Shrimp With Rice
This delightful shrimp with rice dish combines tender shrimp with a flavorful mix of sautéed vegetables and spices. The creaminess of butter and the acidity of white wine create a rich, savory base. Perfect for a cozy dinner, it appeals to seafood lovers and those seeking a comforting, hearty meal.
Ingredients
- 1 stick butter ⓘ
- 1 chopped onion ⓘ
- 1 cup sliced mushrooms ⓘ
- 1 chopped green pepper ⓘ
- 1 1/4 cups raw rice ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 cup dry white wine ⓘ
- 3 cups hot water ⓘ
- 2 tablespoons chopped parsley ⓘ
- 1/4 teaspoon thyme ⓘ
- 1/2 bay leaf ⓘ
- 2 pounds raw shrimp ⓘ
Instructions
- In a Dutch oven, heat butter; add chopped onion, sliced mushrooms, chopped green pepper, raw rice, nutmeg, salt, and pepper, and cook, stirring, until rice is brown.
- Add dry white wine and simmer for 5 minutes.
- Add hot water, chopped parsley, thyme, and bay leaf; cover and cook for 10 minutes, depending on size of shrimp.
- Remove bay leaf and serve immediately.
Tips & Substitutions
For the best flavor, consider using shrimp that are fresh or thawed from frozen, avoiding overcooking them to maintain tenderness. If you’re out of dry white wine, a splash of chicken broth can work as a substitute. For a twist, add a pinch of cayenne or some chopped tomatoes for a touch of heat and color, which also complement seafood recipes beautifully.
Serving Suggestions
Serve this dish hot, garnished with additional chopped parsley for freshness. It pairs wonderfully with a side of steamed vegetables or a crisp green salad. For a heartier meal, consider serving it alongside garlic bread or pairing it with dishes like Golden Catfish Fillets for a delightful seafood feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or broth to prevent drying out and warm gently on the stovetop or in the microwave until heated through. Avoid reheating more than once to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp With Rice contains roughly 874 calories, with 32g protein, 151g carbohydrates, and 22g fat. It is an excellent source of iron (194% of the Daily Value), dietary fiber (105% of the Daily Value), and vitamin C (103% of the Daily Value). Note that it is relatively high in sodium, at 2486mg per serving (108% 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, frozen shrimp can be used for this recipe. Just be sure to thaw them completely before cooking to ensure even cooking and flavor absorption. You can thaw shrimp by placing them in the refrigerator overnight or running them under cold water for a quicker option.
What can I substitute for raw rice?
If you don't have raw rice on hand, you can substitute with quick-cooking rice or even quinoa, although cooking times may vary. Just adjust the liquid accordingly, as different grains absorb water at different rates.
How can I make this dish spicier?
To add some heat to the dish, consider incorporating red pepper flakes or a diced jalapeño when cooking the vegetables. You could also serve it with a spicy sauce on the side to cater to different spice preferences.
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).