Bombay Rice With Shrimp Food

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BOMBAY RICE WITH SHRIMP



Bombay Rice with Shrimp image

This recipe was given to me by a co-worker whose family is from India. I have served it many times at family get-togethers, brunches and even at an engagement shower for a friend. Along with her gift, I enclosed this recipe. -Sherry Flaquel, Cutler Bay, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 cups uncooked instant rice
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup water
2 teaspoons curry powder
1 teaspoon salt
1 pound peeled and deveined cooked medium shrimp
1 medium onion, chopped
1/2 cup chopped walnuts
1/2 cup sweetened shredded coconut
1/2 cup golden raisins
1 small tart apple, chopped

Steps:

  • Cook rice according to package directions., Meanwhile, combine the soup, water, curry and salt in a large bowl. Stir in the shrimp, onion, walnuts, coconut, raisins, apple and rice. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 367 calories, Fat 13g fat (4g saturated fat), Cholesterol 117mg cholesterol, Sodium 802mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 20g protein.

CAJUN SHRIMP AND RICE



Cajun Shrimp and Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)

Steps:

  • Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
  • Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
  • Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Nutrition Facts : Calories 357 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 176 milligrams, Sodium 537 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams

BOMBAY CHICKEN AND RICE



Bombay Chicken and Rice image

Chicken parts are brushed with a butter and curry mixture and baked in a mixture of rice, seasonings and dried fruit.

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Asian     Indian

Time 1h20m

Yield 6

Number Of Ingredients 10

1 cup uncooked long-grain white rice
6 ounces diced dried mixed fruit
½ cup chopped onion
1 ½ teaspoons sugar
1 teaspoon salt
2 cups water
1 (3 pound) chicken, cut into pieces
2 tablespoons butter, melted
4 teaspoons curry powder, divided
½ teaspoon paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
  • Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 46.2 g, Cholesterol 107.2 mg, Fat 21.6 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 7.3 g, Sodium 517.7 mg, Sugar 0.7 g

SPANISH RICE AND SHRIMP



Spanish Rice and Shrimp image

I created this recipe to replicate paella for a crowd. I love paella, but it's expensive and not everyone likes the mussels and sausage in it. Serve this dish with a good Spanish wine and some bread and oil and it will be a sure crowd-pleaser!

Provided by Mandy Blizzard

Categories     World Cuisine Recipes     European     Spanish

Time 1h3m

Yield 4

Number Of Ingredients 9

2 cups water
1 (7 ounce) box Spanish yellow rice mix (such as Goya®)
3 tablespoons olive oil, divided
½ cup diced onion
1 pound uncooked medium shrimp, peeled and deveined
1 green bell pepper, diced
1 red bell pepper, diced
1 tablespoon sweet and spicy seafood seasoning (such as McCormick®)
½ cup fresh parsley, or to taste

Steps:

  • Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
  • Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
  • Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.1 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 1.8 g, Sodium 646.6 mg, Sugar 2.8 g

SHRIMP AND VEGETABLE BOMBAY WITH RICE



Shrimp and Vegetable Bombay With Rice image

Provided by Marian Burros

Categories     dinner, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 18

1 cup long-grain rice
2 cups water
8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
Enough fresh or frozen ginger to yield 1 tablespoon, coarsely grated
1 large clove garlic
2 teaspoons canola oil
16 ounces whole green peppers or 14 ounces coarsely chopped ready-cut green peppers (4 cups)
1/4 teaspoon cardamom
1/8 teaspoon cloves
1/2 teaspoon cumin
1/2 bay leaf
1/8 to 1/4 teaspoon hot pepper flakes
1/2 teaspoon ground coriander
1/2 cup crushed no-salt-added canned tomatoes
1/2 pound ripe cherry tomatoes
10 ounces raw shrimp
1/8 teaspoon salt
A few sprigs of cilantro to yield 2 tablespoons chopped

Steps:

  • Combine rice and 1 1/2 cups of the water and bring to a boil. Reduce heat, cover and simmer. Cook a total of 17 minutes or until rice is tender and water has been absorbed.
  • Chop whole onion. Grate ginger. Crush garlic.
  • Heat nonstick pot until very hot; reduce heat to medium high and add oil. Stir in onion, ginger and garlic and saute until onion begins to brown.
  • Wash, seed and cut peppers into 1-inch pieces; add to onion mixture.
  • Add cardamom, cloves, cumin, bay leaf, hot pepper flakes and coriander and stir well. Reduce heat to low and add canned tomatoes and 1/2 cup of water; stir well.
  • Wash cherry tomatoes and cut in half. Add to pan, cover and simmer about 3 minutes.
  • Peel shrimp, add them to pot and cook 2 to 3 minutes, depending on size of shrimp. Season with salt.
  • Wash, dry and chop cilantro.
  • Serve shrimp and vegetables over rice. Sprinkle cilantro on top.

Nutrition Facts : @context http, Calories 630, UnsaturatedFat 5 grams, Carbohydrate 104 grams, Fat 7 grams, Fiber 10 grams, Protein 40 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 15 grams, TransFat 0 grams

FILIPINO YELLOW RICE WITH SHRIMP AND CHORIZO



Filipino Yellow Rice with Shrimp and Chorizo image

Unlike many yellow rice recipes, this one - influenced by Spain's colonization of the Philippines - is a main course, similar to paella. I usually make it with jasmine rice, which is all about texture (slightly sticky and soft, yet firm enough to hold its shape) and smell (slight, but distinct floral notes). That said, I have substituted extra-long grain rice, the classic choice for Mexican- and Puerto Rican-style yellow rice, with good results. The shrimp and/or chorizo can be swapped with other quick-cooking proteins or vegetables. Use only vegetables and vegetable stock if you want to make the dish vegetarian.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 16

1 quart chicken broth
1/4 teaspoon saffron threads
2 Cubanelle peppers, seeded and chopped
1 serrano chile or jalapeño, roughly chopped
1 head garlic, cloves peeled
1 small onion, quartered
1 bunch fresh cilantro, thick stems trimmed, leaves and thinner stems roughly chopped (about 2 lightly packed cups)
3 tablespoons olive oil
1 pound shrimp (16/20), peeled, deveined and tails removed
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 link Spanish chorizo (7.9 ounces), casing removed, cut into medium dice
4 cups jasmine rice
1 cup dry white wine
1/4 cup drained capers plus 3 tablespoons brine
2 tablespoons sherry vinegar

Steps:

  • Combine the broth and saffron in a small saucepan and bring to a boil over medium-high heat. When the liquid boils, stir it, remove the pan from the heat and allow the saffron to steep while you continue with the recipe.
  • Add the peppers, chiles, garlic, onions and cilantro to a food processor and pulse until finely chopped. Reserve 3/4 cup of the sofrito for the rice and refrigerate or freeze the remainder for another use (see Cook's Note).
  • Heat 2 tablespoons of the olive oil in a 5-quart saucepan over medium-high heat. Sprinkle the shrimp with the paprika and some salt and pepper. Add the shrimp to the pan and sear for 1 to 2 minutes per side. Transfer to a plate and set aside; reserve the pan.
  • Lower the heat to medium low, then add the chorizo and remaining 1 tablespoon olive oil to the pan. Cook, stirring, until the fat rendered from the chorizo turns bright orange, 2 to 3 minutes. Using a slotted spoon, transfer the chorizo to the plate with the shrimp; reserve the pan.
  • Add the rice to the pan and toast, stirring, until the rice turns orange from the rendered fat and begins to look opaque and chalky, 4 to 5 minutes. Add the reserved sofrito and cook, stirring, for about 3 minutes. Add the wine, scraping up any bits stuck to the bottom of the pan. Add the capers, brine and 2 teaspoons salt.
  • Stir in the saffron-infused chicken broth, then allow the rice to cook, undisturbed, until the surface pokes up slightly and little bubble "dimples" begin to form in the center, 6 to 8 minutes. Stir the rice, then flatten the top to allow the rice to cook evenly. Cover the pan, lower the heat to low and cook for 25 minutes without removing the lid (trust the process).
  • Remove from the heat and fluff the rice with a fork. Fold in the reserved shrimp and chorizo and the vinegar. Allow to sit covered for 5 minutes before serving.

BOMBAY RICE AND PEAS



Bombay Rice and Peas image

Brown rice is substituted for the more typically used basmati rice in this classic dish from southwestern India.

Provided by morgainegeiser

Categories     Brown Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons vegetable oil
1/2 cup onion, chopped
1 garlic clove, crushed
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 jalapeno pepper (optional)
1 (10 ounce) package frozen green peas
1 large tomatoes, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups brown rice, cooked
2 tablespoons cilantro, fresh chopped

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Add onions and garlic.
  • Sprinkle with coriander, cumin, clobes, cinnamon, and jalapeno.
  • Cook, stirring frequently, 5 minutes.
  • Add peas, tomatoes, salt and pepper. Mix well so that spices are evenly distributed. Cover and cook 5 minutes.
  • Add rice. Cook, stirring constanly, until mixture is well blended and rice is hot.
  • Top each serving with chopped fresh cilantro, if desired.

Nutrition Facts : Calories 436.9, Fat 4.7, SaturatedFat 0.8, Sodium 298.1, Carbohydrate 86.4, Fiber 8, Sugar 6.6, Protein 12.5

BOMBAY CURRIED SHRIMP



Bombay Curried Shrimp image

Make and share this Bombay Curried Shrimp recipe from Food.com.

Provided by James Craig

Categories     Curries

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 1/2 lbs large shrimp, peeled and deveined
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
1/2 cup minced shallot
1 tablespoon curry powder
1 cup diced red bell pepper
1 1/2 cups diced tomatoes
1/2 cup light coconut milk
1/4 cup fresh basil or 4 tablespoons dried basil
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 teaspoon salt
1 (10 1/2 ounce) can reduced-sodium chicken broth
6 cups hot cooked rice
3 tablespoons sweetened flaked coconut, toasted

Steps:

  • Combine shrimp and flour in a bowl; toss well, and set aside.
  • Heat oil in a large skillet over medium high heat.
  • Add shallots and curry powder, saute 1 minute.
  • Add bell pepper; saute 1 minute.
  • Add next 6 ingredients (tomato through broth); bring to a simmer, and cook 2 minutes.
  • Add shrimp mixture; simmer 4 minutes or until shrimp are done; stirring occasionally.
  • Spoon shrimp mixture over rice and sprinkle with coconut.

Nutrition Facts : Calories 443.4, Fat 5.6, SaturatedFat 1.8, Cholesterol 172.8, Sodium 723, Carbohydrate 66.7, Fiber 2.6, Sugar 5.6, Protein 30

INDIAN RICE WITH SHRIMP



Indian Rice With Shrimp image

Provided by Molly O'Neill

Categories     side dish

Time 1h15m

Yield Six to eight servings

Number Of Ingredients 15

1 1/2 cups unconverted rice (like Canilla )
1 cup finely chopped fresh or well-drained canned tomatoes
2 tablespoons finely chopped onion
1 clove garlic, peeled
3 tablespoons vegetable oil
3 1/2 cups chicken broth, homemade or low-sodium canned
1 teaspoon salt, plus more to taste
1/3 cup thinly sliced carrot, optional
1/2 cup peas or diced zucchini, optional
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/8 teaspoon crushed red pepper
1/2 pound medium shrimp, shelled and deveined
1/4 cup minced fresh coriander

Steps:

  • Follow the directions for Mexican rice, pureeing the cumin, ground coriander, turmeric and red pepper with the tomato mixture in Step 1.
  • When liquid has been absorbed in Step 3, submerge the shrimp in the rice, before covering the pot with the towel. Cover and continue as in main recipe. Stir to distribute shrimp. Serve hot, garnishing each serving with fresh coriander.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 486 milligrams, Sugar 3 grams, TransFat 0 grams

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