Shrimp With Tomatoes Spinach And Rice Recipes

Steps:

• Heat a large straight-sided skillet over medium-high heat; swirl in oil. Add onion, season with salt, and cook, stirring occasionally, until just softened, about 2 minutes. Add tomatoes and juices and simmer, stirring occasionally, until thickened and reduced slightly, about 5 minutes.
• Stir in rice and 2 1/2 cups water, then return to a simmer. Cover, reduce heat to low, and cook until rice is tender, about 12 minutes. Stir in shrimp and spinach and simmer, covered, until shrimp is just pink and opaque, about 4 minutes. Season with salt and pepper. Serve, sprinkled with feta and mint and drizzled with oil.

Steps:

• Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
• Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan over medium heat; add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 1 1/2 cups water, the rice, 1/2 teaspoon salt and the bay leaf, increase the heat to medium high and bring to a simmer. Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from the heat and set aside.
• Meanwhile, zest the lemon into a large mixing bowl and add the remaining 4 tablespoons butter, the hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
• Sprinkle the shrimp liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the tomatoes and some salt and cook, shaking the skillet frequently, until the tomatoes just start to pop, about 5 minutes. Transfer to the mixing bowl with the butter. Heat the remaining 1 tablespoon olive oil in the skillet. Add the shrimp and cook until the bottoms turn pink, about 1 1/2 minutes; flip and cook until just cooked through, about 1 minute more. Add the shrimp to the tomatoes and toss gently to coat everything with the butter and mush the tomatoes a bit more.
• Fluff the rice and stir in the scallion greens. Divide the rice among 4 dinner plates, top with the shrimp, tomatoes and sauce, scatter the remaining parsley leaves over the top and put a lemon wedge on each plate. Serve immediately, with extra hot sauce.

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
• Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
• Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

Steps:

• Heat oil in large nonstick skillet over medium heat.
• Add raisins and bell pepper;
• sauté 1 minute.
• Add spinach, salt and pepper; toss until spinach is just wilted.
• Add shrimp; sauté 30 seconds.
• Add hot rice and feta cheese.
• Toss all ingredients until heated through and cheese is soft and creamy.
• Top with toasted nuts, if desired.