Spicy Shrimp Over Rice Recipes

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SPICY SHRIMP OVER RICE

This is a favorite "go to" recipe I made up years ago. I used ingredients I had on hand, and came up with this quick and easy "shrimp creole" type of dinner. Adjust the heat to your liking.

Provided by Susan Bickta

Categories     Seafood

Time 30m

Number Of Ingredients 11



Spicy Shrimp over Rice image

Steps:

  • 1. Cook onion, green pepper, celery and garlic in oil in a 4-5 quart Dutch oven over medium-high heat. Cook for 5 minutes, stirring often. Vegetables should still be crisp.
  • 2. Add the cooked shrimp, mix well and cook 5 minutes more.
  • 3. Add salsa, taco sauce and diced tomatoes. Mix well. Bring to a simmer and cook for 5-6 minutes or until heated through. Add the parsley flakes and mix well.

3 Tbsp vegetable oil
1 medium onion, peeled and roughly chopped
1 medium green bell pepper, roughly chopped
3 stalks celery, roughly chopped
1 clove garlic, peeled, smashed and chopped
1 1/2 lb shrimp, cooked, peeled and deveined
1 16 ounce jar chunky salsa
1 8 ounce jar taco sauce
1 14.5 ounce can diced tomatoes with garlic and onions, undrained
1 tsp dried parsely flakes
6-8 servings cooked rice

SPICY SHRIMP AND TOMATOES WITH SCALLION RICE

The sauce for these shrimp is made by simply tossing quickly sauteed tomatoes and shrimp in a bowl with what is known as compound butter: room temperature butter that has been flavored by mashing in something tasty like herbs or seasoning--in this case, lemon zest and hot sauce. You can make the butter and cook the shrimp and tomatoes in the time it takes to cook the rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12



Spicy Shrimp and Tomatoes with Scallion Rice image

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.

6 tablespoons unsalted butter
3 scallions, sliced, whites and greens kept separate
1 cup medium-grain white rice
Kosher salt
1 bay leaf
1 lemon
2 to 3 teaspoons hot sauce, plus more for serving
1/4 cup lightly packed fresh parsley leaves, roughly chopped
1 pound large peeled and deveined shrimp, tails removed
Freshly ground black pepper
2 tablespoons olive oil
1 pint grape tomatoes (about 20)

CAJUN SHRIMP AND RICE

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11



Cajun Shrimp and Rice image

Steps:

  • Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
  • Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
  • Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Nutrition Facts : Calories 357 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 176 milligrams, Sodium 537 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)

NEW ORLEANS-STYLE SHRIMP AND RICE

This quick-cooking New Orleans classic is spicy and hearty-and turns any meal into a festive occasion. It's chockful of green bell peppers, whole plum tomatoes, and Cajun seasoning.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 45m

Number Of Ingredients 14



New Orleans-Style Shrimp and Rice image

Steps:

  • Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
  • Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
  • Sprinkle shrimp with parsley, and serve over rice.

8 tablespoons (1 stick) unsalted butter
1 tablespoon plus 1 teaspoon all-purpose flour
2 green bell peppers, cut lengthwise into 1/4-inch-thick slices
1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
2 celery stalks, cut into 1/2-inch-thick pieces
6 canned whole plum tomatoes (from one 28-ounce can), crushed
1 can (14 1/2 ounces) low-sodium chicken broth
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon coarse salt
1/2 teaspoon hot sauce, such as Tabasco, or to taste
1 pound large shrimp (21 to 30), peeled and deveined
2 cups cooked white rice, for serving

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