JUMBO SHRIMP AND RICE RECIPES RECIPES

Name: Shrimp Gumbo
Prep time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 1/4 cup butter or margarine; 2 medium onions, sliced; 1 medium green bell pepper, cut into thin strips; 2 cloves garlic, finely chopped; 2 tablespoons all-purpose flour; 3 cups beef broth; 1/2 teaspoon red pepper sauce; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 dried bay leaf; 1 box (10 oz) frozen cut okra, thawed and drained; 1 can (14.5 oz) whole tomatoes, undrained; 1 can (6 oz) tomato paste; 1 lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled; 3 cups hot cooked rice; 1/4 cup chopped fresh parsley

SHRIMP GUMBO RECIPE - BETTYCROCKER.COM

Shrimp Gumbo Recipe - BettyCrocker.com image

Looking for a spicy seafood dinner using vegetables? Then serve shrimp gumbo over rice - a dish that's ready in 35 minutes!

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 16

Ingredients

1/4 cup butter or margarine
2 medium onions, sliced
1 medium green bell pepper, cut into thin strips
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
3 cups beef broth
1/2 teaspoon red pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 dried bay leaf
1 box (10 oz) frozen cut okra, thawed and drained
1 can (14.5 oz) whole tomatoes, undrained
1 can (6 oz) tomato paste
1 lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
3 cups hot cooked rice
1/4 cup chopped fresh parsley

Steps:

In 4-quart Dutch oven, melt butter over medium heat. Cook onions, bell pepper and garlic in butter 5 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until bubbly; remove from heat.
Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
Stir shrimp into gumbo. Cover and simmer about 5 minutes or until shrimp are pink and firm. Remove bay leaf. Serve soup in bowls over rice. Sprinkle with parsley.

Nutrition Facts : Calories 320 , CarbohydrateContent 40 g, CholesterolContent 130 mg, FatContent 1 , FiberContent 4 g, ProteinContent 19 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving (about 1 1/2 cups), SodiumContent 1120 mg, SugarContent 6 g, TransFatContent 0 g

JUMBO SHRIMP WITH MUSHROOMS AND GARLIC RECIPE - DIONICIO ...

Jumbo Shrimp with Mushrooms and Garlic Recipe - Dionicio ... image

Chef Way Dionicio Jimenez serves the shrimp head-on, alongside Mexican rice.Easy Way Buy shrimp without the heads on, and ask your fishmonger to butterfly the shrimp for you. More Shrimp Recipes

Provided by Dionicio Jimenez

Total Time 30 minutes

Yield 4

Number Of Ingredients 9

Ingredients

4 garlic cloves, thinly sliced
1/4 cup plus 2 tablespoons pure olive oil
1/2 pound shiitake mushrooms, stems discarded and caps thickly sliced
2 pounds jumbo shrimp, butterflied in their shells (see Note)
Salt and freshly ground pepper
1/4 cup water
1 cup coarsely chopped cilantro leaves
2 tablespoons unsalted butter
Yellow rice and lime wedges, for serving

Steps:

In a large skillet, cook the garlic in the olive oil over moderate heat until lightly browned and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the mushrooms to the skillet and cook over high heat, stirring occasionally, until browned, about 7 minutes.
Season the shrimp with salt and pepper and add them to the skillet. Cook over high heat, stirring occasionally, until nearly cooked through, 7 to 8 minutes. Add the water and cook just until evaporated. Add the cilantro leaves and butter to the skillet and stir to coat. Transfer the shrimp and mushrooms to a platter and garnish with the sliced garlic. Serve the shrimp with yellow rice and lime wedges.

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