SHRIMP TOMATO RICE RECIPE RECIPES

GARLIC SHRIMP & RICE WITH BLISTERED CHERRY TOMATOES ...

Garlic Shrimp & Rice with Blistered Cherry Tomatoes ... image

This quick, healthy meal is bound to become a part of your regular dinner rotation. Everyone will love the combination of shrimp, tomatoes, and rice for an all-in-one-meal, and cooks will appreciate the ease and simplicity putting this meal together.

Provided by Uncle Ben's

Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
½ teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
1 pint cherry tomatoes
4 garlic cloves, minced
? teaspoon red pepper flakes
¾ cup dry white wine
3 tablespoons fresh thyme, minced
1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Whole Grain Brown
1 tablespoon unsalted butter

Steps:

Heat oil in a large heavy skillet over medium-high heat. Season shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to pan and cook 2 to 3 minutes or until pink, turning halfway through. Using a slotted spoon, transfer shrimp to a plate and set aside.
Add tomatoes, garlic, and red pepper flakes to skillet; cook 30 seconds or until fragrant. Add wine and thyme; cook 3 minutes or until wine is slightly reduced, stirring occasionally. Stir in rice, butter, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; bring to a simmer. Cook about 2 to 3 minutes or until rice is heated through. Return shrimp to pan. Serve immediately.

SHRIMP AND RICE SKILLET | READY SET EAT

Shrimp and Rice Skillet | Ready Set Eat image

Latin-style shrimp and rice recipe flavored with fire-roasted tomatoes, onion and garlic for a one skillet dish

Provided by ReadySetEat

Total Time 40 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil, divided
1 pound shrimp, thawed if frozen, peeled, deveined
1/4 teaspoon ground black pepper
3/4 cup chopped onion
1 tablespoon finely chopped garlic
1 cup long-grain white rice, uncooked
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
1 can (8 oz each) Hunt's® Tomato Sauce
1-1/4 cups water
2 teaspoons caldo con sabor de pollo (chicken bouillon)
1/2 cup Birds Eye® Sweet Garden Peas

Steps:

Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Add shrimp and pepper; cook 3 minutes or just until shrimp turn pink, stirring frequently. Remove from skillet; set aside and keep warm.
Heat remaining 1 tablespoon oil in same skillet. Add onion and garlic; cook 1 to 2 minutes, stirring occasionally. Add rice; cook 3 minutes more or until rice is browned lightly, stirring frequently.
Add drained tomatoes, sauce, water and bouillon to skillet; stir to combine. Bring to a boil; cover and reduce heat to medium-low. Simmer 20 minutes or until liquid is absorbed and rice is tender. Return shrimp to skillet; add peas. Heat 3 minutes more or until shrimp and peas are hot.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 357

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