKILLET SHRIMP AND RICE - GLUTEN FREE RECIPES
From fooddiez.com
SHRIMP BROCHETTE SKILLET WITH POBLANO RICE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
SKILLET SHRIMP IN 10 MINUTES OR LESS - THE DINNER-MOM
From dinner-mom.com
SKILLET SHRIMP WITH RICE - PILAF WITH SHRIMPS 20 MINS - VEENA …
From veenaazmanov.com
CAJUN SHRIMP RICE SKILLET RECIPE - THE FIT PEACH
From thefitpeach.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #pork #seafood #shrimp #meat #pork-sausage #shellfish
You'll also love