Heat oil in skillet,saute onions,green bell peppers,\r\nand garlic until soft.
Add ground beef and cook to brown.
Drain off fat.
Add all remaining ingredients, except shrimp and rice.
Cover, heat to boiling, simmer on low heat for 25 min.
Add shrimp and white rice.
Stir until shrimp is pink.
a deep pot and cover with water; add
Pour water and white rice in a rice cooker.
Add butter and olive oil.
Slice the garlic clove in half and add both halves.
Slice a small onion in half and add the onion half to the rice cooker. (You can remove the onion half once the rice is done cooking, or it can be eaten.).
Add salt.
Cook in covered rice cooker.
igh heat. Add reserved shrimp shells and cook for 1-2 mins
>rice according to the package directions.
Bring the stock, wine and
Peel and devein the shrimp; chop the meat coarsely. Finely chop the white part
Combine shrimp in a large bowl with garlic, cilantro, chili, sugar and lime
edium heat. Add the shrimp and onion and saute just a couple of
epper, and green onion until tender, about 10 minutes. Add shrimp, cream
In a medium skillet, saute the ground pork& scallions.
Transfer into a saucepan,& add all the other ingredients, except the shrimp, egg, white rice& pepper.
Bring to a near boil,& then reduce heat to a simmer, constantly stirring until the sauce thickens.
Once the sauce thickens, add the pepper to taste& also add the shrimp.
If you're adding peas, add them now.
Drizzle the beaten eggs over the sauce,& simmer about 5 minutes.
Serve over a bed of white rice.
Combine rice, milk, sugar, vanilla, and salt in medium sauce pan.<
In a large microwave-safe bowl, combine the shrimp and vegetables. Microwave until thawed, 3-5 minutes, stirring half way through the cooking time.
Stir in dressing and soy sauce and microwave on medium heat, stirring occasionally, until heated through, about 3-5 minutes. Cover to keep warm.
Heat the rice according to package directions. Portion into 4 serving bowls. Add the cilantro to the shrimp mixture. Portion and place on top of the rice.
Melt butter large skillet; add cream of mushroom soup and Picante sauce.
Mix well until hot, about 5 minutes;.
Add raw shimp and cook untill shrimp are white, about 2-3 minutes. IMPORTANT, do not over cook shrimp.
Serve on hot white rice.
b>shrimp, defrost under cold running water, then clean, de-vein, and
Heat oil over medium/high heat.
Add garlic and onions.
Stir constantly for 1 minute.
Add shrimp and scallops.
Continue stirring for 2 minutes.
Add wine, basil, red pepper, chicken base.
Allow to simmer 2 minutes.
when cooked the shrimp will turn pink and the scallops will be opaque.
Add butter, lemon juice, salt and pepper.
Sprinkle with parsley and grated cheese.
Toss with rice.
(Any extra juices/sauce may be used for dipping bread).
ppers and remove the seeds and ribs.
Cook brown and white rices
n the onions, and cook until just set
In a large skillet, heat 2 tablespoons salad oil and saute rice until golden brown.
Combine soup mix and water and stir into rice.
Cover and simmer 30 minutes or until liquid is absorbed. In another skillet heat remaining oil and saute shrimp quickly for about 1 minute.
Add eggs, stirring constantly, and cook 1 to 2 minutes.
Add salt, pepper and soy sauce.
Stir shrimp and egg mixture into soup-rice mixture, heat 2 to 3 minutes.
Serve topped with scallions.
Makes 4 to 6 servings.
Melt butter in large saucepan. Saute veggies until crisp-tender. Add soups & tomatoes. Simmer 45 minutes, then add shrimp, Cook until pink. Serve over hot white rice.
tablespoons tamari, cilantro and the lime zest. Pulse