CHICKEN SHRIMP AND RICE RECIPES RECIPES
CHICKEN, SHRIMP AND RICE RECIPE - FOOD.COM
I got the original recipe from "Off the Hook". I reduced the amount of roux because I thought it came out too thick the first time I made it, but if you like thick sauce double the amounts of flour and butter for more roux. I also increased the amount of garlic :)
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make roux: melt 1 tbsp butter in a heavy saucepan, stir in flour and cook, stirring for about 2 minutes or until mixture is smooth.
- In a large skillet, saute the shrimp, chicken and mushrooms in the remaining 3 tbsp butter, stirring constantly until the shrimp lose their translucence.
- Add garlic, saute for 2 minutes then add wine and cook at high heat until wine evaporates.
- Add artichoke hearts, pimientos, scallions and parsley.
- Cook for 2 minutes.
- Add clam juice and lemon juice.
- Add the cooked roux and stir until thickened.
- Add the seasonings and blend well.
- Serve over cooked rice.
Nutrition Facts : Calories 393.7, FatContent 13.8, SaturatedFatContent 7.8, CholesterolContent 268.5, SodiumContent 1098.2, CarbohydrateContent 30, FiberContent 8.1, SugarContent 5, ProteinContent 38.1
SHRIMP & CHICKEN WITH RICE RECIPE - FOOD.COM
Make and share this Shrimp & Chicken With Rice recipe from Food.com.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice in water with chicken bouillon for 20 minutes or until done. Put on the side.
- Cut chicken breast into thumb size pieces.
- Put flour and spices into small bowl. You can change amounts or types of spices to your taste. Mix the flour and spices together.
- Heat oil in skillet.
- Put chicken pieces in flour and dredge them till covered. Put into heated oil in skillet.
- Cook chicken till no longer pink in color.
- Add frozen salad shrimp. These should be the ones that come 100 to a pound. You can add more if you really like shrimp.
- Add soy sauce or Braggs Liquid Aminos to the skillet. The flour, water from the shrimp and soy sauce form a thin sauce.
- Cook down till shrimp are hot and sauce is thin.
- Put rice on plate. Add chicken and shrimp mixture. Mix so the sauce is stirred well into the rice.
Nutrition Facts : Calories 516.1, FatContent 10.6, SaturatedFatContent 1.6, CholesterolContent 174, SodiumContent 1194.5, CarbohydrateContent 63.3, FiberContent 2.2, SugarContent 0.3, ProteinContent 38.4
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CHICKEN AND SHRIMP SKILLET RICE RECIPE | SOUTHERN LIVING
Combine one-dish cooking with a flavorful rice dinner recipe, and you've got our attention. This chicken and shrimp recipe does just that. A dish that will have the whole family coming back for a spoonful (or two) more, this hearty chicken and shrimp combination mixes in Southern staples, like okra and plum tomatoes, for a flavorful meal in just one pan.Although chicken thighs and fresh shrimp are the stars of this rice skillet recipe, simple substitutions can also give this dish a tasty twist. Instead of chicken, try sausage. You can also swap crabmeat for shrimp. Create a vegetarian rice dinner recipe option by omitting the proteins, substituting in vegetable stock, and considering the addition of other vegetables as well.We love any meal that makes clean-up a breeze. With just one skillet in the mix, this recipe will let you step away from the sink after dinner just a little faster. That's a win in our kitchen.
From southernliving.com
Total Time 1 hours 20 minutes
From southernliving.com
Total Time 1 hours 20 minutes
- Stir in okra, rice, shrimp, red pepper, and remaining salt and black pepper, and cook, stirring constantly, 4 to 5 minutes or until shrimp are pink and rice is thoroughly heated. Stir in tomatoes, and cook 5 minutes or until tomatoes are thoroughly heated. Remove from heat, and sprinkle with sliced green onions. Serve immediately.
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THIS CHICKEN, SHRIMP, AND RICE STEW IS INSPIRED BY CLASSIC ...
This stew is based on the savory rice porridge congee, which has roots in Chinese, Thai, and Korean cuisines. Though the dish uses some classic Asian ingredients—such as fish sauce, ginger, and bok choy—the flavors are not aggressively Asian. Instead, it’s warm, creamy, and comforting in a chicken and dumplings sort of way. The dry rice gets pulverized in a mini food processor for two reasons: The smaller pieces cook to a porridge consistency, and the rice “dust” thickens the stew.
From cookinglight.com
Total Time 70 minutes
Calories 228 per serving
From cookinglight.com
Total Time 70 minutes
Calories 228 per serving
- Cut shrimp in half lengthwise. Cut shrimp pieces in half crosswise, and place in a large bowl. Cut chicken into 2-inch-wide strips, and add to bowl. Sprinkle with salt, and toss to coat. Let stand 10 minutes; rinse well. Add shallots, fish sauce, sugar, and 1/2 teaspoon pepper; stir to combine. Let stand at room temperature 30 minutes. Place rice in a mini food processor. Process until rice is broken into very small pieces, about 2 minutes. (This also can be done in a spice grinder or coffee mill in 2 batches.) Set aside. Place oil, ginger, and garlic in a large Dutch oven; cook over medium, stirring often, until fragrant and beginning to brown, 2 to 3 minutes. Add shrimp and chicken mixture and any accumulated juices; cook, stirring often, until shrimp turn pink, 5 to 6 minutes. Stir in rice. Gradually stir in 8 cups water. Cover and increase heat to high.Bring to a boil, and cook 6 to 7 minutes. Uncover and reduce heat to medium. Cook, stirring often, until rice is tender and liquid is thickened, 18 to 20 minutes. Stir in bok choy, peas, and scallions; cook 2 minutes. Remove from heat. Stir in cilantro, mint, lime juice, and remaining 1/4 teaspoon pepper.
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THIS CHICKEN, SHRIMP, AND RICE STEW IS INSPIRED BY CLASSIC ...
This stew is based on the savory rice porridge congee, which has roots in Chinese, Thai, and Korean cuisines. Though the dish uses some classic Asian ingredients—such as fish sauce, ginger, and bok choy—the flavors are not aggressively Asian. Instead, it’s warm, creamy, and comforting in a chicken and dumplings sort of way. The dry rice gets pulverized in a mini food processor for two reasons: The smaller pieces cook to a porridge consistency, and the rice “dust” thickens the stew.
From cookinglight.com
Total Time 70 minutes
Calories 228 per serving
From cookinglight.com
Total Time 70 minutes
Calories 228 per serving
- Cut shrimp in half lengthwise. Cut shrimp pieces in half crosswise, and place in a large bowl. Cut chicken into 2-inch-wide strips, and add to bowl. Sprinkle with salt, and toss to coat. Let stand 10 minutes; rinse well. Add shallots, fish sauce, sugar, and 1/2 teaspoon pepper; stir to combine. Let stand at room temperature 30 minutes. Place rice in a mini food processor. Process until rice is broken into very small pieces, about 2 minutes. (This also can be done in a spice grinder or coffee mill in 2 batches.) Set aside. Place oil, ginger, and garlic in a large Dutch oven; cook over medium, stirring often, until fragrant and beginning to brown, 2 to 3 minutes. Add shrimp and chicken mixture and any accumulated juices; cook, stirring often, until shrimp turn pink, 5 to 6 minutes. Stir in rice. Gradually stir in 8 cups water. Cover and increase heat to high.Bring to a boil, and cook 6 to 7 minutes. Uncover and reduce heat to medium. Cook, stirring often, until rice is tender and liquid is thickened, 18 to 20 minutes. Stir in bok choy, peas, and scallions; cook 2 minutes. Remove from heat. Stir in cilantro, mint, lime juice, and remaining 1/4 teaspoon pepper.
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Total Time 1 hours 25 minutes
Category Main Dishes, Rice, Fried Rice Recipes
Calories 440.4 calories per serving
From allrecipes.com
Total Time 1 hours 25 minutes
Category Main Dishes, Rice, Fried Rice Recipes
Calories 440.4 calories per serving
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Make and share this Rice Noodles With Chicken, Pork and Shrimp recipe from Food.com.
From food.com
Total Time 40 minutes
Calories 419.1 per serving
From food.com
Total Time 40 minutes
Calories 419.1 per serving
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From allrecipes.com
Reviews 4.4
Total Time 40 minutes
Category Meat and Poultry, Chicken, Breast
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Category Meat and Poultry, Chicken, Breast
Calories 426.9 calories per serving
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Reviews 4.9
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Category World Cuisine, European, Italian
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Total Time 1 hours 0 minutes
Category World Cuisine, European, Italian
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Calories 956.4 calories per serving
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Reviews 4.2
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From allrecipes.com
Reviews 4.2
Total Time 55 minutes
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Calories 286.2 calories per serving
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Total Time 40 minutes
Category Dinner
Cuisine American/Southern
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From myrecipes.com
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From unpeeledjournal.com
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From hollishomestead.com
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From thespruceeats.com
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Cook shrimp with soy sauce and water. In large bowl mix shrimp (with soy sauce and water), rice corn ,peas, chicken, and soup. YOu can either mix cheese into casserole or put on top. Transfer contents of bowl into large glass casserole dish. Bake @ 350 for 35 min. Let sit 5-10 min Number of Servings: 8 Recipe submitted by SparkPeople user ...
From recipes.sparkpeople.com
From recipes.sparkpeople.com
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From recipes4day.com
From recipes4day.com
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Feb 25, 2020 · Chicken, Shrimp, and Rice Stew Recipe This stew is based on the savory rice porridge congee, which has roots in Chinese, Thai, and Korean cuisines. Though the dish uses some classic Asian ingredients—such as fish sauce, ginger, and bok choy—the flavors are not aggressively Asian.
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SALT AND PEPPER SHRIMP AND 3-CUP CHICKEN WITH RICE RECIPE ...
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