alted water to boil. Add rice and cover. Reduce heat to
Place the curry powder and stock in a pot. Bring to a boil over high heat, add rice and turn the heat to low. Cover and cook until tender, about 18-20 minutes. Fluff the rice with a spoon; cool quickly and place in bowl.
Whisk together oil, lime juice and brown sugar.
Add remaining ingredients to the rice, drizzle with dressing and combine.
Chill well before serving.
Enjoy!
Fried Rice:
Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
Place 1 - 2 T oil in wok or non-stick pan.
Saute rice, vegetables and onion briefly.
Top with 1T butter and cook until hot.
Add soy sauce and saute until incorporated.
Serve immediately; top with shrimp sauce.
Shrimp Sauce:
Add ingredients, in order given, to food processor or blender.
Process until smooth.
Store in refrigerator for up to 2 weeks.
Heat half the oil in a wok or large skillet on high heat. Stir-fry shrimp in 2 batches for 2-3 mins, until changed in color. Transfer to a plate and cover to keep warm.
Heat remaining oil in same wok on high heat. Stir-fry onion, garlic and chili pepper for 2-3 mins, until onion is just tender.
Return shrimp to wok with noodles and sauces. Stir-fry 1-2 mins to heat through. Add bean sprouts and baby spinach. Serve topped with cashews.
Heat oil in a large saucepan and cook onion, garlic, and ginger until onion is soft. Add curry paste. Cook, stirring, until fragrant.
Add the shrimp to the pan; cook, stirring, for 1 min. Add stock, coconut milk and sugar. Bring to a boil. Simmer, uncovered, for 5 mins, or until shrimp are just cooked and sauce has thickened slightly. Serve with steamed rice, garnished with cilantro.
ender or food processor, along with all their juices. Puree
Turn on the rice cooker to quick cook or
blsp salt.
Add the rice and cook uncovered over medium
Rinse the rice well in cold running water
When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice.
Toss in the black pepper and shrimp.
Serve on a bed of greens.
**Cook time does not include poaching the shrimp or cooking the rice and letting it sit for 10-20 minutes.
Rinse frozen shrimp in a colander with cold water; set aside to
n a microwave safe plate with seeds still in and microwave
Heat oven to 350\u00b0.
Spread cooked rice in buttered baking dish, 11 1/2 x 7 1/2 x 1 1/2-inches.
Spread asparagus over rice. Cover with shrimp.
Melt butter; stir in flour and cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in milk and cheese.
Bring to boil; boil 1 minute, stirring constantly.
Season to taste with salt and paprika.
Pour sauce over shrimp in baking dish.
Sprinkle with paprika.
Bake 20 minutes.
Makes 6 to 8 servings.
Place cold rice in large bowl and fluff with a fork to separate grains.
Add shrimp, dill and green onions. Toss gently.
Sprinkle lemon juice over rice. Stir in mayonnaise. Use more or less mayonnaise to obtain desired consistency. It should be a light dressing.
Cook rice according to directions. Add green onions, olives and chestnuts.
Mix well. Add curry powder, salt, dill and pepper. Drain artichokes, keeping juices.
Stir into rice.
Mix artichoke juice with mayonnaise and toss with rice. Add shrimp and toss again.
Refrigerate overnight to let flavors blend.
Serve on lettuce leaves.
In a small bowl, combine shrimp, lime zest and juice, garlic and soy sauce.
Marinate for 30 minutes.
Place rice in a large bowl.
Add shrimp mixture and toss to combine.
Add French salad dressing and toss until well coated.
To serve, line each salad plate with a lettuce leaf.
Spoon rice salad in the middle.
Fan avocado slices to the side of salad as garnish.
Mix all ingredients with shrimp and marinate in refrigerator for several hours.
Place in wire grill basket or on skewers and grill about 5 minutes on each side.
Cook rice according to package directions and cool.
Chop scallions, chives and onion fine.
Add to the cold cooked rice. Add the shrimp and mayonnaise.
Season to taste with the ginger, salt and lemon juice and refrigerate until serving time.
Heap on lettuce and garnish with sesame seed.
Clean and devein shrimp.
Slice parsley and ginger into small pieces.
Boil water in a saucepan over high heat.
Add rice.
Stir shortly.
Add shrimp, sugar, m.s.g., fish sauce, celery salt, black pepper and eggs.
Allow to boil for 1 minute.
Cover with lid and remove from heat.
In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
Add coriander, season with coarse salt and ground pepper. Add rice; cook, stirring until edges are transparent, about 2 minutes.
Stir in chicken broth. Bring to a boil. Cover; simmer over low heat until liquid absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. (Longer cooking time may be required for some rice grain types).
Stir parsley into rice. Sprinkle with almonds and serve.