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Shrimp and Rice Recipes


Course Appetizer
Cuisine international
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 serves
Calories 450kcal


  • 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.


This is one of my truly favorite rice recipes. I got this recipe, believe it or not, from my Dad. Well actually, I think my Mom used to prepare it for him, but the idea was his. He loves rice and he will eat it any way he can get it. He is also Italian and has a passion for anything with spaghetti sauce on it. Can you tell where I am going with this shrimp and rice recipe? Read on.