Creamy Shrimp Over Brown Rice

CREAMY SHRIMP OVER BROWN RICE

This recipe is a twist on the Creamy Shrimp & Grits recipe I found on With a Cherry on Top.  The recipe was a huge hit with my husband.  Would definitely make it again! 

Ingredients:

1 1/2 lbs. Shrimp, peeled and deveined

1 Lemon

1/4 Tsp. Lawry's Seasoning Salt

2 slices Bacon, chopped

1 Sm. Onion, chopped

1/2 Red Bell Pepper, cliced

1 cup Fresh Baby Spinach, chopped

3 cloves Garlic, minced

1/2 cup Scallions, sliced

2 Tbsp. Flour

14.5 ounce can of Chicken Broth

Salt, to taste

Pepper, to taste

Directions:

Prepare rice, following directions on package.

In a medium bowl, combine the shrimp with the juice of the lemon and 1/4 tsp Lawry's; stir and set aside.

Meanwhile, in a large skillet, cook the bacon over medium heat until browned. Add in the onions and red peppers; continue cooking until onions become translucent and peppers are tender. Stir in the garlic and scallions and let cook up for 1 minute. Sprinkle the flour over the mixture and continue cooking for 5 minutes, stirring frequently. Stir in the chicken broth, salt, pepper, spinach and cook until thickened (about 5-10 minutes). 

Once the gravy has thickened, add in the shrimp and cook until pink (about 3-5 minutes).

Spoon the rice into a large shallow bowl and top with shrimp mixture; serve immediately.

Easy Rice Pilaf

Here's my yummy recipe from Aunt Gail. Enjoy! Makes a great side for so many dishes!

EASY RICE PILAF

INGREDIENTS:

2 tablespoons butter

2 cups Minute Rice (white)

2-3 ounces Vermicelli pasta (or thin spaghetti)

2 cups chicken broth

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cumin

1/4 teaspoon allspice

DIRECTIONS:

Add butter to medium sauce pan and melt over medium/medium high heat. Once the butter is melted, break the Vermicelli (in small batches over the sauce pan) into 1/2 inch pieces and add to sauce pan. Cook the Vermicelli until golden brown, stirring often.

Once the Vermicelli is browned, add the chicken broth and bring to a boil. Once boiling, cook until the Vermicelli is tender (4-6 mins). Once Vermicelli is tender, remove from heat.Add the Minute Rice, stir and cover for 10 mins. Once the liquid is absorbed, add the salt, pepper, cumin and allspice. Stir to combine.

Fluff with a fork and serve.

Rice Pilaf

This is soooo much better than any rice pilaf you can buy in a box. It's so flavorful and goes with so many dishes. I used the allspice and cumin in this recipe, because I served it with Lubia. You can omit these spices to have more of a traditional rice pilaf!

Rice Pilaf

INGREDIENTS:
2 tablespoons butter
2 cups Minute Rice (white)
2-3 ounces Vermicelli pasta (or thin spaghetti)
2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon allspice

DIRECTIONS:
Add butter to medium sauce pan and melt over medium/medium high heat. Once the butter is melted, break the Vermicelli (in small batches over the sauce pan) into 1/2 inch pieces and add to sauce pan. Cook the Vermicelli until golden brown, stirring often.

Once the Vermicelli is browned, add the chicken broth and bring to a boil. Once boiling, cook until the Vermicelli is tender (4-6 mins). Once Vermicelli is tender, remove from heat.

Add the Minute Rice, stir and cover for 10 mins. Once the liquid is absorbed, add the salt, pepper, cumin and allspice. Stir to combine.

Fluff with a fork and serve.