For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
ender, about 10 minutes. Add shrimp, cream of mushroom soup, French
Heat Margarine in dutch oven medium heat.
Cook onions, bell pepper, and garlic, stirring occassionally, until onions are softened.
Stir in flour . Cook, stirring constantly, until bubbly; remove from heat.
Stir in remaining ingredients except shrimp, rice and parsley; break up tomatoes.
Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occassionally.
Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink.
Remove Bay Leaf , serve over rice and sprinkle with parsley.
In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden.
Mix in the grated carrot and stir for another 2 minutes.
Incorporate the chicken broth and bring the mixture to a boil.
Stir in the lemon juice and rice.
Cover, remove from heat and set aside for 10-15 minutes.
Enjoy this easy rice recipe with Greek style!
-----Gumbo--------.
Follow recipe on gumbo base container to
Preheat oven to 350.
Cook mushrooms slowly in butter until tender. Mix lightly with shrimp, rice and cheese.
Combine milk, ketchup, Worcestershire sauce and pepper. Add to shrimp mixture.
Pour into a greased 2 quart casserole. Bake until heated through, about 25-35 minutes.
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
nd gets foamy.
Add rice, veggies, onion, garlic, and ginger
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.
ake this from scratch the rice equalivent is 1 cup and
large scoop of Rumbi rice, a scoop of hot vegetables
now peas. If using uncooked shrimp, add them to the skillet
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.
o combine.
Dip one rice paper round in a bowl
trips.
For the Basmati Rice: In a 2-quart heavy
minute more.
Add rice and cook, stirring occasionally, until
owls, marinate the steak, chicken, shrimp in 1 tablespoon each of
Combine shrimp, sesame oil, sugar and 1/
Spray a large sauce pan with cooking spray and heat over medium heat.
Place shrimp in pan and sprinkle with seasoning salt.
Cook for 2 minutes, while stirring. Remove shrimp from pan, set aside.
Add soup, sherry, and cream cheese and water and stir until smooth.
Simmer for 5 minutes. Add shrimp back to pan just to warm through.
Serve over rice.