Spicy Rice With Shrimp And Peppers Recipes

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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



Spicy Shrimp with Rice image

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

1 large onion, finely chopped
1 large green pepper, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh parsley
1 jar (4 ounces) diced pimientos, drained
1 to 2 tablespoons Louisiana-style hot sauce
1/4 teaspoon onion salt
1/4 teaspoon pepper
2 pounds uncooked large shrimp, peeled and deveined
5-2/3 cups hot cooked rice

SPICY RICE WITH SHRIMP AND PEPPERS

Provided by Beatriz Llamas

Categories     Garlic     Onion     Rice     Tomato     Sauté     Low Cal     Shrimp     Hot Pepper     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15



Spicy Rice with Shrimp and Peppers image

Steps:

  • Whisk extra-virgin olive oil, 2 teaspoons vinegar, and 2 chopped green onions in small bowl. Season with salt and pepper.
  • Toss shrimp with lime juice in bowl. Let stand 30 minutes. Bring clam juice and annatto powder to boil in small saucepan, stirring to dissolve. Cover and set aside.
  • Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add shrimp with any juices to pan; sprinkle with salt and sauté until just opaque in center, about 3 minutes. Transfer to plate. Add onion, green pepper, and garlic to pan; sauté 2 minutes. Add tomatoes, cilantro, chile, and 1 chopped green onion to pan. Reduce heat to medium and sauté until vegetables are almost tender, about 3 minutes. Add 1 tablespoon vinegar and rice; stir 2 minutes. Add clam juice mixture. Boil rice mixture 1 minute. Reduce heat to low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Season with salt and pepper. Stir in shrimp. Cover and cook until shrimp are heated through, about 1 minute. Transfer to bowl. Sprinkle with 1 chopped green onion. Serve with dressing.
  • *Available in the spice section of some supermarkets, at Latin markets, and from wholespice.com.

2 tablespoons extra-virgin olive oil
2 teaspoons plus 1 tablespoon balsamic vinegar
4 green onions, chopped, divided
1 pound uncooked medium shrimp, peeled, deveined
1 tablespoon fresh lime juice
2 1/2 cups bottled clam juice
1/2 teaspoon annatto powder*
1/4 cup olive oil
1 cup chopped onion
1/2 green bell pepper, seeded, chopped
1 garlic clove, chopped
2 plum tomatoes, seeded, chopped
2 tablespoons chopped fresh cilantro
1/2 to 1 whole Scotch bonnet chile or habanero chile, seeded, chopped
1 cup medium-grain white rice

SPICY SHRIMP FRIED RICE WITH BROCCOLI

Spice up this fried rice with shrimp and broccoli by adding ginger, jalapeno and chili oil.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11



Spicy Shrimp Fried Rice with Broccoli image

Steps:

  • Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
  • Add the shrimp to the skillet, season with 1/4 teaspoon salt and stir-fry until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the broccoli, garlic, ginger, jalapeno, Shaoxing and 1/4 teaspoon salt and stir-fry until crisp-tender, 2 to 3 minutes.
  • Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil and serve.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

2 tablespoons vegetable oil
1 large egg, beaten
1/2 pound peeled, deveined medium shrimp
Kosher salt
1 cup chopped broccoli florets
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
1 teaspoon finely chopped jalapeno
1 teaspoon Shaoxing wine or dry sherry
3 cups cold cooked long-grain white rice
1 1/2 teaspoons Asian chili oil, or to taste

SPICY SHRIMP FRIED COCONUT RICE

Shrimp fried rice with a twist...a spicy sauce paired against a sweet coconut fried rice with veggies and fresh shrimp mixed in.

Provided by Colette Trebon

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 3h35m

Yield 8

Number Of Ingredients 20



Spicy Shrimp Fried Coconut Rice image

Steps:

  • Bring coconut milk, 1 1/2 cups chicken broth, water, butter, and sugar to a boil in a large saucepan. Stir in rice. Return to a boil; reduce heat and simmer until liquid has been absorbed and rice is fluffy, about 25 minutes. Remove from heat and let sit for an additional 5 minutes. Remove lid and fluff with a fork. Let cool in the refrigerator at least 2 hours.
  • Whisk together soy sauce, hoisin sauce, 2 tablespoons chicken broth, 1 1/2 tablespoons chili oil, and sesame oil in a small bowl. Set sauce mixture aside.
  • Spray a large non-stick skillet with cooking spray and set over medium heat. Pour in eggs; scramble to desired doneness, 3 to 4 minutes. Transfer to a bowl and set aside.
  • Heat olive oil and remaining 1/2 tablespoon chili oil in the same non-stick skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until softened, about 3 minutes.
  • Return scrambled eggs to the skillet and add cooked shrimp, peas, and green onions. Cook and stir over medium heat until peas are tender, about 3 minutes. Add cooked and cooled rice; cook and stir until rice is heated through, about 5 minutes. Pour in sauce mixture and toss to coat. Let sit, covered, on low heat to allow rice to absorb sauce flavor, about 10 minutes.

Nutrition Facts : Calories 511 calories, Carbohydrate 57.1 g, Cholesterol 181.1 mg, Fat 22.1 g, Fiber 3.5 g, Protein 21.7 g, SaturatedFat 12.5 g, Sodium 888.4 mg, Sugar 6.6 g

1 (13.5 ounce) can light coconut milk
1 ½ cups chicken broth
½ cup water
2 tablespoons butter
1 tablespoon white sugar
2 ¼ cups jasmine rice
3 tablespoons soy sauce
3 tablespoons hoisin sauce
2 tablespoons chicken broth
2 tablespoons chili oil, divided
1 tablespoon sesame oil
cooking spray
3 eggs, lightly beaten
1 tablespoon olive oil
½ cup chopped yellow onion
½ cup chopped green bell pepper
2 tablespoons minced garlic
1 pound cooked shrimp, chopped
1 (10 ounce) package frozen peas, thawed
1 cup sliced green onions

SPICY SHRIMP MASALA

Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.

Provided by Zainab Shah

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17



Spicy Shrimp Masala image

Steps:

  • Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
  • Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
  • Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
  • Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
  • Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.

1 pound large shrimp, peeled and deveined
1 1/2 teaspoons coarsely ground black pepper
1/4 cup ghee or neutral oil
1/2 teaspoon ginger paste or freshly grated ginger
1/2 teaspoon garlic paste or freshly grated garlic
1 medium red onion, finely chopped
1 teaspoon Kashmiri red chile powder
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 to 3 Thai green chiles, finely chopped
5 plum tomatoes, finely chopped
1 teaspoon fine sea salt
1/4 cup coconut milk, stirred (optional)
1 to 2 tablespoons lemon juice (from about 1/2 lemon)
1/4 teaspoon garam masala
1 to 2 tablespoons fresh cilantro, chopped
Roti or pita, for serving

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



One-Pot Spiced Shrimp and Rice image

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.

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
1 cup green olives, smashed, pits removed
2 Tbsp. double-concentrated tomato paste
¼ tsp. crushed red pepper flakes
1 (14-oz.) can whole peeled tomatoes
1 lb. large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
1 cup jasmine rice, rinsed until water runs clear
1 tsp. ground cumin
1 tsp. ground turmeric
2¾ cups low-sodium vegetable broth or water
Chopped parsley (for serving)

SHRIMP AND PEPPERS IN SPICY TOMATO SAUCE

Categories     Onion     Pepper     Tomato     Low Cal     Shrimp     Gourmet

Yield Serves 6

Number Of Ingredients 19



Shrimp and Peppers in Spicy Tomato Sauce image

Steps:

  • In a deep 12-inch heavy skillet stir together oil and flour and cook roux over moderate heat, stirring constantly, until color of peanut butter, about 10 minutes. Add onion and cook,stirring occasionally, until softened. Stir in garlic and cook,stirring, 1 minute. Add hot water, tomato sauce, chili powder,sugar, Worcestershire sauce, salt, bitters, cayenne, and black pepper and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, about 35 minutes. Season sauce with salt. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce in skillet before proceeding.
  • Stir bell peppers into sauce and cook, covered, over moderate heat,stirring frequently to avoid scorching, until crisp-tender, about 10 minutes. Transfer peppers with a slotted spoon to a large bowl,letting excess sauce drip into skillet, and cover and plastic wrap.Stir shrimp into sauce and cook, covered, over moderate heat, stirring occasionally, until cooked through, about 5 minutes. Transfer shrimp with slotted spoon to bowl and cover. Boil sauce, stirring, until thickened. Pour sauce, lemon juice, and salt to taste over shrimp mixture and stir to combine well. Serve shrimp and peppers over rice and sprinkle with parsley.

3 tablespoons olive oil
2 1/2 tablespoons all-purpose flour
1 1/2 cups chopped onion (about 1 large)
3 large garlic cloves, minced
4 cups hot water
an 8-ounce can tomato sauce (about 3/4 cup)
2 tablespoons chili powder
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/2 teaspoon Angostura bitters
1/2 teaspoon cayenne
1 teaspoon black pepper
3 yellow bell peppers, cut into 1/2-inch-wide strips
3 red bell peppers, cut into 1/2-inch-wide strips
2 1/2 pounds jumbo shrimp (about 36), shelled, leaving tail and last shell section intact, and deveined
1/4 cup fresh lemon juice
Accompaniment: basmati rice with mustard seeds and golden raisins
Garnish: 2 tablespoons minced fresh parsley leaves

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



Spicy Shrimp With Rice image

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

14 ounces baby shrimp (1 shrimp ring, or 1 bag of salad shrimp)
1 (10 ounce) can stewed tomatoes, drain and reserve liquid
1 (10 ounce) can tomatoes and green chilies, drain and reserve liquid
1 teaspoon dry mustard
4 teaspoons lemon juice
2 tablespoons parsley flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon low sodium salt
2 tablespoons olive oil
1/2 cup green onion, chopped
white minute rice

SPICY THREE PEPPER SHRIMP

This is an easy weeknight recipe for 2 or 3 that has loads of flavor. As written, it's pretty spicy for the grown-ups, but can be toned down to suit your spice tolerance. I serve it over saffron rice.

Provided by PanNan

Categories     Rice

Time 36m

Yield 2-3 serving(s)

Number Of Ingredients 10



Spicy Three Pepper Shrimp image

Steps:

  • Combine 1 tbsp olive oil and the next 6 ingredients, garlic through shrimp. Stir and let rest for at least 15 minutes. If refrigerated, the mixture can rest up to two hours.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the peppers and saute about 2 minutes. Add the shrimp mixture and saute for 5 - 6 minutes, or until shrimp are opaque and cooked through. Be careful not to overcook the shrimp.
  • Sprinkle the cilantro on the shrimp and serve with the rice.

Nutrition Facts : Calories 1007.9, Fat 17.2, SaturatedFat 2.5, Cholesterol 286, Sodium 1871.8, Carbohydrate 161.8, Fiber 4.2, Sugar 2.6, Protein 44.6

2 tablespoons olive oil (divided)
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 teaspoon fresh ginger, peeled and grated
1/2 teaspoon salt
1 dash ground black pepper
1 lb jumbo shrimp, peeled and deveined
1 red bell pepper, sliced and cut in half horizontally
1 tablespoon finely chopped fresh cilantro
2 cups prepared saffron rice

SPICY STIR FRIED SHRIMP AND PEPPERS

This is delicious served over rice. The heat can be adjusted by using different peppers and the amount of chili sauce. Adapted from a recipe at a cooking demonstration at the Fiery Foods & BBQ Show

Provided by ellie_

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13



Spicy Stir Fried Shrimp and Peppers image

Steps:

  • On medium high heat add oil to a large skillet.
  • When oil is hot add next 7 ingredients (shrimp-green onions) and saute for 3-5 minutes or until shrimp is pink and vegetables are tender.
  • Add remaining ingredients (chili sauce-butter), stirring well until hot.

2 tablespoons olive oil
1 lb medium shrimp, peeled and deveined
1 onion, chopped
1 red bell pepper, chopped
1 green pepper, chopped
1 poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 green onions, sliced
1/2 cup sweet Asian chili sauce, to taste
4 ounces sherry wine
1 -2 tablespoon sambal oelek or 1 -2 tablespoon chili paste, to taste
1/2 teaspoon sesame oil
1/2 cup butter

SPICY SHRIMP WITH HOT CHILI PEPPERS

Make and share this Spicy Shrimp With Hot Chili Peppers recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Asian

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19



Spicy Shrimp With Hot Chili Peppers image

Steps:

  • In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.
  • Meanwhile, blend together all sauce ingredients.
  • Slice the chili peppers in half lengthwise, and scrape out the seeds with the tip of a knife, then cut the peppers into 1/4-inch pieces (I use rubber gloves for this, watch your eyes, these are HOT!).
  • In a large wok or large heavy skillet, over high heat, add in half of the marinated shrimp; stir-fry for 2 minutes, or until the shrimp turns pink; remove.
  • Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.
  • Wipe out the pan with a paper towel.
  • Heat the remaining oil in the same pan.
  • Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.
  • Add in the green onions and bell pepper; stir-fry 1 minute.
  • Add in the sauce mixture; cook, stirring until sauce boils and thickens.
  • Stir in the shrimp and sesame oil.
  • Serve immediately.

2 tablespoons cornstarch
2 tablespoons dry sherry or 2 tablespoons rice wine
1 tablespoon soy sauce
1 tablespoon minced fresh garlic, to taste (lots is better!)
1 tablespoon fresh minced ginger
1 teaspoon sesame oil
1 1/2-2 lbs uncooked medium shrimp, peeled and deveined
3/4 cup chicken broth
3 tablespoons sugar, to taste
1 1/2 tablespoons cornstarch
1/4 cup soy sauce
3 tablespoons dry sherry or 3 tablespoons rice wine
2 teaspoons rice vinegar
6 small chili peppers or 1 teaspoon crushed dry red pepper flakes, to taste
4 tablespoons oil, divided
1 tablespoon minced fresh garlic, to taste
1 1/2 cups green onions, cut in 1/2 inch pieces
1 red bell pepper, seeded and cored, cut into 1/2 inch squares
1 1/2 teaspoons sesame oil

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



Spicy Shrimp and Rice image

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

1 Tbsp. oil
1/2 cup chopped onions
1/3 cup each chopped green and red peppers
2 cloves garlic, minced
1 cup low-sodium fat-free reduced-sodium chicken broth
3/4 cup cooked long-grain brown rice
1/2 cup HEINZ Tomato Ketchup
1/2 tsp. hot pepper sauce
1 lb. uncooked medium shrimp, peeled, deveined
2 Tbsp. chopped fresh parsley

SPICY SHRIMP AND RICE

Make and share this Spicy Shrimp and Rice recipe from Food.com.

Provided by Jayms110783

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10



Spicy Shrimp and Rice image

Steps:

  • Heat olive oil in large non-stick skillet. Add all vegetables except garlic and cook until they just begin to become tender.
  • Add shrimp, garlic, soy sauce, and a generous amount of Tabasco.
  • Cook until shrimp are done. Be sure not to over-cook.
  • Season to taste with salt and pepper and serve over rice. Add additional soy and hot sauce if desired.

10 -15 large shrimp, raw
2 tablespoons olive oil
2 cups brown rice, cooked
1/4 cup soy sauce
Tabasco sauce, to taste
1/2 red bell pepper, diced
1/2 cup asparagus, diced
1 minced garlic clove
1/2 cup carrot, diced
salt & pepper, to taste

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From friendseat.com


SPICY SHRIMP AND CREAMY CORN RICE - HUNGRY HAPPENS
Rice: To the same pan, melt the butter and then add the onion and jalapeño. Cook for 4 minutes. Add the garlic and cook for 30 seconds. Add the corn and cook for another 30 seconds. Season with salt and pepper to taste. Add the rice and cook for 1 minute. Finally add the broth and cream and mix to combine. Heat on LOW to simmer, COVER THE PAN ...
From hungryhappens.net


RECIPE: SPICY RICE WITH SHRIMP STEP BY STEP WITH PICTURES
Then add the soaked rice (without any liquid), Pour in the rest of the stock, season with salt to taste, stir to blend, Bring to the boil, then turn the heat down to low, cover and simmer for 10 minutes. At the end of the stew, place the thawed shrimp and finely chopped parsley on the rice, Keep under the lid for a few more minutes, then stir ...
From handy.recipes


10 BEST SPICY RICE WITH SHRIMP RECIPES | YUMMLY
The Best Spicy Rice With Shrimp Recipes on Yummly | Paella, Asparagus And Shrimp Coconut Curry, Kielbasa And Chicken Gumbo
From yummly.com


SPICY SHRIMP AND PEPPER SKILLET RECIPE | MYRECIPES
Step 1. Place peppers in a colander, and rinse under running water; drain well. Set aside. Advertisement. Step 2. Heat oil in large nonstick skillet coated with cooking spray over medium-high heat. Add garlic and pepper stir-fry; sauté 5 minutes or until peppers are tender. Step 3.
From myrecipes.com


SPICY JALAPENO SHRIMP QUESO RECIPE - THERESCIPES.INFO
Jalapeños with shrimp Queso Flameado Recipe - A Thrifty Diva tip athriftydiva.com. Directions: Preheat oven to 350 degrees. Cook chorizo in a pan until browned and it becomes oily. Remove and place in small bowl. Cook shrimp in same pan, with a teaspoon of oil added about 1-2 minutes on each side until cooked. Remove and place in a bowl ...
From therecipes.info


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


SPICY SHRIMP AND PEPPERS (30 MINUTE MEAL) - CRAZY FOR CRUST
Add the onions and peppers and cook until they’re tender but still crisp. Push the peppers to the sides of the pan, add the remaining 2 teaspoons oil and the shrimp. Cook until shrimp is pink and cooked through, just about 3-4 minutes. Stir in the salsa and lime juice and heat through. Serve hot.
From crazyforcrust.com


SHRIMP FRIED RICE - SPICY CHINESE - EASY PEASY CURRY
Heat pan and add oil and 1 tbsp of butter. Add the chopped garlic to the pan and cook until slightly browned. Add the shrimp and cook until color changes. Take out shrimp from the pan and leave aside. Add all the chopped veggies (onion, jalapeno, carrot, peppers) into pan and cook for 5 mins. Move veggies to one side of the pan, and add an egg ...
From easypeasycurry.com


SPICY PIRI-PIRI RICE AND SHRIMP - SIMPLE CUISINE
White Rice White Shrimp Green onion Piri piri Butter [ butter, salt, seasoning (spices, dehydrated red bell pepper, dextrose, flavour, anchovies, Barley), lemon juice, sugar, spices]. Contains: Shrimp Milk Anchovy Barley. May contain : Fish Egg …
From simplecuisine.ca


SPICY SHRIMP WITH RICE BY FOODMYMUSE - THE FEEDFEED
Tender shrimp and homemade seafood stock make this Spicy Shrimp and Rice dish a weeknight winner! Serve over white rice and top with fresh herbs for a delicious meal with a nice kick. Our Shrimp feed has recipes for tacos, curries, and appetizers in addition to every which way you can enjoy fresh, sweet shrimp! Check it out for 100+ recipes ...
From thefeedfeed.com


10 BEST SPICY RICE WITH SHRIMP RECIPES | YUMMLY
Spicy Rice with Shrimp Recipes 134,805 Recipes. Last updated Mar 24, 2022. This search takes into account your taste preferences. 134,805 suggested recipes ...
From yummly.co.uk


30 SPICY SHRIMP RECIPES FOR PEOPLE WHO LOVE HEAT
Credit: lutzflcat. View Recipe. Make this simple main dish with just five ingredients: a package of rice vermicelli, tomatoes, green onions, cooked shrimp, and Thai peanut sauce. It's great served warm or cold.
From allrecipes.com


SPICY RICE WITH SHRIMP AND PEPPERS | RECIPE | EASY RICE RECIPES ...
Jul 27, 2012 - Spicy Rice with Shrimp and Peppers Recipe. Jul 27, 2012 - Spicy Rice with Shrimp and Peppers Recipe. Jul 27, 2012 - Spicy Rice with Shrimp and Peppers Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.com


SPICY SHRIMP TOAST | FOOD & WINE
Step 1. Cut one-third of the shrimp into 1/4-inch-thick slices; place in a small bowl, cover, and place in refrigerator. Place egg whites, sambal oelek, wine, tamari, fish sauce, cream, preserved ...
From foodandwine.com


TROPICAL-STYLE SPICY SHRIMP OVER STICKY RICE - MAKEGOODFOOD.CA
In a large pan, heat a drizzle of oil on medium-high. Cook ¾ of the curry paste (½ for medium spicy), stirring occasionally, 2 to 3 min., until lightly browned. Add the sweet peppers, white bottoms of the scallions and 2 tbsp water (double for 4 portions). Sauté, stirring to combine, 1 to 2 min., until fragrant; season with S&P .
From makegoodfood.ca


SPICY SHRIMP AND COCONUT RICE - PLACE AT THE TABLE
Spicy Shrimp. 1/4 cup sunflower oil; 2 poblano peppers, quartered, julienned, and septa removed (save most of the seeds) 1 tsp kosher salt, divided; 2 Fresno peppers, sliced with seeds; 1 finger length of fresh ginger, peeled and sliced into discs; 1 head of garlic, cloves thinly sliced; 1.5 lbs raw shrimp, peeled, deveined and tails removed; 1 ...
From placeatthetable.net


SPICY SHRIMP AND RICE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


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