Time 38m Number Of Ingredients 15 Steps:
Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well. In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika. Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit. Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy. While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt. Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked. Garnish with fresh parsley and serve!
Time 10m Yield 4 servings Number Of Ingredients 8 Steps:
Combine all ingredients in a large bowl and toss to combine with a spoon. Serve immediately.
Time 55m Yield 8 Number Of Ingredients 14 Steps:
Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot. Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes. Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.
Time 55m Yield 6 servings Number Of Ingredients 20 Steps:
Prepare the dressing for this dish. Microwave lime in a small bowl for about 30 seconds to release essential oils, and set aside until it is just cool enough to handle. Through the feed tube of a running blender add, 1 at a time, orange juice, rice wine vinegar, garlic, 2 tablespoons of the orange marmalade, to taste, (you will use the rest if, after you taste it, you decide it needs to be sweetened) and the juice from the now slightly cooled lime. With the blender still running, add the olive oil in a slow stream. Adjust flavor to your liking with additional orange marmalade, if necessary, and season with salt and pepper, to taste. Set the dressing aside briefly. Prepare salsa by combining pineapple, jicama, red onion, cilantro and jalapeno. Add enough dressing to coat, and reserve the rest to dress the macaroni. Bring a large pot of salted water to a boil and cook the macaroni al dente. Drain well and set aside. Season the shrimp with crab boil seasoning. While the pasta is cooking, heat olive oil over medium-high heat in a large saute pan that will be large enough to accommodate the cooked pasta. Saute scallions and garlic until tender, and then add shrimp and cook until pink and opaque, then remove to a utility platter. (Do not overcook the shrimp.) Remove the saute pan from the heat and add the cooked macaroni to the pan. Stir in Parmesan, and add enough of the remaining dressing to coat. Fold in the salsa and the shrimp, reserving a few of the shrimp for garnish. Season with salt and pepper, to taste, if needed. Transfer to serving dish and garnish with reserved shrimp and cilantro leaves. Serve any remaining dressing on the side.
Time 25m Yield 4 servings. Number Of Ingredients 5 Steps:
Prepare rice mix according to package directions, omitting chicken. Meanwhile, in a large saucepan, bring water to a boil. Add asparagus; cover and cook for 2 minutes. Stir in shrimp; cook for 2-3 minutes or until shrimp turn pink. Drain. Add asparagus, shrimp and tomato to rice; toss gently.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Stir and cook shrimp and garlic in oil, in large skillet for 4 minutes on medium -high heat. Add pineapple chunks and juice; bring to boil. Stir in rice and coconut milk; cover remove from heat. Let stand 5minutes. Fluff with fork. Top with toasted coconut. If all liquids are not absorbed, cook an addition 2-5 minutes on low heat.
Time 40m Yield 6 servings. Number Of Ingredients 16 Steps:
In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink. , Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. If desired, serve with rice and additional green onions.
Time 1h15m Yield Six to eight servings Number Of Ingredients 15 Steps:
Follow the directions for Mexican rice, pureeing the cumin, ground coriander, turmeric and red pepper with the tomato mixture in Step 1. When liquid has been absorbed in Step 3, submerge the shrimp in the rice, before covering the pot with the towel. Cover and continue as in main recipe. Stir to distribute shrimp. Serve hot, garnishing each serving with fresh coriander.
Time 1h3m Yield 4 Number Of Ingredients 9 Steps:
Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes. Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes. Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.
Time 50m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Clean shrimp, reserving shells. Toss shrimp with the lime, salt and pepper. Set aside. Heat oil in a saucepan. Add the shells. Saute 3 minutes. Add water and wine. Bring to a boil. Reduce to 1 cup. Strain. Boil cassava 20 minutes. Drain. Puree with coconut milk. Season. Heat oil in a skillet. Add garlic, onion and pepper. Saute 5 minutes. Add shrimp. Saute 1 minute. Add broth. Saute 1 minute. Stir in cassava puree. Heat through.
