MALAYA SHRIMP RECIPES

JAMBALAYA WITH SHRIMP RECIPE | ALLRECIPES

Jambalaya With Shrimp Recipe | Allrecipes image

This Creole rice dish is a quick, lower fat version of an old favorite. I've had this recipe for many years, but have modified it for my family's tastes. You can do the same. There's a lot of room for creativity here.

Provided by Jill

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

4 tablespoons butter
2 tablespoons all-purpose flour
3 onions, chopped
1 clove garlic, minced
¼ cup cooked ham, cut into strips
2 cups peeled and diced tomatoes
1 teaspoon dried oregano
2 cups uncooked white rice
3 cups hot chicken broth
2 pounds shrimp, peeled and deveined

Steps:

In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onions, garlic, and ham; cook and stir until onion is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano, rice, and broth. Cover, and simmer until just a little liquid remains.
Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.

Nutrition Facts : Calories 390.3 calories, CarbohydrateContent 47.5 g, CholesterolContent 189.9 mg, FatContent 8.5 g, FiberContent 2 g, ProteinContent 28.1 g, SaturatedFatContent 4.2 g, SodiumContent 353.3 mg, SugarContent 3.5 g

SHRIMP MALACCA WITH RICE RECIPE | MYRECIPES

Shrimp Malacca with Rice Recipe | MyRecipes image

I found this recipe by Maurice Moore-Betty in a late-1970s issue of House & Garden while I was still in college, and I've been making it ever since. Moore-Betty was an Irish-born author, cooking teacher, and all-around lovely man who advised many a prominent Manhattan hostess. This dish is essentially shrimp Creole with the addition of curry powder, which elevates it by a surprising degree. Serve over rice, accompanied by a simple green salad.

Provided by Julia Reed

Yield Serves 8

Number Of Ingredients 15

Ingredients

? cup vegetable or canola oil
2 medium yellow onions, finely diced
1 large green bell pepper, seeded, stemmed, and finely diced
2 celery stalks, peeled and diced (about 1/2 cup)
1 16-ounce can whole peeled Italian plum tomatoes
1 cup tomato puree
Generous pinch of cayenne pepper
Generous pinch of dried basil
2 garlic cloves, mashed with 1 teaspoon kosher salt
2 bay leaves
Salt and freshly ground black pepper
2 tablespoons curry powder
Boxed or canned seafood stock (if available, use homemade shrimp stock)
3 pounds (36 to 40 count) shrimp, peeled
Cooked white rice for serving

Steps:

Heat the vegetable oil over medium heat in a large heavy saucepan. Add the onions, bell pepper, and celery, and cook until soft, stirring occasionally.
Add the tomatoes, tomato puree, cayenne, basil, garlic, bay leaves, and salt and black pepper to taste. Bring to a boil over high heat, and add the curry powder. Turn down the heat, and simmer the mixture, covered, for about 25 minutes. If the sauce seems too thick, thin it with a little seafood stock or water. Add the shrimp and simmer for about 10 minutes, until just cooked through. Remove the bay leaves.
Serve over cooked white rice. (I love Uncle Ben's Original Converted rice.)
*Recipe adapted from Julia Reed's South

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