SHRIMP IN GARLIC CREAM SAUCE OVER RICE
Steps:
- Heat olive oil in a pan over medium heat. Saute onion, celery, and garlic until soft, about 5 minutes. Add rice and cook, stirring frequently, until toasted, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Do not lift the lid.
- Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add shrimp, lemon juice, sherry, and hot sauce. Cook until shrimp turn pink, 2 to 3 minutes. Stir in cream and heat through, but do not bring to a boil. Season with salt and pepper.
- Spoon the shrimp cream sauce over the rice. Sprinkle with paprika and serve.
Nutrition Facts : Calories 837.1 calories, Carbohydrate 50.6 g, Cholesterol 488.3 mg, Fat 50.6 g, Fiber 1.4 g, Protein 42.5 g, SaturatedFat 29.3 g, Sodium 1078.6 mg, Sugar 2.3 g
MAKEOVER SHRIMP RICE CASSEROLE
The cooks at Taste of Home made a lightened-up version of my shrimp casserole, and I love it. The makeover has only half the calories and sodium of my original recipe, and less fat, too. -Marie Roberts, Lake Charles, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 2-3 minutes or until shrimp turn pink. Remove and set aside. In the same skillet, saute the mushrooms, green pepper and onion in remaining butter until tender. , Stir in the flour, salt and cayenne. Gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add rice, 1/2 cup cheese and the shrimp; stir until combined. , Pour into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 318 calories, Fat 10g fat (6g saturated fat), Cholesterol 137mg cholesterol, Sodium 621mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
SHRIMP SCAMPI WITH RICE
Lemon, garlic, shallots, butter, fresh herbs, and white wine combine to create a delightful shrimp dish that is full of flavor. Once the prep is done, everything comes together in a snap! Serve it over white rice with fresh, steamed broccoli on the side. If you prefer, you could serve it over a crusty bread to get every drop of the delicious sauce.
Provided by Bibi
Categories Shrimp Scampi
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Combine olive oil and butter in a large, nonstick skillet and melt butter over medium heat. Add shallots and cook until softened, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour in white wine and lemon juice. Season with salt, black pepper, and red pepper flakes and mix to combine. Bring to a boil and cook for 4 minutes.
- Add shrimp and 4 sprigs thyme, and cook until shrimp just begin to change color, 2 to 3 minutes. Remove shrimp from cooking liquid, place on a plate, and set aside.
- Continue boiling the liquid until reduced by half, 3 to 5 minutes.
- Return shrimp to the skillet, remove thyme sprigs, and add parsley. Cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 minutes.
- Serve shrimp and sauce over hot, fluffy rice. Garnish each plate with fresh thyme sprigs, if desired.
Nutrition Facts : Calories 335.4 calories, Carbohydrate 19.8 g, Cholesterol 182.7 mg, Fat 15.6 g, Fiber 3 g, Protein 25.6 g, SaturatedFat 4.2 g, Sodium 336 mg
CHEESY SHRIMP AND RICE
A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.
Provided by Yoly
Categories Main Dish Shrimp
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
- Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
- Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg
SHRIMP MONTEREY
For a special occasion or when company's coming, this delicious seafood dish makes a lasting impression. You'll be surprised at how fast you can prepare it. A mild, fresh-tasting sauce and the Monterey Jack cheese nicely complement the shrimp, I serve it over pasta or rice. -Jane Birch Edison, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat; saute shrimp and garlic just until shrimp turn pink, 3-5 minutes. Using a slotted spoon, transfer to a greased 11x7-in. baking dish. , Add wine to skillet; bring to a boil. Cook until liquid is reduced by half; pour over shrimp., Sprinkle with cheese and parsley. Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, serve over linguine.
Nutrition Facts : Calories 321 calories, Fat 17g fat (10g saturated fat), Cholesterol 228mg cholesterol, Sodium 437mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
CHEESY SHRIMP OVER RICE
I was cleaning out my pantry last week and found a can of condensed cheddar cheese soup. Upon further "investigation" I also found a can of condensed cream of shrimp soup! So, I decided to try to create our dinnertime meal using these soups, frozen shrimp and other ingredients on hand. Sort of an "at-home" Chopped! The result...
Provided by Susan Bickta
Categories Seafood
Time 55m
Number Of Ingredients 12
Steps:
- 1. Cook shrimp as usual, using Old Bay seasoning to taste. Drain, cool, peel and devein, reserving 1/2 cup cooking liquid. Set aside.
- 2. Meanwhile, heat oven to 350 degrees F. Coat a 2 quart casserole with cooking spray. Set aside.
- 3. In a 2 quart saucepan, over medium to high heat, heat the butter until melted. Add the celery and shallots, Saute for 3-4 minutes. Add the cheese soup, cream of shrimp soup, wine and the cooking liquid from the shrimp. Mix well and cook, stirring often, for 3-4 minutes.
- 4. Add 2 slices of the Provolone (torn into pieces) and 1/2 cup of the cheddar cheese. Cook, stirring constantly, until cheese melts.
- 5. Add the shrimp, mix well and transfer to prepared casserole.
- 6. Top with remaining cheeses. First, lay slices of Provolone on top and then sprinkle evenly with shredded cheddar cheese.
- 7. Bake for 25-30 minutes until cheese is melted, hot and bubbly. Remove from oven and garnish with dried parsley flakes.
- 8. Serve over rice.
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