SHRIMP WITH COCONUT RICE
You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you've got a smart entree that's company worthy. -Charla Arnold, North Branch, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.
Nutrition Facts : Calories 516 calories, Fat 26g fat (21g saturated fat), Cholesterol 161mg cholesterol, Sodium 527mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
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
CAJUN SHRIMP AND RICE
A one-skillet weeknight dinner with a Cajun accent. Who can resist this riff on jambalaya with spicy pork sausage, shrimp, and the Louisiana trinity of onion, bell pepper, and celery?
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Add sausage; cook, stirring, until browned, about 5 minutes. Transfer to a plate. Reduce heat to medium; add remaining oil, onion, celery, bell pepper, garlic, and 1/2 teaspoon salt. Cook, stirring, until vegetables are soft and golden, about 8 minutes.
- Add tomatoes and rice; cook over high heat, stirring, 1 minute. Return sausage with any juices to skillet. Stir in broth; bring to a boil, then reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Season shrimp with salt and pepper; arrange in a single layer atop rice. Cover; cook until bright pink, 4 minutes. Uncover; let stand 10 minutes. Fluff with a fork and sprinkle with scallions.
CAJUN SHRIMP OVER COCONUT RICE
based on a recipe from intermezzo magazine. i use my mango peach salsa recipe#53388 and this is a lovely dish
Provided by chia2160
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- preheat oven to 350, preheat broiler to high.
- for the rice:.
- melt butter in an oven safe dutch oven.
- add scallions, garlic and ginger and cook until softened.
- add rice, stir one minute.
- add lemon and lime juice, vegetable broth, salt, pepper, bring to a boil.
- cover and place in oven, bake 20 minutes.
- remove, lift lid and let it cool 10 minutes.
- fluff with a fork and mix in coconut milk and coconut.
- cook over low heat until warmed through.
- for shrimp: coat with olive oil and cajun seasoning.
- thread 3 shrimp vertically on each skewer and broil 2 minutes per side.
- serve shrimp over rice garnished with salsa.
Nutrition Facts : Calories 526.9, Fat 34.8, SaturatedFat 22.7, Cholesterol 53.2, Sodium 255.7, Carbohydrate 48.2, Fiber 2.9, Sugar 5.4, Protein 7.5
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
THAI-STYLE SHRIMP AND VEGGIES WITH TOASTED COCONUT RICE
Make and share this Thai-Style Shrimp and Veggies With Toasted Coconut Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a saucepan, combine 1 ½ cups chicken stock with 1 cup shredded coconut; bring to a simmer; add in the rice.
- Return to a simmer over low heat and place a tight-fitting lid on the pan; cook the rice for 18 minutes.
- Heat a small skillet over medium heat; add in the remaining ½ cup shredded coconut; stir frequently and toast until golden, about 2-3 minutes (once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it).
- Remove coconut from pan and reserve.
- Heat a big skillet over med-high heat with a tablespoon vegetable oil.
- Season shrimp with salt and pepper; add to the hot skillet.
- Stir/saute for 2 minutes on each side, or until they turn pink but are not yet firm, then remove from the pan to a plate; reserve.
- Return the skillet to the heat and add remaining 2 tablespoons oil; add in onions, cabbage, carrots, red pepper flakes, garlic, ginger, red bell pepper to the pan.
- Cook, stirring often, for 3-4 minutes.
- Add in the tamari and remaining cup of stock, then toss the shrimp back into the pan; stir to combine.
- Cook the shrimp and veggies for 2 more minutes, or until the shrimp are cooked through.
- Add the scallions, basil, half the cilantro, and lime juice; taste for seasoning, adding more tamari, salt, or pepper to taste.
- Add the reserved toasted coconut to the cooked rice; fluff rice with a fork.
- Serve the Thai shrimp on top of the coconut rice; sprinkle remaining cilantro over the top.
Nutrition Facts : Calories 746.9, Fat 31.3, SaturatedFat 13.9, Cholesterol 263.7, Sodium 1339.2, Carbohydrate 70.8, Fiber 4.7, Sugar 21.7, Protein 45.5
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