Best 7 Shrimp Pilaf Recipes

SHRIMP PILAF

Steps:

• Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
• Lift out and set aside (shrimp will get more cooking time later).
• Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
• Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
• Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
• Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
• With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
• Sprinkle with parsley.

SHRIMP PILAF FLORENTINE

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in pasta, dill weed, lemon peel, salt, broth and water. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender.
• Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.

SAFFRON AND PRESERVED LEMON SCENTED SHRIMP RICE PILAF

Steps:

• In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent. Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt. Add the rice and saute, stirring constantly for 2 minutes. Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork. While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate. Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook. Season with salt and pepper. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley.

CHORIZO AND SHRIMP PILAF

Steps:

• In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, chorizo, oil, garlic, and 1 1/4 cups water; season with salt and pepper.
• Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking. Stir in shrimp, tomatoes, and peas; cover and microwave 4 minutes more.
• Let stand, covered, until shrimp are opaque throughout, 3 minutes.

TURKISH SHRIMP PILAF

Steps:

• Heat the oil in a large nonstick fry pan.
• Fry the onion, peppers and garlic over low heat for 10 minutes until softened but not browned.
• Add the rice, spices and mint or basil.
• Stir over the heat for 2 to 3 minutes, then add enough water to cover the rice.
• Bring to a boil, lower the heat and simmer, uncovered for 10 to 15 minutes, or until rice is just tender, but still has a little bite to it.
• Add the shrimp, currants and a little salt and pepper to taste.
• Cook for about 4 minutes more, until the shrimp are heated through, then add the lemon juice and chopped parsley.
• Serve pilaf warm or cold with salad greens.

LOWCOUNTRY SHRIMP PILAF

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add bell pepper and onion to pan; saute 2 minutes.
• Add garlic and Old Bay seasoning to pan; saute 1 minute.
• Add shrimp, wine, and clam juice; bring to a boil.
• Stir in rice, cover and removed from heat.
• Let stand 5 minutes or until liquid is absorbed.
• Place pan over medium-high heat.
• Stir in 1 tablespoon thyme and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally.
• Sprinkle with remaining 1 tablespoon thyme.

SHRIMP & SCALLOP PILAF

Steps:

• Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart sauce pan over medium heat. Add shrimp and scallops and cook, stirring, until almost opaque throughout, cut to test (3 to 4 minutes). Lift out and set aside. Pour pan juices into a 1-quart measure, add clam juice and enough dry white wine to make 2 1/2 cups. Set aside Melt remaining 1/4 cup butter in pan over medium heat. Add onion and garlic. Cook, stirring often, until onion is soft (about 5 minutes). Add rice and turmeric, cook, stirring, for 2 to 3 minutes. Add celery, pepper and the clam juice mixture you prepared. Reduce heat, cover, and simmer until rice is almost tender to bite (about 15 minutes). With a fork, lightly mix tomatoes and salsa into rice, scatter shrimp and scallops over top. Cover and continue to cook until rice is tender to bite and liquid is absorbed (about 10 more minutes). Sprinkle with parsley.