Recipe by PRINCIPALCOLE
"This is not the usual shrimp and rice dish. It is simply delicious..."
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onion, finely chopped
1 1/2 cups
uncooked long grain white rice
3 1/4 cups
chicken broth, divided
1 (14.5 ounce) can
diced tomatoes with juice
fresh lemon juice
1 1/2 teaspoons
ground cayenne pepper
ground black pepper
medium shrimp - peeled and deveined
chopped fresh parsley
I made this recipe with a few changes. I added Rotel tomatoes instead of regular canned tomatoes. I also added oregano, garlic, and bay leaves. It was delicious. Thanks for sharing this good recipe.
Now, it can be a bit spicy, so I usually start with half of the cayenne called for and go from there. I also use an extra half pound of shrimp.
This is a delightful recipe that I will certainly make again. At first I didn’t understand the use of the bacon but, as you enjoy the meal, your palette surely will! I recommend making it “as is” the fist time. It’s got just the right amount of spice. Thank you, Principal Cole!
Did this recipe like written except my sis can't stand heat so i omitted the cayene and added tsp minced garlic. Also, Since I had shrimp shells, I cooked them to make a shrimp broth, I substituted 1/4 cup chicken stock for shrimp. For those of you that felt it was bland, I would guess you used can chicken stock. I had made my chicken stock the day before and it (as well as the dish) had great flavor. Even though I stopped after I put in the bacon and second batch of stock, took the pot to my sister's (10min away), then added the shrimp and heated through till they were cooked, it still came out great. Thanks for a keeper oh, and the bacon does make it but so does homeade chicken/shrimp stock :-)
This recipe was excellent. Great Flavor. I did however make a few adjustments only because I didn't have the exact ingridients on hand. I used Rice-a-Roni Long Grain Wild Rice with 1/2 cup of brown Rice(I din't have enough regular brwn rice) I also used a can of Rotel instead of reg. Diced tomatoes. I also added fresh mushrooms and garlic with the onions! Great Flavor, everyone loved it and it wasn't too spicy for the kids! Thanks for a keeper!
I make a lot of recipes from AR. Every few months or so I come across a recipe that really wows me and goes into my list of favorites. This is one of those recipes! The sauce is so amazing. Perfect with rice and some french bread to sop up the rest. I prefer to always cook my rice in the rice cooker. For the shrimp/sauce mixture only use 1.5 cups of broth if not adding rice. You can then thicken the sauce if needed with corn startch. Also, I'm so glad I had my hubs run to the store for bacon. I don't really like nutmeg but 1/4tsp. taste just fine in this. Delicious!
DELICIOUS!!!!!!!!!!! dad compared it with a jumbalaya, but, waaaay different. Just enough spice. We added a mango to it, so it was even better! I felt it was missing something though...
Very good and very easy to make. I cut down on the nutmeg just a tad and doubled the cayenne (we like it spicy) and it was perfect. Also, my rice had absorbed all of the liquid and had begun to stick after about 15-17 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Island Shrimp and Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 333
** Calories from Fat: 94
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