SMOKY SHRIMP AND RICE PILAF RECIPE | LAURA IN THE KITCHEN ...
Provided by Laura Vitale
Prep Time 20 minutes
Cook Time 20 minutes
Yield Serves 4
Number Of Ingredients 21
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 ...
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
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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