Best 7 Shrimp Pilaf Recipes

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Shrimp pilaf is a delectable dish that combines the succulent flavors of shrimp with the fluffy goodness of rice. Originating from the vibrant culinary traditions of the Mediterranean, this dish has become a beloved classic enjoyed across the globe. Whether served as a main course or as a side dish, shrimp pilaf offers a delightful symphony of flavors and textures that will tantalize your taste buds. With its vibrant colors, aromatic spices, and tender ingredients, this dish is sure to become a favorite in your kitchen. So, let's embark on a culinary journey as we explore the best recipes for shrimp pilaf and discover the secrets behind creating this remarkable dish.

Let's cook with our recipes!

SHRIMP PILAF



Shrimp Pilaf image

This is a tasty, colorful dish that is nice for dinner guests. I like to serve this with garlic bread and a green salad. Recipe is from a Sunset cookbook.

Provided by Hey Jude

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

6 tablespoons butter
1 lb raw large shrimp, shelled and deveined
1 (8 ounce) bottle clam juice
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup long-grain raw white rice
1 teaspoon turmeric
1 cup thinly sliced celery
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, peeled and chopped
1 (10 ounce) package frozen tiny peas, thawed
chopped parsley

Steps:

  • Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
  • Lift out and set aside (shrimp will get more cooking time later).
  • Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
  • Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
  • Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
  • Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
  • With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
  • Sprinkle with parsley.

SHRIMP PILAF FLORENTINE



Shrimp Pilaf Florentine image

With such a fabulous blend of tastes and textures, it's hard to believe this seafood supper comes together in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive or vegetable oil
1 small red bell pepper, chopped ( 1/2 cup)
2 medium green onions, sliced (2 tablespoons)
2 cloves garlic, finely chopped
1 1/2 cups uncooked orzo or rosamarina pasta (8 ounces)
2 teaspoons fresh chopped or 1/2 teaspoon dried dill weed
1 teaspoon grated lemon peel
1/2 teaspoon salt
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
1 cup water
2 cups shredded spinach
1 package (8 ounces) frozen cooked medium shrimp (1 1/2 cups), thawed and tails removed
1/4 cup grated Parmesan cheese

Steps:

  • Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir in pasta, dill weed, lemon peel, salt, broth and water. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender.
  • Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.

Nutrition Facts : Calories 365, Carbohydrate 48 g, Cholesterol 115 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1000 mg

SAFFRON AND PRESERVED LEMON SCENTED SHRIMP RICE PILAF



Saffron and Preserved Lemon Scented Shrimp Rice Pilaf image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons vegetable oil
1/2 cup onion, chopped
1 tablespoon garlic, minced
1 teaspoon saffron threads
Salt
1 1/2 cups rice
3 cups water
1 cup tomatoes, peeled, seeded and diced
1 1/2 teaspoons cayenne pepper
1/2 cup cracked green olives
1 pound medium shrimp
1 tablespoon finely chopped preserved lemons
Freshly ground black pepper
1/2 cup toasted slivered almonds, for garnish
Chopped parsley, for garnish

Steps:

  • In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent. Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt. Add the rice and saute, stirring constantly for 2 minutes. Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork. While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate. Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook. Season with salt and pepper. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley.

CHORIZO AND SHRIMP PILAF



Chorizo and Shrimp Pilaf image

A zesty supper is only minutes away with this microwave meal featuring Spanish chorizo, a fully cooked sausage available in mild or hot varieties at most supermarkets.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 4

Number Of Ingredients 9

1 cup long-grain white rice
1/2 cup dry white wine
1/4 pound smoked hard chorizo sausage, halved lengthwise and thinly sliced
1 tablespoon olive oil
1 garlic clove, minced
Coarse salt and ground pepper
1 pound medium shrimp, peeled and deveined
3 plum tomatoes, seeded and diced
1/2 cup frozen peas, thawed

Steps:

  • In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, chorizo, oil, garlic, and 1 1/4 cups water; season with salt and pepper.
  • Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking. Stir in shrimp, tomatoes, and peas; cover and microwave 4 minutes more.
  • Let stand, covered, until shrimp are opaque throughout, 3 minutes.

TURKISH SHRIMP PILAF



Turkish Shrimp Pilaf image

Make and share this Turkish Shrimp Pilaf recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

4 tablespoons olive oil
1 onion, finely chopped
2 large red bell peppers, seeded and finely chopped
2 cloves garlic, finely chopped
1 1/2 cups brown rice, raw (12oz)
1 teaspoon ground allspice
1 teaspoon ground cumin
2 teaspoons dried mint or 2 teaspoons dried basil
8 ounces cooked peeled shrimp, thawed if frozen
3 tablespoons currants
sea salt
ground black pepper
2 lemons, juice of
1/2 cup fresh parsley, finely chopped
salad greens, to serve with

Steps:

  • Heat the oil in a large nonstick fry pan.
  • Fry the onion, peppers and garlic over low heat for 10 minutes until softened but not browned.
  • Add the rice, spices and mint or basil.
  • Stir over the heat for 2 to 3 minutes, then add enough water to cover the rice.
  • Bring to a boil, lower the heat and simmer, uncovered for 10 to 15 minutes, or until rice is just tender, but still has a little bite to it.
  • Add the shrimp, currants and a little salt and pepper to taste.
  • Cook for about 4 minutes more, until the shrimp are heated through, then add the lemon juice and chopped parsley.
  • Serve pilaf warm or cold with salad greens.

LOWCOUNTRY SHRIMP PILAF



Lowcountry Shrimp Pilaf image

Entered for safe-keeping. From Cooking Light Holiday Cookbook, November 2006. Serve with a green salad and crusty bread.

Provided by KateL

Categories     White Rice

Time 26m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons canola oil
1 1/2 cups green bell peppers, chopped
1 cup onion, chopped
1 tablespoon garlic, minced (bottled recommended by Cooking Light)
2 teaspoons Old Bay Seasoning
1 lb large shrimp, peeled and deveined
1/2 cup dry white wine
8 ounces bottled clam juice
1 1/2 cups instant rice
1 tablespoon fresh thyme, chopped
14 1/2 ounces diced tomatoes with jalapenos, undrained
1 tablespoon fresh thyme, chopped

Steps:

  • Heat oil in large nonstick skillet over medium-high heat.
  • Add bell pepper and onion to pan; saute 2 minutes.
  • Add garlic and Old Bay seasoning to pan; saute 1 minute.
  • Add shrimp, wine, and clam juice; bring to a boil.
  • Stir in rice, cover and removed from heat.
  • Let stand 5 minutes or until liquid is absorbed.
  • Place pan over medium-high heat.
  • Stir in 1 tablespoon thyme and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally.
  • Sprinkle with remaining 1 tablespoon thyme.

Nutrition Facts : Calories 375.6, Fat 7.8, SaturatedFat 0.9, Cholesterol 174.5, Sodium 711.6, Carbohydrate 42.5, Fiber 2.4, Sugar 3.4, Protein 27.9

SHRIMP & SCALLOP PILAF



SHRIMP & SCALLOP PILAF image

Categories     Shellfish

Yield Makes 4-6 servings

Number Of Ingredients 13

6 Tablespoons Butter or Olive Oil
1 pound Large shrimp, shelled & deveined, can use frozen.
1 pound Medium sized Scallops, could be frozen
8 ounces of Clam Juice
1 Medium sized onion, thinly sliced
3 Garlic cloves, minced or pressed
1 cup long grain white rice
1 teaspoon Turmeric, ground
1 cup Celery, thinly sliced
1/4 teaspoon Pepper, freshly ground
2 Tomatoes, medium size, peeled & chopped
2 tablespoons Salsa, Trader Joes
Chopped Parsley to be sprinkled on top for garnish

Steps:

  • Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart sauce pan over medium heat. Add shrimp and scallops and cook, stirring, until almost opaque throughout, cut to test (3 to 4 minutes). Lift out and set aside. Pour pan juices into a 1-quart measure, add clam juice and enough dry white wine to make 2 1/2 cups. Set aside Melt remaining 1/4 cup butter in pan over medium heat. Add onion and garlic. Cook, stirring often, until onion is soft (about 5 minutes). Add rice and turmeric, cook, stirring, for 2 to 3 minutes. Add celery, pepper and the clam juice mixture you prepared. Reduce heat, cover, and simmer until rice is almost tender to bite (about 15 minutes). With a fork, lightly mix tomatoes and salsa into rice, scatter shrimp and scallops over top. Cover and continue to cook until rice is tender to bite and liquid is absorbed (about 10 more minutes). Sprinkle with parsley.

Tips:

  • For the best flavor, use fresh shrimp that is peeled and deveined. If you are using frozen shrimp, be sure to thaw it completely before cooking.
  • While many recipes call for rinsing the rice before cooking, this can actually remove some of the starch that helps to give the pilaf its characteristic texture. For a creamier, more flavorful dish, skip the rinsing step.
  • Be careful not to overcook the rice. Overcooked rice will be mushy and will not have the desired pilaf texture. If you are not sure whether the rice is cooked through, simply taste a few grains. They should be tender but still have a slight bite to them.
  • To add even more flavor to your shrimp pilaf, try adding a variety of herbs and spices. Some popular additions include garlic, onion, paprika, cumin, and saffron. You can also add vegetables such as peas, carrots, or bell peppers.
  • Shrimp pilaf is a versatile dish that can be served as a main course or a side dish. It is also a great way to use up leftover shrimp.

Conclusion:

Shrimp pilaf is a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you are looking for a quick and easy weeknight dinner, give shrimp pilaf a try.

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