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.
Prepare beans and rice according to package directions. Let
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
ed pepper and garlic until
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.
cook rice with water until done and fluffs up nice on fork; add lemon peel, chopped herb (cilantro or parsley) salt and pepper.
in another pan throw garlic, butter, sliced lemon, oregano, salt, pepper, red chili flakes.
When butter is melted add shrimp and cook until pink.
Serve rice and spoon shrimp and butter mix on top.
Serve with a simple spinach salad and fresh french bread and voila!
ow heat until water evaporates and rice is cooked.
(Do not
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
e the pre-cleaned frozen shrimp and they are fine for this
alf lengthwise. Cut shrimp pieces in half crosswise, and place in a
br>Toss shrimp with 1 T. oil, paprika and 1/4
est, lemon grass, garlic, and shallot in a blender. Puree
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.
eat. Add oil and heat until shimmering. Add shrimp, chopped poblano pepper
In bowl, mix shrimp and salsa.
Cover and chill 1 hour.
Cook rice and add chilies, scallions, salt and pepper. Mix well. Skewer salsa-coated shrimp; broil or grill.
Place on rice.
Serves 4.