MEXICAN SHRIMP
Healthy Mexican Shrimp and Rice. Easy recipe that's full of spicy Mexican flavor! Juicy shrimp, brown rice, veggies, and beans make it an all-in-one meal.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 21
Steps:
- In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan, then add the shrimp. Sprinkle with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to coat the shrimp with the spices, then continue to saute just until the shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
- Add the remaining ½ tablespoon oil, onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, the remaining 1 teaspoon chili powder, 1 teaspoon garlic powder, and ½ teaspoon cumin. Stir to coat the vegetables and cook 30 seconds. Add the rice and beans. Stir to coat once more.
- Add the diced tomatoes in their juices and water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat to a simmer. Let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 15 additional minutes, stirring the pot every 10 minutes to prevent sticking. If the rice begins to dry out, add a bit more water as needed.
- Stir in the green onions, cilantro, and reserved shrimp. Squeeze the lime over the top. Serve warm with desired toppings.
Nutrition Facts : ServingSize 2.25 cups (without extra toppings), Calories 492 kcal, Carbohydrate 89 g, Protein 42 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 173 mg, Fiber 21 g, Sugar 24 g
TUSCAN SHRIMP WITH WHITE BEANS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
- Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
- Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.
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
SOUTHWEST RICE AND BEANS FROM ROBERTO MARTIN
This is a wonderful dish that serves well as a main dish, or could easily be served as a side. Full of flavors of the southwest and deliciously eaten using flour or corn tortillas, if desired. I discovered this recipe in Vegan Cooking for Carnivores by Roberto Martin.
Provided by Bev I Am
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the rice:.
- Heat a large sautee pan with tight fitting lid, over high heat.
- Add the oil and allow to come to a shimmer.
- Add rice and stir for 3 minutes.
- Add onion, cook and continue stirring for another 3 minutes.
- Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
- Remove pan from heat and keep rice covered until ready to use.
- For the beans:.
- Heat large soup pot over high heat.
- Add oil and allow to come to a shimmer.
- Add onions and cook, stirring, until onion begins to turn color.
- Add garlic and oregano; cook for 1 minute.
- Reduce heat to medium, add tomatoes, broth, beans and cilantro.
- Allow to simmer until liquid is reduced by half (about 20 minutes).
- Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
- Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
- Serve in shallow bowls and top each serving with sliced avocado.
- Serve with warm tortillas, if desired.
Nutrition Facts : Calories 590.6, Fat 20.4, SaturatedFat 2.4, Sodium 338.4, Carbohydrate 86.8, Fiber 21, Sugar 8.6, Protein 19.5
SOUTHWESTERN STIR-FRIED SHRIMP
Bring a little of the southwest to your dinner table with this sassy shrimp and pepper stir-fry.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
- Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.
Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 110 mg, Fiber 1 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 5 g, TransFat 0 g
SOUTHWESTERN SHRIMP OVER RICE AND BEANS
Steps:
- RICE:
- Stir together rice and chicken broth in small pan. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender, about 18 minutes. Fluff with fork and set aside.
- BLACK BEANS:
- While rice is cooking, heat oil in small pan. Add garlic and saute 1 minute. Stir in beans and cumin and simmer 3 to 5 minutes. Set aside.
- SHRIMP
- Heat together butter and olive oil in small pan. Add shrimp, paprika, oregano, red pepper flakes, cumin and black pepper, and cook over medium heat until shrimp is tender, 6 to 10 minutes, stirring frequently. (See note)
- To serve, spoon rice onto serving plate, spreading out to large circle. Spoon black beans in center and top with cooked shrimp. Sprinkle with green onions.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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