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
b>and garlic for 2-3 mins, until tender. Add the shrimp shells and
rozen shrimp and they
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.
In skillet, melt butter.
Add onion and cook slightly.
Add biscuit mix and stir until well blended.
Combine remaining ingredients except shrimp and rice.
Add with onion mixture to crock-pot.
Stir well.
Cover and cook on low for 4.9 hours.
One hour before serving, turn on high setting and add shrimp.
Remove bay leaf and serve over hot fluffy rice.
Provides 6 servings, about 1 1/2 quarts.
rease from the pan.
Shrimp -- Add to the same
Combine teriyaki sauce and sugar in measuring cup, stirring
Prepare pasta, keep warm.
In a large skillet, saute Garlic, Butter, dressing and Mushrooms over med-high heat until hot.
Add seasonings.
Add Shrimp and heat only long enough to heat through.
Serve over hot pasta.
Enjoy!
stronger, saltier flavor) and rice. Cook until rice is soft.
While
In oil brown onion well.
Add shrimp and cook until pink.
Add egg and stir constantly until cooked.
Add 5 cups cooked rice, Season-All, soy sauce, peas and carrots.
Mix together and cook over low fire about 5 minutes more, stirring constantly.
Pour olive oil in skillet over medium/high heat. Stir-fry shrimp until pink. Set aside when done.
Melt butter in skillet, add yellow onion, saute.
Add green onion and soy sauce. Mix in rice and make sure its evenly coated.
Stir in shrimp and fry until steamy hot (don't let it get mushy).
Remove from heat and serve immediately with chicken stir-fry or eat by itself.
ow heat until water evaporates and rice is cooked.
(Do not
Steam shrimp. Mix with rice and tomatoes in saucepan.
Warm and serve.
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
Melt margarine in separate frypan.
Add vegetables and cook until onion is clear.
Transfer to an automatic rice cooker, adding all ingredients. Stir well. Add salt and pepper.
With lid on, turn cooker on and cook 20 minutes on cook and 25 minutes on warm.