Best 2 Shrimp And Rice Stew Recipes

Tantalize your taste buds with our delectable shrimp and rice stew recipes, a symphony of flavors that will transport you to culinary bliss. Embark on a journey of taste as we present a diverse collection of stews, each with its unique charm. Indulge in the classic Creole shrimp and rice stew, a harmonious blend of succulent shrimp, aromatic vegetables, and a rich, flavorful broth. For those seeking a spicy kick, the Jamaican shrimp and rice stew is a fiery delight, featuring a vibrant combination of Caribbean spices and zesty peppers. If you prefer a creamy indulgence, the coconut shrimp and rice stew is a tropical paradise, where creamy coconut milk and tender shrimp create a velvety masterpiece. For those with a penchant for bold flavors, the Spanish shrimp and rice stew is a vibrant tapestry of smoky paprika, saffron, and piquant tomatoes. Vegetarian and vegan enthusiasts will find solace in our vegetable-packed shrimpless rice stew, a hearty and satisfying alternative that bursts with garden-fresh flavors. No matter your taste preferences, our shrimp and rice stew recipes offer a culinary adventure that will leave you craving for more.

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CAJUN SHRIMP AND RICE

Cajun Shrimp and Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)

Steps:

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Nutrition Facts : Calories 357 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 176 milligrams, Sodium 537 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams

SHRIMP AND RICE STEW

Shrimp and Rice Stew image

Make and share this Shrimp and Rice Stew recipe from Food.com.

Provided by WKernan

Categories Low Protein

Time 1h30m

Yield 8 1.5 cups, 8 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces large shrimp
8 ounces chicken thighs (optional)
2 teaspoons salt
1/2 cup chopped shallot
2 tablespoons fish sauce
1 teaspoon sugar
3/4 teaspoon pepper
1 cup uncooked jasmine rice
2 teaspoons fresh ginger
2 teaspoons minced garlic
8 cups water
4 cups baby bok choy or 4 cups spinach
2 cups frozen peas
3/4 cup cilantro, chopped
1/4 cup mint
2 teaspoons lime juice

Steps:

Cut shrimp in half lengthwise. Cut shrimp pieces in half crosswise, and place in a large bowl. Cut chicken into 2-inch-wide strips, and add to bowl. Sprinkle.
with salt, and toss to coat. Let stand 10 minutes; rinse well. Add shallots, fish sauce, sugar, and 1/2 teaspoon pepper; stir to combine. Let stand at room temperature 30 minutes.
Place rice in a mini food processor. Process until rice is broken into very small pieces, about 2 minutes. (This also can be done in a spice grinder or coffee mill in 2 batches.) Set aside.
Place oil, ginger, and garlic in a large Dutch oven; cook over medium, stirring often, until fragrant and beginning to brown, 2 to 3 minutes. Add shrimp and chicken mixture and any accumulated juices; cook, stirring often, until shrimp turn pink, 5 to 6 minutes.+.
Stir in rice. Gradually stir in 8 cups water. Cover and increase heat to high.Bring to a boil, and cook 6 to 7 minutes. Uncover and reduce heat to medium. Cook, stirring often, until rice is tender and liquid is thickened, 18 to 20 minutes. Stir in bok choy, peas, and scallions; cook 2 minutes. Remove from heat. Stir in cilantro, mint, lime juice, and remaining 1/4 teaspoon pepper.

Tips:

Use fresh, succulent shrimp: The quality of your shrimp will make a big difference in the final dish, so make sure to use the freshest shrimp you can find. Look for shrimp that are firm and have a slight briny smell.
Don't overcook the shrimp: Shrimp cooks very quickly, so it's important not to overcook it. Otherwise, it will become tough and rubbery. Cook the shrimp for just a few minutes, until they are opaque and pink.
Use a variety of vegetables: This recipe uses a variety of vegetables, including bell peppers, onions, tomatoes, and corn. Feel free to add other vegetables that you like, such as zucchini, carrots, or green beans.
Season the rice well: The rice is an important part of this dish, so make sure to season it well. Use a combination of salt, pepper, garlic powder, and onion powder.
Serve with your favorite toppings: This dish is delicious served with a variety of toppings, such as sour cream, salsa, guacamole, or shredded cheese.

Conclusion:

Shrimp and rice stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a quick and easy meal, give this shrimp and rice stew a try!