Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.
Heat oil in skillet.
Saute onion, shrimp and rice until shrimp are pink.
Remove from heat; stir in eggs.
Bring broth, mushrooms with liquid, peas and soy sauce to a boil.
Stir in rice mixture; cover.
Let stand 5 minutes.
Stir before serving.
Makes 4 servings.
Melt butter or margarine in a 10-inch skillet; add shrimp and stir-fry over medium-high heat only until shrimp turn pink. Remove shrimp from pan and set aside.
Place onion and peppers in pan and stir-fry for 2 minutes.
Add chicken bouillon and stir 1 minute.
Stir in beaten eggs and stir-fry for 1 to 2 minutes. Remove from heat; season with soy sauce and peppers.
Place shrimp and rice on serving dish.
Top with green onions.
Serves 4.
Mix cooked rice and shrimp with fork and place in baking dish. Mix salt and pepper with milk and pour over shrimp and rice; sprinkle vinegar over surface.
Divide butter in small pieces and dot over top of pie.
Bake at 350\u00b0 for 30 minutes, or until lightly browned.
Serves 6 to 8.
Combine tomatoes, chicken broth, onion, bell pepper, water, garlic, and Cajun seasoning in a slow cooker. Cover and cook on Low for 4 hours. Add shrimp and rice and cook until rice is tender, about 1 hour more.
Combine shrimp in a large bowl with garlic, cilantro, chili, sugar and lime
re-cleaned frozen shrimp and they are fine for this recipe, you don
b>and garlic for 2-3 mins, until tender. Add the shrimp shells and
Preheat oven to 350\u00b0F.
Melt butter in a saucepan; add flour, blending well.
Add milk gradually and cook until thickened.
Add half of cheese and seasoning; cook until cheese is melted, stirring constantly.
Clean the shrimp and break them in half.
Mix with rice and sauce.
Place in buttered baking dish, sprinkle with crumbs and cover with remaining cheese.
Bake for 15 minutes or until crumbs are browned and cheese is melted.
ow heat until water evaporates and rice is cooked.
(Do not
Saute first 4 ingredients in oleo.
Add soups, parsley, shrimp, green onions and pimento.
Heat through.
Stir in rice and bread crumbs (1/4 cup).
Put into 3-quart casserole.
Sprinkle 1 tablespoon bread crumbs on top.
Bake at 350\u00b0 for 30 minutes or until brown.
Can make ahead, freeze, bake and serve.
Peel and rinse the shrimp.
If using frozen mango,
rate.
Combine shrimp, 1 tablespoon soy sauce, and lime zest in
br>Add the shrimp and garlic, and stir until the shrimp JUST turn pink
alf lengthwise. Cut shrimp pieces in half crosswise, and place in a
br>Toss shrimp with 1 T. oil, paprika and 1/4
est, lemon grass, garlic, and shallot in a blender. Puree
eat. Add oil and heat until shimmering. Add shrimp, chopped poblano pepper
In bowl, mix shrimp and salsa.
Cover and chill 1 hour.
Cook rice and add chilies, scallions, salt and pepper. Mix well. Skewer salsa-coated shrimp; broil or grill.
Place on rice.
Serves 4.
Peel and devein shrimp; set aside.
Combine water and soy sauce in a