Shrimp and rice? BBQ sauce??!
Any suggestions for a shrimp and rice meal!? preferrably one dish dinnersWww@FoodAQ@Com
Answers:
Curried Shrimp
Ingredients:
1 small onion, chopped
1 tablespoon vegetable oil
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1 teaspoon curry powder
1 package (1 pound) frozen uncooked small shrimp, thawed, peeled and deveined
1 cup (8 ounces) sour cream
Hot cooked rice
Directions:
In a large saucepan, saute onion in oil until tender!. Stir in soup and curry powder; bring to a boil!. Add the shrimp; cook and stir until shrimp turn pink!. Reduce heat!. Stir in sour cream; heat through!. Serve over rice!. Yield: 4 servings!.
Sausage Shrimp Kabobs
Ingredients:
1 can (8 ounces) pineapple chunks
4 bacon strips
8 large fresh mushrooms
8 uncooked large shrimp, peeled and deveined
8 large cherry tomatoes
8 ounces smoked sausage, cut into 1/2-inch slices
1 large sweet onion, cut into 8 wedges
1 large green pepper, cut into 1-inch pieces
1/2 cup barbecue sauce
1/3 cup corn syrup
1/4 cup ketchup
3 tablespoons soy sauce
1 tablespoon lime juice
1/2 teaspoon maple flavoring
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried coriander
Directions:
Drain pineapple, reserving juice!. Cut bacon strips in half; wrap each around a mushroom!. On metal or soaked wooden skewers, alternately thread the shrimp, pineapple chunks, tomatoes, sausage, bacon-wrapped mushrooms, onion and green pepper!.
In a large bowl, combine the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple flavoring, seasonings and reserved pineapple juice!. Set aside 2/3 cup for serving!.
Grill kabobs, covered, over medium heat for 10-15 minutes or vegetables are tender and shrimp turn pink, turning and basting occasionally with remaining sauce!. Serve with reserved sauce!. Yield: 4 servings!.
Shrimp Rice Casserole
Ingredients:
12 ounces cooked medium shrimp, peeled and deveined
2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 cup (4 ounces) shredded cheddar cheese
4 tablespoons butter, melted, divided
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon white pepper
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1 cup soft bread crumbs
Directions:
In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce!.
Transfer to a greased 1-1/2-qt!. baking dish!. Combine bread crumbs and remaining butter; sprinkle over top!. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned!. Yield: 6 servings!.
Shrimp Creole
Ingredients:
1/2 cup chopped green pepper
1/4 cup chopped onion
1 celery rib, chopped
1 garlic clove, minced
1-1/2 teaspoons vegetable oil
1 can (15 ounces) tomato sauce
1 teaspoon dried oregano
1 bay leaf
1/2 pound cooked medium shrimp, peeled and deveined
Hot cooked rice
Directions:
In a skillet, saute the green pepper, onion, celery and garlic in oil until tender!. Add the tomato sauce, oregano and bay leaf!. Reduce heat; simmer, uncovered, for 20 minutes!.
Stir in the shrimp; cook 3 minutes longer!. Discard bay leaf!. Serve over rice!. Yield: 2 servings!.
Bruce's Hot Barbecue Sauce
Ingredients:
2 cans (15 ounces each) apricot halves, drained
4 cups packed brown sugar
4 cups cider vinegar
1 can (29 ounces) tomato sauce
2 cups ketchup
1 cup maple syrup
1 cup prepared mustard
1/2 cup orange juice
1/2 cup honey
3 tablespoons salt
1/2 cup molasses
3 tablespoons chicken bouillon granules
2 to 4 tablespoons crushed red pepper flakes
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon pepper
2 tablespoons Liquid Smoke, optional
Directions:
In a blender or food processor, puree the apricots until smooth!. Pour into a large soup kettle or Dutch oven; add the next 17 ingredients!. Bring to a boil!. Reduce heat; simmer, uncovered, for 1 hour or until flavors are blended, stirring occasionally!. Stir in liquid smoke if desired!. Cool!. Store in the refrigerator!. Yield: 4 quarts!.
Riverboat Barbecue Sauce
Ingredients:
1/2 cup maple syrup
1/2 cup ketchup
1/4 cup orange juice
1 tablespoon dried minced onion
1 tablespoon white vinegar
1 tablespoon steak sauce
1 teaspoon grated orange peel
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 whole cloves
Directions:
In a small saucepan, combine all the ingredients!. Bring to a boil!. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended!. Remove from the heat!. Discard cloves!. Cool!. Store in the refrigerator!. Yield: 1-1/3 cups!.
Sweet-and-Sour Skewered Shrimp
Ingredients:
1/2 cup barbecue sauce
1/4 cup lemon juice
1/4 cup pineapple preserves
4 teaspoons soy sauce
1/2 teaspoon ground ginger
30 uncooked large shrimp, peeled and deveined (about 2 pounds)
1 to 2 large green peppers, cut into 1-inch pieces
1/2 pound fresh mushrooms, halved
Directions:
In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently!. Remove from the heat; cool!. Set aside 1/2 cup for basting!. Place remaining sauce in a large resealable plastic bag; add shrimp!. Seal bag; refrigerate for 30 minutes!.
Drain and discard marinade!. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers!. Grill, uncovered, over medium-hot heat for 2 minutes on each side!. Turn and brush with reserved sauce!. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times!. Yield: 6 servings!.Www@FoodAQ@Com
Ingredients:
1 small onion, chopped
1 tablespoon vegetable oil
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1 teaspoon curry powder
1 package (1 pound) frozen uncooked small shrimp, thawed, peeled and deveined
1 cup (8 ounces) sour cream
Hot cooked rice
Directions:
In a large saucepan, saute onion in oil until tender!. Stir in soup and curry powder; bring to a boil!. Add the shrimp; cook and stir until shrimp turn pink!. Reduce heat!. Stir in sour cream; heat through!. Serve over rice!. Yield: 4 servings!.
Sausage Shrimp Kabobs
Ingredients:
1 can (8 ounces) pineapple chunks
4 bacon strips
8 large fresh mushrooms
8 uncooked large shrimp, peeled and deveined
8 large cherry tomatoes
8 ounces smoked sausage, cut into 1/2-inch slices
1 large sweet onion, cut into 8 wedges
1 large green pepper, cut into 1-inch pieces
1/2 cup barbecue sauce
1/3 cup corn syrup
1/4 cup ketchup
3 tablespoons soy sauce
1 tablespoon lime juice
1/2 teaspoon maple flavoring
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried coriander
Directions:
Drain pineapple, reserving juice!. Cut bacon strips in half; wrap each around a mushroom!. On metal or soaked wooden skewers, alternately thread the shrimp, pineapple chunks, tomatoes, sausage, bacon-wrapped mushrooms, onion and green pepper!.
In a large bowl, combine the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple flavoring, seasonings and reserved pineapple juice!. Set aside 2/3 cup for serving!.
Grill kabobs, covered, over medium heat for 10-15 minutes or vegetables are tender and shrimp turn pink, turning and basting occasionally with remaining sauce!. Serve with reserved sauce!. Yield: 4 servings!.
Shrimp Rice Casserole
Ingredients:
12 ounces cooked medium shrimp, peeled and deveined
2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 cup (4 ounces) shredded cheddar cheese
4 tablespoons butter, melted, divided
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon white pepper
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1 cup soft bread crumbs
Directions:
In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce!.
Transfer to a greased 1-1/2-qt!. baking dish!. Combine bread crumbs and remaining butter; sprinkle over top!. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned!. Yield: 6 servings!.
Shrimp Creole
Ingredients:
1/2 cup chopped green pepper
1/4 cup chopped onion
1 celery rib, chopped
1 garlic clove, minced
1-1/2 teaspoons vegetable oil
1 can (15 ounces) tomato sauce
1 teaspoon dried oregano
1 bay leaf
1/2 pound cooked medium shrimp, peeled and deveined
Hot cooked rice
Directions:
In a skillet, saute the green pepper, onion, celery and garlic in oil until tender!. Add the tomato sauce, oregano and bay leaf!. Reduce heat; simmer, uncovered, for 20 minutes!.
Stir in the shrimp; cook 3 minutes longer!. Discard bay leaf!. Serve over rice!. Yield: 2 servings!.
Bruce's Hot Barbecue Sauce
Ingredients:
2 cans (15 ounces each) apricot halves, drained
4 cups packed brown sugar
4 cups cider vinegar
1 can (29 ounces) tomato sauce
2 cups ketchup
1 cup maple syrup
1 cup prepared mustard
1/2 cup orange juice
1/2 cup honey
3 tablespoons salt
1/2 cup molasses
3 tablespoons chicken bouillon granules
2 to 4 tablespoons crushed red pepper flakes
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon pepper
2 tablespoons Liquid Smoke, optional
Directions:
In a blender or food processor, puree the apricots until smooth!. Pour into a large soup kettle or Dutch oven; add the next 17 ingredients!. Bring to a boil!. Reduce heat; simmer, uncovered, for 1 hour or until flavors are blended, stirring occasionally!. Stir in liquid smoke if desired!. Cool!. Store in the refrigerator!. Yield: 4 quarts!.
Riverboat Barbecue Sauce
Ingredients:
1/2 cup maple syrup
1/2 cup ketchup
1/4 cup orange juice
1 tablespoon dried minced onion
1 tablespoon white vinegar
1 tablespoon steak sauce
1 teaspoon grated orange peel
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 whole cloves
Directions:
In a small saucepan, combine all the ingredients!. Bring to a boil!. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended!. Remove from the heat!. Discard cloves!. Cool!. Store in the refrigerator!. Yield: 1-1/3 cups!.
Sweet-and-Sour Skewered Shrimp
Ingredients:
1/2 cup barbecue sauce
1/4 cup lemon juice
1/4 cup pineapple preserves
4 teaspoons soy sauce
1/2 teaspoon ground ginger
30 uncooked large shrimp, peeled and deveined (about 2 pounds)
1 to 2 large green peppers, cut into 1-inch pieces
1/2 pound fresh mushrooms, halved
Directions:
In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently!. Remove from the heat; cool!. Set aside 1/2 cup for basting!. Place remaining sauce in a large resealable plastic bag; add shrimp!. Seal bag; refrigerate for 30 minutes!.
Drain and discard marinade!. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers!. Grill, uncovered, over medium-hot heat for 2 minutes on each side!. Turn and brush with reserved sauce!. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times!. Yield: 6 servings!.Www@FoodAQ@Com
DEMON PIG "BLAZE ORANGE" FOR THE BBQ SAUCE!.
SHRIMP GRILLED!.
SAFFRON RICEWww@FoodAQ@Com
SHRIMP GRILLED!.
SAFFRON RICEWww@FoodAQ@Com
RICE AND SHRIMP CASSEROLE
1 package Mahatma Yellow Rice (follow package directions for cooking)
while rice is cooking, saute: 1 bell pepper chopped
1 onion chopped
2 tablespoons butter or oleo
Add 1 pound peeled shrimp!. Cook until pink!.
Add 1 can mushroom soup and 1 can Rotel tomatoes;
Cook 10 minutes, add to cooked rice!.
If too wet, bake for a few more minutes!.
OR
P!.F!. Chang's China Bistro Shrimp Fried Rice
1/4 teaspoon ground superfine mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 tablespoons lite soy sauce (more added at table as desired)
Canola cooking spray
1/3 cup egg substitute
Salt and pepper to taste (optional)
4 teaspoons canola oil
1 1/2 cups tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
2 to 3 green onions, chopped (use only white part or
white plus some of the green if desired)
In a small bowl or cup, blend mustard, ginger, garlic and molasses!. Stir in soy sauce and set aside!.
Heat a large, nonstick frying pan or skillet over medium heat!. Spray center generously with canola cooking spray!. Pour egg substitute in the middle of pan and tilt to spread egg out!. Sprinkle salt and pepper over the top if desired!. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned!. Cut into small pieces with knife and set aside!.
Spray more canola oil into pan and heat over medium heat!. Add shrimp and let sizzle for about a minute!. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout!. Add steamed rice, stir and let cook about a minute!. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two!. Turn off heat and stir in green onion and pieces of egg!. Serve, offering additional soy sauce at the table, if desired!.
OR
Chipotle Shrimp Over Rice
1 can (14!.5 ounces) fat-free chicken broth
3/4 cup water
2 1/2 cups "instant" (5-minute) rice
1 teaspoon vegetable oil
1 small onion (for ? cup strips)
1 medium green bell pepper (for 3/4 cup chopped)
1 can (14!.5 ounces) diced tomatoes seasoned with garlic and onions
1 small can (8 ounces) tomato sauce
1 to 2 canned chipotle peppers in adobo sauce (for 1 to 2 tablespoons chopped), see cook's note
1 tablespoon honey
1 pound already-peeled medium-size raw shrimp, see cook's note
Place the chicken broth and water in a 2-quart saucepan, cover the pan and bring it to a boil over high heat!. When the broth boils, uncover the pan and stir in the rice, then re-cover and remove the pan from the heat!. Let the pan stand, covered, for 5 minutes or until ready to serve!.
Meanwhile, heat the oil in a 12-inch extra-deep nonstick skillet over medium-high heat!. Peel the onion and cut it in half!. Cut each half into crescent-shaped slices about 1/4 inch wide!. Add the onion slices to the skillet as you cut them!. Rinse and seed the bell pepper and cut it into bite-size pieces!. Add the pieces to the skillet!. Reduce the heat to medium and cook, stirring frequently, until the onions begin to soften, about 2 minutes!.
Stir in the diced tomatoes with their juice and the tomato sauce!. Finely chop the chipotle peppers and add them to the skillet!. Add the honey and stir to mix well!. Add the shrimp, raise the heat to medium-high, and stir and cook until the shrimp are pink and opaque throughout, about 3 minutes!. Serve at once over hot rice!.
note: Chipotle peppers in adobo sauce are found in the Mexican foods section of a supermarket!. They are very hot, so add them to taste!. If you can't find chipotles, substitute hot pepper sauce and a drop of liquid smoke to taste!. We tested this recipe using medium-sized (36 to 40 count) shrimp!. If you can't find already-peeled raw shrimp, you can substitute already-peeled cooked shrimp!. Just stir them into the sauce in step 3 and cook only until heated through!.
And here are some BBQ sauce recipes:
http://www!.starfishcons!.com/pages/bbqsau!.!.!.
!.Www@FoodAQ@Com
1 package Mahatma Yellow Rice (follow package directions for cooking)
while rice is cooking, saute: 1 bell pepper chopped
1 onion chopped
2 tablespoons butter or oleo
Add 1 pound peeled shrimp!. Cook until pink!.
Add 1 can mushroom soup and 1 can Rotel tomatoes;
Cook 10 minutes, add to cooked rice!.
If too wet, bake for a few more minutes!.
OR
P!.F!. Chang's China Bistro Shrimp Fried Rice
1/4 teaspoon ground superfine mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 tablespoons lite soy sauce (more added at table as desired)
Canola cooking spray
1/3 cup egg substitute
Salt and pepper to taste (optional)
4 teaspoons canola oil
1 1/2 cups tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
2 to 3 green onions, chopped (use only white part or
white plus some of the green if desired)
In a small bowl or cup, blend mustard, ginger, garlic and molasses!. Stir in soy sauce and set aside!.
Heat a large, nonstick frying pan or skillet over medium heat!. Spray center generously with canola cooking spray!. Pour egg substitute in the middle of pan and tilt to spread egg out!. Sprinkle salt and pepper over the top if desired!. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned!. Cut into small pieces with knife and set aside!.
Spray more canola oil into pan and heat over medium heat!. Add shrimp and let sizzle for about a minute!. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout!. Add steamed rice, stir and let cook about a minute!. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two!. Turn off heat and stir in green onion and pieces of egg!. Serve, offering additional soy sauce at the table, if desired!.
OR
Chipotle Shrimp Over Rice
1 can (14!.5 ounces) fat-free chicken broth
3/4 cup water
2 1/2 cups "instant" (5-minute) rice
1 teaspoon vegetable oil
1 small onion (for ? cup strips)
1 medium green bell pepper (for 3/4 cup chopped)
1 can (14!.5 ounces) diced tomatoes seasoned with garlic and onions
1 small can (8 ounces) tomato sauce
1 to 2 canned chipotle peppers in adobo sauce (for 1 to 2 tablespoons chopped), see cook's note
1 tablespoon honey
1 pound already-peeled medium-size raw shrimp, see cook's note
Place the chicken broth and water in a 2-quart saucepan, cover the pan and bring it to a boil over high heat!. When the broth boils, uncover the pan and stir in the rice, then re-cover and remove the pan from the heat!. Let the pan stand, covered, for 5 minutes or until ready to serve!.
Meanwhile, heat the oil in a 12-inch extra-deep nonstick skillet over medium-high heat!. Peel the onion and cut it in half!. Cut each half into crescent-shaped slices about 1/4 inch wide!. Add the onion slices to the skillet as you cut them!. Rinse and seed the bell pepper and cut it into bite-size pieces!. Add the pieces to the skillet!. Reduce the heat to medium and cook, stirring frequently, until the onions begin to soften, about 2 minutes!.
Stir in the diced tomatoes with their juice and the tomato sauce!. Finely chop the chipotle peppers and add them to the skillet!. Add the honey and stir to mix well!. Add the shrimp, raise the heat to medium-high, and stir and cook until the shrimp are pink and opaque throughout, about 3 minutes!. Serve at once over hot rice!.
note: Chipotle peppers in adobo sauce are found in the Mexican foods section of a supermarket!. They are very hot, so add them to taste!. If you can't find chipotles, substitute hot pepper sauce and a drop of liquid smoke to taste!. We tested this recipe using medium-sized (36 to 40 count) shrimp!. If you can't find already-peeled raw shrimp, you can substitute already-peeled cooked shrimp!. Just stir them into the sauce in step 3 and cook only until heated through!.
And here are some BBQ sauce recipes:
http://www!.starfishcons!.com/pages/bbqsau!.!.!.
!.Www@FoodAQ@Com