Cover with plastic wrap and chill for 15 mins to marinate.
Heat a wok or large frying pan over high heat. Add oil and swirl to coat surface. Add chicken and bacon and stir-fry for 3 minutes or until chicken is just cooked.
Add onion and stir-fry for 1 minute. Add frozen vegetables, bok choy and sauces and stir-fry for 4 minutes or until vegetables are tender.
Add rice and shrimp and stir-fry for 2 minutes or until heated. Serve sprinkled with sesame seeds and cilantro.
Let stand at room temp for at least 30 min up
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.
orizo has rendered some fat and begins to brown, about
same oil, salt, and black pepper in
Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onions, peppers, chorizo and garlic in the oil fo 3 mins.Stir in the rice and the chopped tomatoes with 2 cups boiling water, cover then cook on a high heat for 12 mins.Uncover, then stir - the rice should be almost tender.Stir in the shrimp with a splash more water if the rice is looking dry, then cook for another minute until the shrimp are pink and the rice is tender.
eel 30 seconds. Add vegetables and shrimp. Stir-fry over medium heat
dd rice; return to a boil.
Reduce heat, cover and simmer for
Combine all ingredients in an electric rice cooker.
Turn on cooker to cook.
Cook shrimp and rice mixture until the chime sounds.
Leave cooker on warm and do not lift the lid for 15 minutes.
This gives rice and shrimp a chance to steam.
Remove lid and taste for doneness.
If necessary, cook an additional 5 minutes.
Yield: 8 servings.
eaf, salt, black pepper and rice. Cook and stir for 1 minute.
Add
n both sides Add water, rice and contents of seasoning packet, bring
In a large saucepan, combine onion and green pepper and saute in 1/4 cup of water for 3 to 5 minutes.
Add undrained tomatoes. Add garlic, basil and pepper and bring to a boil.
Reduce heat and simmer 5 minutes.
Stir in 1 1/2 cups of water and rice; bring to a boil.
Add frozen shrimp.
Return to a boil, reduce heat, cover and simmer for 5 minutes or until rice is tender and shrimp are pink.
Saute onion, pepper and garlic in oil in nonstick pan for 3 minutes; add rice, chili powder, cumin, salt and pepper and cook for 1 minute.
Add enough water to chicken broth to make 2 1/2 cups and add to rice.
Puree tomato; stir into skillet and simmer, covered, for 15 minutes.
Stir in vinegar, red pepper seasoning and shrimp.
Cover and cook for 5 minutes.
Serves 4.
Following directions on package, cook rice in medium saucepan. In large skillet, melt butter.
Add shrimp, diced onion and mushrooms.
Season with garlic.
Cook over medium heat for 15 minutes.
Add prepared rice and simmer for 5 minutes.
Place all together in a large pot EXCEPT for rice and shrimp.
Bring to boil then reduce and simmer for 1 hr 10 min stirring often. Add a little water if it gets too thick.
Taste and adjust seasoning to taste.
Add shrimp and cook 10 minutes.
Discard bay leaves serve over rice.
Marinate chicken and shrimp in Italian dressing overnight. Cook chicken breasts for 25 minutes in 325\u00b0 oven.
Remove breasts; combine rice, dressing and water in bottom of baking dish.
Put chicken on top of rice and shrimp on top of chicken.
Bake another 25 minutes on 325\u00b0.
Serves 4.
Preheat oven to 350 degrees.
Cook wild rice as directed on package.
Combine cream of shrimp soup, minced onion, melted butter, lemon juice, the cooked wild rice mix, worcestershire sauce, salt, pepper, grated cheddar cheese and shrimp in a large mixing bowl. Transfer to a greased 13 X 9 inch baking dish.
Bake for 35 to 45 minutes.
Put sausage in a large heavy iron skillet and cook.
Add onion and cook until onion is clear.
Add parsley and garlic.
Cook until parsley is limp.
Add water for tomatoes (mashed with spoon), thyme and salt.
Bring to a boil.
Add rice and shrimp. Stir and cover.
Cook on low heat.
Stir often and lift rice with fork.
Add more liquid if needed (1/2 cup).
Cook 30 minutes or until rice grains are tender and separate easily.
moking.
Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl