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
MACHBOUS RUBYAN (RICE WITH SHRIMPS)
This is a classic Gulf dish -- yum yum! I've adapted this recipe from a recipe booklet that came free with "Ship Madras Curry Powder" I made it the other day and my husband thought it was wonderful! Serve with a nice, colourful salad, otherwise it'll look a bit yellow yellow yellow! Next time I want to try putting whole king prawns on top to add a bit of colour!
Provided by baraahnz
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Soak rice.
- Fry onion and garlic in ghee until golden brown in a large pan.
- Add shrimps, curry powder, cinnamon, bay leaves and cardamom.
- Cook until the shrimps become opaque in colour.
- Remove half the shrimps and keep aside.
- To the pan add baharat, tomatoes, coriander, salt, pepper and turmeric.
- Stir over heat for 5 minutes.
- Add water.
- Bring to a boil then simmer for 3-5 minutes.
- Drain rice and stir into sauce.
- Bring it to the boil and simmer for 10 minutes.
- Cover tightly.
- Simmer over low heat for 25-30 minutes or until rice is cooked.
- Boil almonds.
- Remove their shells and halve.
- Fry until golden brown.
- Serve rice on a large platter.
- Add reserved shrimps and fried almonds to garnish.
Nutrition Facts : Calories 931.4, Fat 29.4, SaturatedFat 9.8, Cholesterol 560.3, Sodium 3612.3, Carbohydrate 95.9, Fiber 9.3, Sugar 9.7, Protein 70.9
SHRIMP MACHBOOS
First, let's talk about "machboos" : it literally translates to compressed, as everything is compressed by the rice and fish! This could be prepared by any meat you like, today I'm doing it with fish!
Provided by Muna S.
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Season shrimps with salt, pepper and a pinch of turmeric.
- Add 2 tablespoons of veg oil to a pot, allow it to heat up on a medium flame.
- Cover the rice with water and let it soak for 30 or so minutes.
- Stir fry the shrimps in the hot oil and cook it for 2 minutes on each side, just to brown them.
- Remove from oil and set aside on a plate.
- Add the onions into the same pot with the same oil, stir untill it's a golden brown color.
- Once the onions have browned, add the garlic and ginger.
- Now add all the spices, except for the dried lime.
- Once you have enhanced the spices' aromas add the limes (pierce a hole right through them) and tomatoe.
- Allow tomatoes to wilt and lime to soften a little.
- Add salt, stir it in.
- Replace shrimps to the dish.
- Drain rice and add to the dish without stirring.
- Cover rice with water, so that there is just 2 inches of water covering the dish.
- Raise the heat just till it boils then reduce the heat (media heat).
- Cook for approximately 20 minutes Keep checking if the water has not evaporated before the rice has been cooked thoroughly, if necessary top up with a 1/4 cup of water.
- Once the rice is done right,if there is still some remaining water drain it off and then serve with a side salad.
Nutrition Facts : Calories 126.7, Fat 1.6, SaturatedFat 0.2, Cholesterol 157.5, Sodium 1335.2, Carbohydrate 10.2, Fiber 2, Sugar 3.4, Protein 18.2
SPICY SHRIMP WITH RICE
No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. - Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.
Nutrition Facts : Calories 273 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 425mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SPICY SHRIMP AND RICE
Try Spicy Shrimp and Rice, featuring onions, green and red peppers, and garlic. This flavorful Spicy Shrimp and Rice is a delicious entrée for fans of heat!
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium heat. Add onions, peppers and garlic; cook and stir 3 to 5 min. or until crisp-tender.
- Stir in broth, rice, ketchup and hot pepper sauce. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 5 min., stirring occasionally.
- Add shrimp and parsley; stir. Cook, uncovered, 4 to 5 min. or until shrimp turn pink, stirring occasionally.
Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 180 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
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.
SPICY SHRIMP WITH RICE
This is a VERY easy recipe - and delicious! I modified the original recipe to be more low-salt-friendly. This recipe is diet friendly and inexpensive to make! I use the frozen, cooked shrimp rings and toss the coctail sauce it come with; or the bags of salad shrimp in the frozen food section.
Provided by Brandi Amos
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If needed, remove shrimp tails/shells. In skillet, coat bottom with a little olive oil or non-stick spray. Add shrimp (can be cut into smaller, bite-size pieces) and green onion. Let simmer while you are doing this next step.
- Add to your reserve liquid the mustard, lemon juice, parsley flakes, cayenne pepper, garlic and onion powders. Mix well and add to simmering shrimp. Add in your stewed tomatoes and tomatoes and chilis.
- Prepare your rice as directions on box suggest.
- Turn heat to medium and simmer til half of liquid is gone and rice is done. You can adjust spices here to suit your taste. I usually add a little more garlic and salt, but taste and modify as you would like.
- Serve shrimp and sauce over rice.
Nutrition Facts : Calories 202.2, Fat 8.4, SaturatedFat 1.3, Cholesterol 193.4, Sodium 680.8, Carbohydrate 9.9, Fiber 1.5, Sugar 4.1, Protein 22.6
MACHBOUS - SPICED LAMB WITH RICE
Make and share this Machbous - Spiced Lamb With Rice recipe from Food.com.
Provided by chef zermane dit ze
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute lamb and onions in oil.
- add spices and rest except for rice.
- simmer covered 30 mins.
- add rice and cover simmer 20 mins.
- serve salad, bread, pickles.
Nutrition Facts : Calories 777.4, Fat 25.7, SaturatedFat 10.5, Cholesterol 132, Sodium 114.7, Carbohydrate 89.5, Fiber 4.2, Sugar 6.4, Protein 43.5
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