SHRIMP WITH RICE PILAF RECIPES

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SMOKY SHRIMP AND RICE PILAF RECIPE | LAURA IN THE KITCHEN ...



Smoky Shrimp and Rice Pilaf Recipe | Laura in the Kitchen ... image

Provided by Laura Vitale

Prep Time 20 minutes

Cook Time 20 minutes

Yield Serves 4

Number Of Ingredients 21

1 cup of Long Grain White Rice
3 Tbsp of Orzo Pasta
2 Tbsp of Broken Spaghetti
2 Tbsp of Unsalted Butter
2-3/4 cups of Chicken Stock
1/4 tsp of Dried Basil
1 tsp of Granulated Garlic
1/4 tsp of Paprika
Salt, to taste
1-1/4 of Large Shrimp, shelled and deveined
2 tsp of Smoked Paprika
2 tsp of Regular Paprika
2 Cloves of Garlic, minced
2 Tbsp of Olive Oil
1/2 of a Thinly Sliced Yellow Onion
1 Tbsp of Olive Oil
Salt, to taste
Juice of 1/2 of a Lemon
Splash of Water
Fresh Chopped Parsley

Steps:

  • 1) Start by marinating the shrimp by tossing them with the olive oil, garlic, regular paprika, smoked paprika and salt, set them aside. 2) Switch to the pilaf. In a saucepan, add the butter and allow it to melt over medium heat, add the rice, orzo and broken spaghetti and cook for a couple of minutes while constantly stirring until they begin to toast, add the stock, paprika, basil and garlic, bring to a boil, cover with a lid, reduce the heat to low and simmer for 20 minutes or until the rice is cooked, adjust the seasoning to taste and set aside. 3) Move back to the shrimp, in a large skillet (I prefer my cast iron here) get it nice and hot over medium-high heat, add a drizzle of oil then in batches, cook the shrimp for about a minute on each side or until cooked, remove to a plate. 4) Add the onions with a little oil and any marinade from the shrimp and saute until they soften, add the shrimp back in along with about 1/4 cup of water, lemon juice and parsley and cook just for a minute on medium high heat. 5) Serve with some mixed greens and the pilaf and go to town!

EMERIL'S SHRIMP SCAMPI WITH HERBED RICE PILAF RECIPE ...



Emeril's Shrimp Scampi with Herbed Rice Pilaf Recipe ... image

Provided by Cooking Channel

Categories     main-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 28

1 pound large shrimp, peeled and deveined
1 1/2 teaspoons Essence, recipe follows
1/4 teaspoon Emeril's Italian Essence or Italian seasoning
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon fresh ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 tablespoons unsalted butter, cubed
1 tablespoon minced garlic
1/2 cup dry white wine
1/4 cup fresh squeezed lemon juice
Herbed Rice Pilaf, for serving, recipe follows
1 tablespoon chopped fresh parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons unsalted butter
1/2 cup chopped yellow onion
1 cup long-grain white rice
3 tablespoons thinly sliced scallions
1/2 teaspoon chopped fresh thyme leaves
2 cups chicken stock
1 teaspoon salt
1/4 teaspoon finely ground white pepper

Steps:

  • Toss the shrimp in a medium bowl with the Essence, Italian Essence, salt and black pepper.
  • Place the olive oil and 1 tablespoon of the butter in a large saute pan over medium-high heat. Add the shrimp and spread them evenly in the skillet. Cook for 2 minutes and quickly turn. Add the garlic to the pan and cook for 30 seconds. Add the white wine and lemon juice to the pan and cook for 3 minutes, stirring often. Add the remaining 3 tablespoons of butter and season with salt and pepper to taste. Add the parsley and stir to combine. Serve immediately, spooned over Herbed Rice Pilaf.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William and Morrow, 1993.
  • Position rack in center of oven and preheat the oven to 350 degrees F.
  • In a medium oven safe saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until soft, about 3 to 4 minutes. Add the rice and cook, stirring, until opaque (cloudy), and nutty in aroma, about 2 minutes. Add the scallions, thyme, chicken stock and salt and bring to a boil.
  • Cover the pan with a tight-fitting lid. Using oven mitts or pot holders, transfer to the oven, and bake until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.
  • Using oven mitts or pot holders, remove the pan from the oven and let sit, undisturbed, for 5 to 10 minutes.
  • Fluff the rice with a fork and serve immediately.

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