SHRIMP RICE PILAF
This is a very easy dish that I quite often make using leftover cocktail shrimp after a party! This dish can also be made with ham or a combination of shrimp and ham. Serve with a vegetable salad to complete the meal.
Provided by Irmgard
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, melt butter over medium heat; cook garlic until tender and fragrant but not browned, about 1 minute.
- Add shrimp and mix well; stir in rice.
- Pour in stock and bring to a boil; cover.
- Reduce heat and simmer gently for 20 to 25 minutes or until liquid is absorbed.
- Stir in dill; season with salt and pepper to taste.
Nutrition Facts : Calories 371.3, Fat 11.5, SaturatedFat 6.1, Cholesterol 169.4, Sodium 817.4, Carbohydrate 42.8, Fiber 0.6, Sugar 2, Protein 22
TURKISH SHRIMP PILAF
Make and share this Turkish Shrimp Pilaf recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large nonstick fry pan.
- Fry the onion, peppers and garlic over low heat for 10 minutes until softened but not browned.
- Add the rice, spices and mint or basil.
- Stir over the heat for 2 to 3 minutes, then add enough water to cover the rice.
- Bring to a boil, lower the heat and simmer, uncovered for 10 to 15 minutes, or until rice is just tender, but still has a little bite to it.
- Add the shrimp, currants and a little salt and pepper to taste.
- Cook for about 4 minutes more, until the shrimp are heated through, then add the lemon juice and chopped parsley.
- Serve pilaf warm or cold with salad greens.
SHRIMP PILAF
This is a tasty, colorful dish that is nice for dinner guests. I like to serve this with garlic bread and a green salad. Recipe is from a Sunset cookbook.
Provided by Hey Jude
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
- Lift out and set aside (shrimp will get more cooking time later).
- Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
- Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
- Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
- Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
- With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
- Sprinkle with parsley.
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