Shrimp Pepper And Rice Soup Recipes

DUMP AND BAKE SHRIMP AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 1 ½ quart baking dish with cooking spray and set aside.
• In a large bowl, stir together condensed soup, bell pepper, onion, rice, Worcestershire sauce, mustard, pepper and shrimp. Transfer to the prepared baking dish.
• In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
• Sprinkle breadcrumb mixture over top of the casserole.
• Cover and bake for about 20 minutes. Remove the cover and continue baking (uncovered) for about 10 more minutes, or until shrimp are pink and breadcrumbs are golden brown.

EASY THAI SHRIMP SOUP

Steps:

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.

SHRIMP, PEPPER AND RICE SOUP

Steps:

• In 10-inch skillet, cook rice in butter over medium-high heat, stirring frequently, until rice is golden. Stir in water and seafood seasoning. Heat to boiling; reduce heat. Cover; simmer 30 to 35 minutes or until rice is almost tender and mixture is creamy.
• Meanwhile, in 2-quart saucepan, cook apple juice, onion and garlic over medium-high heat 5 minutes, stirring frequently. Stir in remaining ingredients. Cook about 10 minutes, stirring occasionally, until hot.
• Stir cooked rice into seafood mixture. Cook about 5 minutes, stirring occasionally, until rice is tender.

SHRIMP & RICE SOUP

Steps:

• Add the rice, red pepper, salt, tomatoes, and water to the pot. Bring it to a boil and cook the rice until tender, about 15 minutes. Stir in the coconut milk and bring to a simmer.
• Stir in the shrimp and simmer the soup for about 8 minutes, or until the shrimp are cooked. Stir in the pepper, and lemon juice and serve.

ONE-POT SPICED SHRIMP AND RICE

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.

CHEESY SHRIMP AND RICE

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.