Citrus Shrimp And Rice Recipes

CITRUS SHRIMP AND RICE

Steps:

• In 12-inch nonstick skillet, cook butter, rice and vermicelli mix and contents of seasoning packet over medium heat about 2 minutes, stirring frequently, until rice and vermicelli are light golden brown.
• Stir in water. Heat to boiling; reduce heat to low. Cover and cook about 15 minutes or until most of liquid is absorbed.
• Stir in marmalade, lemon peel and shrimp. Cover and cook 5 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Stir in pea pods. Cover and cook 3 to 4 minutes or until pea pods are crisp-tender.

LEMON SHRIMP WITH PARMESAN RICE

Steps:

• In a small saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. , Meanwhile, in a large cast-iron or other heavy skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper. , Stir cheese and parsley into rice; serve with shrimp.

ONE-PAN LEMON SHRIMP AND RICE WITH PESTO

Steps:

• Preheat oven to 375°F. Heat 2 tablespoons oil in an ovenproof straight-sided skillet over medium-high. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add squash, season with salt and pepper, and cook until beginning to soften, 1 to 2 minutes.
• Add wine; cook, stirring, until mostly evaporated, about 2 minutes. Stir in rice, 2 1/2 cups water, and 1 teaspoon salt. Bring mixture to a boil over medium-high heat, then cover and transfer to oven. Bake 25 minutes.
• Season shrimp and nestle into skillet. Cover, return to oven, and bake until shrimp are opaque and rice has absorbed liquid, 5 to 6 minutes. Let stand 5 minutes, then fluff with a fork. In a small bowl, whisk together pesto, lemon juice, and remaining 1 tablespoon oil; drizzle over shrimp and rice. Serve with basil and lemon wedges.

LEMON SHRIMP WITH RICE

Steps:

• In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.
• Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.
• Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered, until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.

CITRUS SHRIMP AND RICE

Steps:

• Make sure that the tails and shell are removed from shrimp.
• In a skillet, cook rice with butter until lightly browned.
• Stir in water with seasoned packet. Heat to boil, reduce heat to low. Cover and cook about 15 minutes or until MOST of liquid is absorbed.
• Stir in marmalade, lemon peel and shrimp. Cover and cook 5 more minutes, stirring constantly until shrimp is done.
• Stir in pea pods, cover and cook 5 more minutes or until pea pods are crisp tender.