Wild Rice Shrimp Saute Recipes
WILD RICE SHRIMP BAKE
Fresh shrimp lends a special touch to this effortless entree that starts out with a boxed wild rice mix. In Mobile, Alabama, Lee Stearns tops off the creamy casserole with a handful of crunchy croutons.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Prepare rice according to package directions. , Meanwhile, in a large skillet, saute the shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add the soup to the rice; stir into the shrimp mixture. , Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 299 calories, Fat 12g fat (6g saturated fat), Cholesterol 137mg cholesterol, Sodium 1083mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
SHRIMP & WILD RICE
Here is a simple and delicious recipe I found in All Through the Seasons...Gooseberry Patch cookbook. I added a few things but it's pretty much the same. I have used half-n-half for the heavy cream and it's works out fine. Serve it with a green salad and bread makes for a complete meal.
Provided by mama smurf
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare wild rice mix according to package directions.
- Saute onion, green pepper, and garlic in butter in a large skillet until tender. Add mushrooms, jalapenos, hot pepper sauce and salt and pepper and saute for 2-3 minutes, remove from heat. Add cream and rice; cool slightly. Add shrimp, mixing well, and pour into a buttered 11" x 7" baking dish; top with almonds.
- Bake, uncovered, at 350 degrees for 30 minutes.
Nutrition Facts : Calories 548, Fat 50.5, SaturatedFat 28.9, Cholesterol 252.9, Sodium 348.7, Carbohydrate 9.7, Fiber 2.5, Sugar 3.4, Protein 17.6
WILD RICE SHRIMP SAUTE
Make and share this Wild Rice Shrimp Saute recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, add water, 1 tablespoon butter, lemon juice, Worcestershire, mustard, and pepper; bring to a boil.
- Add rice and seasoning packet; return to boiling.
- Lower heat; cover and simmer for 25-30 minutes or until rice is tender and liquid is absorbed.
- In a large skillet, melt remaining butter.
- Add shrimp, green pepper, and onions.
- Saute and stir for 5-7 minutes or until shrimp turn pink and are cooked through.
- Add rice; stir until heated through.
Nutrition Facts : Calories 227, Fat 13.6, SaturatedFat 7.7, Cholesterol 203.3, Sodium 260.4, Carbohydrate 1.9, Fiber 0.2, Sugar 0.3, Protein 23.4
SHRIMP & WILD RICE
Fixed this last night and it was wonderful. The shrimp were bite size and went so well with the rest of the ingredients. I would imagine that this would also be good with cooked chicken.
Provided by Nimz_
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice as directed.
- Saute onion, bell pepper and jalapeno pepper in 2 tablespoons butter until slightly tender, about 5 minutes.
- Mix with the cooked rice.
- Fold in cooked shrimp.
- Spread evenly into a greased 8X11 inch baking dish.
- Cover with crushed Ritz crackers.
- Drizzle with 4 tablespoons melted butter.
- Bake until bubbly at 350 degrees, about 30-35 minutes or until top is lightly browned.
- Serve with salad and garlic bread.
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- First, in a medium size pot, cook the wild rice with water, broth and salt and follow the directions to the package to cook the rice until the rice is a tender bite. Or you may cook the rice in your pressure cooker or Instant Pot. When the rice is fully cooked, leave it in the pot to keep it warm and set is aside.
- Meanwhile, place the defrosted shrimp in a bowl and run under cold water to rinse. While rinsing, pick up each shrimp and gently pull off its tail and discard the tails. Continue to rinse a few times to remove its iodine. Allow shrimp to drain in a colander for a few minutes.
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- Add the shrimp and stir while it's sauteing for about 2 minutes. Add in the white wine and butter and cover with a lid. Saute for additional 3 to 4 minutes, until the shrimp is opaque and pink. Taste the shrimp and season with salt and pepper to taste. Turn off the heat.
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- Bring 1-1/2 cups water or broth and rice to a boil in a saucepan then place a lid on top, turn heat down to low, and simmer until rice is tender, 45-50 minutes.
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