Creamy Shrimp Rice Recipes

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.

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.

Steps:

• dice green onions, bell pepper, and celery
• place butter in skillet to melt then sautee diced mixture 1-2 minutes.
• add shrimp and sautee until color turns pink.
• in separate skillet combine soup and water and stir until blended creamy (may add more water but do not make thin!).
• add sauteed mixture and cover on low heat.
• cook until see low boil (as you would soup).
• add paprika and cayenne pepper to taste (I usually use 1 teaspoon of each because I like spicy!).
• place over rice.
• to make rice.
• combine rice and water.
• bring to boil then reduce heat to simmer.
• cover tightly for about 15 minutes.

Steps:

• Heat the oil in a wok over a medium-high heat.
• Add the garlic and saute for 2 minutes, stirring.
• Add the shrimp, and toss to coat, cook for about 3 minutes, or until just pink and firmed up.
• Pour in the wine, and cook for 2 minutes, to reduce a little.
• Add the stock powder and cream, and bring to the boil quickly.
• Reduce the heat, and simmer for about 5 minutes or until reduced and thickened a little.
• Stir through the sliced onion tops, and serve over hot rice in deep bowls, or a steak to make what we call Surf'n'turf..

Steps:

• Melt butter in medium saucepan over medium heat.
• Add celery, green pepper, onion, and garlic; cook, stirring occasionally, for 5 minutes or until vegetables are tender.
• Stir in flour.
• Gradually stir in evaporated milk, water and tomato paste.
• Cook, stirring constantly, until mixture just comes to a boil.
• Cook an additional 1 to 2 minutes or until mixture slightly thickens.
• Stir in shrimp, parsley, seasoning, salt and hot pepper sauce.
• Cook until heated through.
• Serve over rice.

Steps:

• Mix cream cheese spread, 2 Tbsp. milk and garlic powder until blended.
• Heat oil in large skillet on medium-high heat. Add red peppers and onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in peas; cook 3 to 4 min. or until heated through, stirring frequently. Add shrimp, black pepper and remaining milk; cook and stir 3 min. or until heated through. Add cream cheese mixture and lemon zest; cook and stir 2 min.
• Serve over rice.