Tempting and succulent shrimp and rice recipes, hard to come by, not really. I have a couple that are sure to tempt your palate.
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I love rice. At our house rice was a daily staple. To us, it was certainly more than something you through at someone who just got married. How did that custom come about anyway. I will have to look that up.
Rice is a very versatile food and good for you too.
At our house, when I was young, instead of French fries or mashed potatoes, we always had rice. It was what my Dad liked. So, that’s what my Mom would make. She would prepare it all kinds of ways. These are two of what I feel are the tastiest rice recipes she used to make for our family.
In Recipe II, it calls for spaghetti sauce. I make my own (there is a recipe on this site for spaghetti sauce under Italian Recipes). I have never tasted a jar sauce so I know nothing about its taste. But, if you make your own sauce or have a favorite jar sauce, you can use it in this recipe for times sake.
SHRIMP AND RICE RECIPE
- 1 1/2 cups uncooked long grain white rice
- 2 tbls butter or margarine
- 2 tbls chopped onion
- 3 cups chicken broth
- 1/2 lb bay shrimp (the tiny shrimp whic usually come already cooked)
- 1 tbl red wine vinegar
- 2 tbl olive oil
- 1/2 tsp garlic clove smashed left whole
- 1/2 tsp dried oregano leaves
- 1/2 cup grated parmesan cheese
- 2 tbls chopped chives or green onions
- With a whisk, combine vinegar, olive oil, garlic, and oregano in a bowl. Add the shrimp. Cover and refrigerate to marinate while you prepare the rice.
- Melt butter in medium sauce pan or skillet with tight fitting lid. Add rice and onions. Saute for about 5 minutes. Add chicken broth. Bring to a boil. Cover, lower heat to a simmer and cook for 20 minutes or until liquid is absorbed and rice is tender.
- When rice is cooked, immediately add shrimp, Parmesan cheese and chives. Stir to mix. Serve with a tomato and cucumber salad.