Spiced Shrimp with Rice

Spiced Shrimp with Rice from Better Homes and Garden Cookbook with some changes. This was my first time making this dish. It is quite easy and quick to prepare. I made some changes to the recipe just to give it more of a risotto type dish. Not a bad one-pot dish, it was definitely better freshly made, I would advise against reheating any leftovers.

1 lb. Fresh or Frozen Raw Medium Shrimp in shells
1 Tsp. Grated Ginger Root
1/2 Tsp. Five-Spice Powder
1/2 Tsp. Paprika
1/4 Tsp. Ground Cumin
1/4 Tsp. Ground Turmeric
3 Tbs. Butter or Margarine
1 Tbs. Oil
1/4 Cup Finely Chopped Onions
3 Cloves Garlic, minced
1 Serrano or Jalapeno Pepper, seeded and chopped
1 1/2 Cups Long Grain Rice
3 1/4 Cups Chicken Broth or Water*
1/2 Tsp Salt*
1 Tbs. Parmesan Cheese, grated
3 Green Onions, sliced

1. Thaw shrimp , if frozen, peel and devein shrimp, rinse and pat dry.
2. In a large bowl combine first six ingredients, cover and let stand at room temperature for 30 minutes.
3. In a large saucepan heat butter or margarine and oil till melted. Add onions, garlic and chili pepper. Cook for 5 minutes or till onion is tender. Add rice, stir in chicken broth or water (omit salt if using chicken broth). Bring to boiling; reduce heat, simmer covered for 15 minutes (rice may not be done)
4. Stir in shrimp mixture, return to boiling; reduce heat, simmer covered for an additional 5 minutes or until shrimp turns pink.
5. Remove from heat, stir in Parmesan Cheese. Garnish each serving with green onions.

For more recipes from Better Homes and Garden: On-The-Go Cookbook: Better Homes & Garden

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