Shrimp Wild Rice Recipes

WILD RICE SHRIMP SAUTE

Wild Rice Shrimp Saute image

The seafood is so good here in Florida, and shrimp is at the top of our list of favorites. Shrimp and wild rice make a delicious combination, and this dish is special enough to serve to company.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2-1/3 cups water
4 tablespoons butter, divided
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 package (6 ounces) long grain and wild rice mix
1 pound uncooked shrimp, peeled and deveined
2 tablespoons chopped green pepper
2 tablespoons chopped green onions

Steps:

In a large saucepan, combine the water, 1 tablespoon butter, lemon juice, Worcestershire sauce, mustard and pepper. Bring to a boil over medium heat. Add rice with seasoning packet; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender and liquid is absorbed. , Meanwhile, in another large skillet, cook the shrimp, green pepper and onions over medium heat in remaining butter. Cook and stir for 7-9 minutes or until shrimp turn pink. Add rice; heat through.

Nutrition Facts : Calories 333 calories, Fat 13g fat (7g saturated fat), Cholesterol 199mg cholesterol, Sodium 886mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.

SHRIMP & WILD RICE

Shrimp & Wild Rice image

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

Ingredients

4 cups small shrimp (cooked and peeled)
1 (6 ounce) box uncle ben's long grain and wild rice blend
1 (10 1/2 ounce) can cream of chicken soup
1/2 cup chopped onion
1/3 cup chopped red bell pepper
1 large jalapeno pepper, seeds and membrane removed, cut in half and thinly sliced
3/4 cup butter, divided
1 cup crushed Ritz cracker

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.

SHRIMP AND WILD RICE CASSEROLE

Shrimp and Wild Rice Casserole image

Make and share this Shrimp and Wild Rice Casserole recipe from Food.com.

Provided by Dreamgoddess

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 can cream of mushroom soup
2 tablespoons green peppers, chopped
2 tablespoons onions, chopped
2 tablespoons butter, melted
1 tablespoon lemon juice
2 cups wild rice, cooked
1/2 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 cup shredded cheddar cheese
1/2 lb shrimp, shelled and deveined

Steps:

Combine all ingredients.
Pour into a greased 2 1/2 quart casserole dish.
Bake at 375 degrees for 30-35 minutes.

Nutrition Facts : Calories 504.5, Fat 16.5, SaturatedFat 7.9, Cholesterol 101.5, Sodium 1004.1, Carbohydrate 67.1, Fiber 5.2, Sugar 3.7, Protein 24.5

SHRIMP AND WILD RICE SOUP

Shrimp and Wild Rice Soup image

An easy to make soup that is loved by everyone that has tried it. I am always asked to bring it to pitch-ins.

Provided by Chef Greger

Categories Brunch

Time 1h25m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup uncooked wild rice, rinced
14 1/2 ounces chicken broth
2 (10 3/4 ounce) cans condensed cream of potato soup
2 cups half-and-half
1 cup shredded swiss cheese
1/4 cup sliced green onion
12 ounces frozen cooked and peeled shrimp
salt and pepper
cayenne, may be added to spice it up (to taste)

Steps:

In lg. saucepan, combine chicken broth and wild rice. Bring to boil. Reduce heat; cover and simmer for 45 minute or until rice is tender. Stir in potato soup. Add half and half, swiss cheese and green onions (or scallions). Simmer until cheese is melted, stirring frequently. You may add a little more chicked broth if soup is too thick. Add shrimp; heat gently until shrimp are throughly heated, stirring frequently; DO NOT BOIL.

Nutrition Facts : Calories 349.8, Fat 17.4, SaturatedFat 10.3, Cholesterol 161.9, Sodium 1236.9, Carbohydrate 24.3, Fiber 1.3, Sugar 2.7, Protein 24

WILD RICE SHRIMP BAKE

Wild Rice Shrimp Bake image

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

Ingredients

1 package (6 ounces) long grain and wild rice mix
1 pound uncooked medium shrimp, peeled and deveined
1 medium green pepper, chopped
1 medium onion, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup seasoned stuffing croutons

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

Shrimp & Wild Rice image

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

Ingredients

1 (6 ounce) package long grain and wild rice blend, uncooked
1 yellow onion, chopped
1 -2 garlic clove, minced
1 green pepper, chopped
1/2 jalapeno, chopped fine
1/2 cup butter
8 ounces package sliced mushrooms
1 teaspoon hot pepper sauce
salt and pepper
1 cup heavy cream
1/2 lb shrimp, cooked, peeled and cleaned medium size
1/4 cup toasted almond, sliced

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

TURKEY WILD RICE CASSEROLE

Turkey Wild Rice Casserole image

From Mom, and one of her best meals. She got the recipe from a friend at a potlock who found it in a newspaper article. She liked to serve this dish with steamed green beans or a salad and caraway puffs.

Provided by Spankie

Categories Poultry

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter
1/3 cup flour
2 teaspoons salt
1 (10 ounce) can chicken broth
1 1/2 cups milk
1 (4 ounce) package wild rice, cooked
1 cup green pepper, diced
1 (2 ounce) jar pimiento, drained, diced
3 cups cooked turkey, cubed
1/2 cup slivered almonds
sliced mushrooms, drained

Steps:

Melt butter over medium low heat in large dutch oven; lower heat, add flour and salt; stir constantly until combined to prevent lumps.
Add chicken broth and milk; cook until thick and bubbly, whisking frequently to prevent burning.
Add remaining ingredients; mix well.
Pour into 9 x 13 inch baking dish.
Bake for 45 minutes at 350°F.

Nutrition Facts : Calories 343.9, Fat 19.6, SaturatedFat 9.4, Cholesterol 76.8, Sodium 877.2, Carbohydrate 20.4, Fiber 2.3, Sugar 1.5, Protein 22.2

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Bring 1-1/2 cups chicken broth and rice to a boil in a saucepan then place a lid on top, turn heat down to low, and then simmer until rice is tender, 45-50 minutes.
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