ONE PAN SHRIMP AND RICE RECIPE
You'll love this simple and healthy shrimp and rice recipe, prepared Mediterranean-style with peas, chopped veggies, and a few spices. Add your favorite salad and call it dinner!
Provided by Suzy Karadsheh
Categories Seafood/Dinner
Time 38m
Number Of Ingredients 15
Steps:
- Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.
- In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika. Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
- Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
- While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
- Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
- Garnish with fresh parsley and serve!
Nutrition Facts : Calories 260 calories, Sugar 5.1 g, Sodium 495.2 mg, Fat 1.4 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 34.4 g, Fiber 3.9 g, Protein 26.8 g, Cholesterol 182.5 mg
SHRIMP AND YELLOW RICE
Steps:
- Heat olive oil and sauté the chopped garlic, onion, and green pepper. When half done, add the shrimp. When shrimp turns pink, add the tomatoes, saffron, salt, coloring if using, and water. When mixture starts boiling, add 1 cup rice. Bake in oven at 350℉ (180℃) for 15 minutes. Garnish with peas, pimiento and parsley leaves.
Nutrition Facts :
BASIC YELLOW RICE
Simple and delicious basic yellow rice.
Provided by EthioCook
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 7
Number Of Ingredients 10
Steps:
- Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
- Remove from heat. Discard bay leaves. Transfer to a bowl.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 49.2 g, Cholesterol 10.7 mg, Fat 3.6 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 2.3 g, Sodium 392.7 mg, Sugar 1.2 g
YELLOW RICE WITH VEGETABLES
Spanish yellow rice with fresh veggies that everyone loves.
Provided by Angie Duffy Hernandez
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Cook and stir onion, carrot, broccoli, red bell pepper, and garlic in hot oil until garlic just begins to brown, about 5 minutes.
- Pour vegetable broth into the saucepan; add rice, sazon seasoning, and adobo seasoning and stir. Bring the liquid to a boil, reduce heat to low, and cook until the liquid is absorbed and the rice is tender, about 25 minutes. Fluff rice with a fork to serve.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 42.8 g, Fat 1.4 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 1243.9 mg, Sugar 3 g
SCALLOPS & SHRIMP WITH YELLOW RICE
Bright, colorful and weeknight-simple, this seafood entree is special enough to serve company, too. Lillian Charves - New Bern, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add rice and turmeric; stir to coat. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender., Stir in the remaining ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink.
Nutrition Facts : Calories 349 calories, Fat 5g fat (1g saturated fat), Cholesterol 88mg cholesterol, Sodium 646mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
YELLOW RICE WITH VEGETABLES AND SHRIMP
Make and share this Yellow Rice With Vegetables and Shrimp recipe from Food.com.
Provided by loveleesmile
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan; add rice and cook for 1 to 2 minutes or until lightly golden, stirring frequently.
- Stir in chicken broth, TABASCO® Pepper Sauce, and turmeric; bring to a boil. Reduce heat to low. Simmer about 15 minutes or until most of the broth is absorbed.
- Stir in peas, green onions, tomato, olives and shrimp; cover and simmer for another 5 minutes or until rice is done.
FILIPINO YELLOW RICE WITH SHRIMP AND CHORIZO
Unlike many yellow rice recipes, this one - influenced by Spain's colonization of the Philippines - is a main course, similar to paella. I usually make it with jasmine rice, which is all about texture (slightly sticky and soft, yet firm enough to hold its shape) and smell (slight, but distinct floral notes). That said, I have substituted extra-long grain rice, the classic choice for Mexican- and Puerto Rican-style yellow rice, with good results. The shrimp and/or chorizo can be swapped with other quick-cooking proteins or vegetables. Use only vegetables and vegetable stock if you want to make the dish vegetarian.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Combine the broth and saffron in a small saucepan and bring to a boil over medium-high heat. When the liquid boils, stir it, remove the pan from the heat and allow the saffron to steep while you continue with the recipe.
- Add the peppers, chiles, garlic, onions and cilantro to a food processor and pulse until finely chopped. Reserve 3/4 cup of the sofrito for the rice and refrigerate or freeze the remainder for another use (see Cook's Note).
- Heat 2 tablespoons of the olive oil in a 5-quart saucepan over medium-high heat. Sprinkle the shrimp with the paprika and some salt and pepper. Add the shrimp to the pan and sear for 1 to 2 minutes per side. Transfer to a plate and set aside; reserve the pan.
- Lower the heat to medium low, then add the chorizo and remaining 1 tablespoon olive oil to the pan. Cook, stirring, until the fat rendered from the chorizo turns bright orange, 2 to 3 minutes. Using a slotted spoon, transfer the chorizo to the plate with the shrimp; reserve the pan.
- Add the rice to the pan and toast, stirring, until the rice turns orange from the rendered fat and begins to look opaque and chalky, 4 to 5 minutes. Add the reserved sofrito and cook, stirring, for about 3 minutes. Add the wine, scraping up any bits stuck to the bottom of the pan. Add the capers, brine and 2 teaspoons salt.
- Stir in the saffron-infused chicken broth, then allow the rice to cook, undisturbed, until the surface pokes up slightly and little bubble "dimples" begin to form in the center, 6 to 8 minutes. Stir the rice, then flatten the top to allow the rice to cook evenly. Cover the pan, lower the heat to low and cook for 25 minutes without removing the lid (trust the process).
- Remove from the heat and fluff the rice with a fork. Fold in the reserved shrimp and chorizo and the vinegar. Allow to sit covered for 5 minutes before serving.
SHRIMP IN YELLOW CURRY
Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
- Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
- Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 12 grams, Sodium 1856 milligrams, Sugar 2 grams, TransFat 0 grams
SHRIMP WITH VEGETABLES
Colorful sweet pepper, zucchini and yellow summer squash team up with tender shrimp in this delightful main dish. "If you clean the shrimp and slice the vegetables the night before, it makes a quick weeknight meal," notes Beth Woodard of Jamestown, North Carolina. "It's my husband's favorite stir-fry."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.
Nutrition Facts : Calories 302 calories, Fat 10g fat (1g saturated fat), Cholesterol 259mg cholesterol, Sodium 862mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges
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