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Shrimp And Rice

Shrimp and Rice recipe image
This Shrimp and Rice recipe offers a comforting, savory meal that comes together in under an hour. The dish combines tender, frozen shrimp with a robust tomato-based sauce infused with fresh celery, basil, and warm oregano. The rice provides a fluffy, neutral base that soaks up the rich, herbaceous flavors, creating a balanced and satisfying plate. It is an excellent choice for busy weeknight dinners when you crave something hearty yet simple to prepare. With minimal ingredients and straightforward steps, this meal is family-friendly and adaptable. Serve it hot for a delightful homemade experience that feels both rustic and refined.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 38.9
Dietary: Diabetic, Gluten-free
Description
This Shrimp and Rice recipe offers a comforting, savory meal that comes together in under an hour. The dish combines tender, frozen shrimp with a robust tomato-based sauce infused with fresh celery, basil, and warm oregano. The rice provides a fluffy, neutral base that soaks up the rich, herbaceous flavors, creating a balanced and satisfying plate. It is an excellent choice for busy weeknight dinners when you crave something hearty yet simple to prepare. With minimal ingredients and straightforward steps, this meal is family-friendly and adaptable. Serve it hot for a delightful homemade experience that feels both rustic and refined.
Ingredients
  • 2 cups Tomatoes;
  • 1/2 teaspoons Oregano
  • 2 tablespoons Parsley flakes;
  • 3 oz Can tomato paste;
  • 2 cups Celery; sliced thin
  • 7 oz (2) package shrimp; frozen,
  • 1/4 teaspoons Basil; -diveined, shelled
  • 1 1/2 teaspoons Salt
  • 1/2 cups Long-grain rice;
  • 1/8 teaspoons Pepper;
Directions
  1. 1
    Cook the long-grain rice according to package instructions until tender and fluffy; set aside.
  2. 2
    Heat a large skillet over medium-high heat and add a small amount of oil or butter.
  3. 3
    Add the sliced celery to the skillet and saut&# 195;© for 3-4 minutes until softened and lightly golden.
  4. 4
    Stir in the tomatoes, tomato paste, oregano, parsley flakes, and basil; cook for 2 minutes to blend flavors.
  5. 5
    Add the frozen, deveined, and shelled shrimp to the skillet.
  6. 6
    Cook the shrimp, stirring occasionally, until they turn pink and opaque, about 3-5 minutes.
  7. 7
    Season with salt and pepper to taste.
  8. 8
    Serve the shrimp and vegetable mixture hot over the cooked rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 38.9kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7361.7mg307%
Total Carbohydrate 8.4g3%
Dietary Fiber 3.4g14%
Sugars 4.7g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure shrimp are fully cooked but avoid overcooking to prevent them from becoming rubbery.

If using fresh tomatoes, dice them finely. Canned diced tomatoes work well as a substitute for faster preparation.

For extra flavor, add a minced garlic clove when sautéing the celery.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Keywords: shrimp, rice, tomato, celery, basil, oregano, parsley, seafood, quick dinner, easy recipe, international cuisine, healthy, weeknight meal, one pan, flavorful, comfort food
Read it online: https://www.chefs-mate.com/recipe/shrimp-and-rice/