Seasoned Shrimp And Rice
A flavorful shrimp and rice dish infused with tomatoes, onions, celery, and spices, perfect for a quick, satisfying meal suitable for seafood lovers and busy weeknights.
Ingredients
Instructions
- Empty the canned peeled tomatoes into a bowl and squeeze them into small pieces.
- In a saucepan, melt 2 tablespoons of margarine.
- Add the rice to the melted margarine and sauté lightly without browning.
- Melt the remaining margarine in a heavy 3-quart pot.
- Add the chopped onion and celery to the pot and sauté until tender.
- Stir in the tomatoes, salt, pepper, sugar, tomato paste, and garlic powder.
- Add the deveined shrimp to the pot and cook until shrimp are pink and cooked through.
- Serve hot, garnished as desired.
Tips & Substitutions
For added depth of flavor, consider using chicken or vegetable broth instead of water when cooking the rice. You can also substitute the shrimp with cooked chicken or even tofu for a vegetarian version. If fresh herbs are available, adding parsley or cilantro can enhance the dish's freshness.
Serving Suggestions
Serve this dish hot, garnished with fresh herbs or a squeeze of lemon for brightness. It pairs wonderfully with a side salad or garlic bread. For a complete meal, consider serving alongside steamed vegetables or a light soup, making it a balanced option for dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over medium heat, adding a splash of water or broth to keep the rice moist. Avoid microwaving as it can make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Seasoned Shrimp And Rice contains roughly 175 calories, with 5g protein, 37g carbohydrates, and 3g fat. It is an excellent source of vitamin C (112% of the Daily Value) and dietary fiber (29% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1828mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure they're fully thawed before adding them to the pot. This will help achieve even cooking and prevent the dish from becoming watery.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes or diced jalapeños when sautéing the onion and celery. You can also serve with hot sauce on the side for those who enjoy extra spice.
What type of tomatoes should I use?
Canned peeled tomatoes are ideal for this recipe, but if you prefer fresh, you can use about 4-5 medium ripe tomatoes. Just peel and chop them before adding to the pot.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).