Fajita Shrimp Over Rice Recipes

Steps:

• Cook rice according to package directions, adding 1 1/2 teaspoons fajita seasoning mix to cooking water. Set aside and keep warm.
• In a small bowl, mix together flour and remaining fajita seasoning mix. Pour over shrimp, toss to coat and set aside.
• Heat oil in a large saute pan over medium heat. Add onion and pepper and cook for about 10 minutes or until soft and slightly browned.
• Add wine and reduce by half. Add stock and reduce by half. Add lime juice and cook for 2 minutes.
• Add shrimp and pineapple and cook about 4 minutes, stirring to coat. Add butter and cook another 2 minutes. Sauce should be thickened slightly and shrimp should be done. Stir in cilantro.
• Divide rice between four bowls and add shrimp and vegetables.

Steps:

• Prepare jumbo butterfly shrimp and rice according to package directions. Heat oil in skillet and saute peppers, onions, and garlic for 5-7 minutes. Add cooked shrimp and cumin to skillet and saute an additional 2-3 minutes. Season to taste with salt and pepper. Toss cooked rice with chopped cilantro and chili powder. Plate a single serving of rice and spoon stir fry mixture over the rice.

Steps:

• COOK shrimp and rice according to package instructions.
• HEAT oil in skillet and saute peppers, onions, and garlic for 5-7 minutes.
• ADD cooked shrimp and cumin to skillet and saute an additional 2-3 minutes, season to taste with salt and pepper.
• TOSS cooked rice with chopped cilantro and chile powder.
• PLATE a single serving of rice and spoon stir fry mixture over the rice.
• SERVE and enjoy!

Steps:

• Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
• Melt remaining 1 tablespoon Spread in same skillet and cook green peppers, onion and chili powder, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Stir in water and Knorr® Rice Sides™ - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender.
• Return chicken to skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream and finely chopped fresh cilantro.

Steps:

• Add shrimp, salt, cumin, chile powder, oregano, garlic, lime juice to a large bowl or heavy duty zip-top plastic bag.
• Toss until spices are distributed and shrimp is well coated.
• Let marinate for 10 minutes.
• Heat oil in a large skillet (cast-iron is best).
• Add the green onions and peppers; cook and stir occasionally 2 minutes or until slightly softened.
• Add the shrimp and marinade; cook and stir constantly about 3 minutes or until the shrimp are pink.
• Spoon shrimp and vegetables into warmed tortillas; garnish with sour cream, cilantro and onion if desired.
• Fold up and eat.

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
• Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.