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1. Regular quick pilaf
2. Pilaf according to the recipe of Yulia Vysotskaya
3. How to choose shrimp for pilaf?

Pilaf, which is the main state dish in the cuisines of most eastern peoples, has long gained enormous popularity far beyond the borders of its native region. The evolution of pilaf, which has been going on for hundreds of years, now provides us with the opportunity to enjoy completely different types of it.

Shrimp pilaf is a unique version of a traditional recipe that will perfectly fit into the menu of all seafood lovers and fans of light and at the same time satisfying food.

Regular quick pilaf

The most successful method of preparing a tasty dish for a comfortable dinner with your family or home gatherings with friends is to combine rice with seafood, for example, shrimp. Simple, fast, tasty and original. The indicated amount of ingredients is enough for 6 servings, which means no one goes hungry.

• Basmati rice – 1 cup;
• Shrimp – 500 g;
• Onion – 1 piece;
• Carrots - 1 piece;
• Garlic – 5-6 cloves;
• Salt, spices - to taste;
• Vegetable oil - for frying.

Medium-sized carrots and onions are useful. You should choose large and unpeeled shrimp so that the broth comes out very fragrant when cooked. As for rice, preference should be given to the basmati variety. With it, any pilaf comes out juicy and at the same time crumbly.

Having prepared all the products indicated in the recipe, you can start making pilaf in a frying pan with shrimp:

1. Peel the carrots and onions, rinse and cut the carrots into small semicircles and the onions into cubes.
2. Place the onion in the heated vegetable oil, and then after a couple of minutes the carrots. Stirring occasionally, fry them until soft.
3. Pour the washed rice into the pan and smooth it out.
4. Pour boiling water over the contents of the frying pan a little above the level of the rice, add salt, add spices and stick peeled garlic cloves into the cereal.
5. Boil the shrimp in a separate pan in salted water with the addition of a bay leaf and a few dark peppercorns.
6. 10 minutes before the dish is ready, add shrimp to the pan with rice and pour in a little of the broth in which they were cooked.

Place the pilaf on plates, garnish with cherry tomato halves and parsley sprigs.

By analogy, you can prepare pilaf with shrimp and mussels, which will make the taste of the finished dish even more intense. Instead of a frying pan, it is permissible to use a multicooker, which is much better suited for making tasty and crumbly pilaf. Shrimp pilaf in a slow cooker will perfectly complement a juicy salad of new vegetables and herbs.

Pilaf according to the recipe of Yulia Vysotskaya

The recipe for pilaf with shrimp from Yulia Vysotskaya is worth adopting for those who like to experiment in the kitchen. This spectacular dish, popular in Mediterranean cuisine, will become a real decoration for any table. Despite the impressive list of ingredients, pilaf with shrimp is quite simple to make. In just 30-40 minutes, the treat will delight you with its unsurpassed taste, smell and, of course, appearance on the table.

• Brown rice – 1 cup;
• Shrimp w/m in shell – 500 g;
• Carrots – ½ piece;
• Onions – 2 pcs;
• Testicles – 2 pcs;
• Lemon – ¼ piece;
• Green onion – 1 stem;
• Juniper – 3 berries;
• Parsley - 1 sprig;
• Dry snow-white wine – 50 ml;
• Boiling water – 200-300 ml;
• Olive oil – 1 tbsp;
• Butter – 1 tsp;
• Pepper mixture – 1 tsp.

When choosing rice for making different dishes, it can be difficult to make a choice, because now this product is presented in a wide assortment on store shelves. Brown rice, used in this recipe, is one of the favorite types of rice grains, which differs from white rice not only in color, but also in the method of preparatory processing and composition.

The beneficial characteristics of brown rice are higher than those of white rice. Introducing this product into your regular diet will restore the functioning of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) and metabolism, remove excess water from the body, improve sleep and stress resistance, lower cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) and increase overall endurance, strengthen the immune system, etc.

1. Boil shrimp in salted water, cool, and peel. Do not throw away the “garbage”, but fry it in heated butter in a small thick-walled saucepan.
2. Peel the carrots and one onion and cut into large pieces.
3. Add them to the shrimp shells, put a sprig of parsley, peppercorns, lemon in a saucepan and pour in the wine. Mix the contents of the bowl well and bring to a boil.
4. When the alcohol has evaporated a little, pour in 200-300 ml of boiling water and continue cooking the broth for 10-15 minutes.
5. Peel the second onion and cut it into small cubes.
6. Heat a tablespoon of olive oil in a deep frying pan, fry the chopped onion in it until golden brown and add rice to it. Stirring, fry the cereal until it becomes transparent.
7. Strain the prepared shrimp shell broth and pour into the frying pan.
8. Cook all ingredients for about 20 minutes until the rice is cooked. If the broth evaporates earlier, add a little water or white wine to the pan.
9. At the end of cooking, add peeled shrimp to the rice and let the dish steep for 5-10 minutes under a closed lid.

Place the pilaf on plates and garnish each serving with eggs cut into slices and chopped green onions.

How to choose shrimp for pilaf?

When choosing shrimp for pilaf on the store counter, you should first evaluate their appearance and degree of freshness. Experts advise taking seafood in packaging that contains complete information about the manufacturer and product, including the expiration date.

Based on the following rules, you can really avoid buying a bad product:

• “correct” shrimp should be actually rolled into a circle and have a tucked tail. The straight tail indicates that these marine inhabitants were frozen and were no longer fresh.

• The natural color of live shrimp is dull gray with a slight pinkish color. If frozen shrimp are bright pink or even orange, this means that a careless manufacturer tinted the product during the production process. Excellent shrimp has a uniform color throughout the body, the colors of which can vary depending on the type of product.

• If the shrimp have a dry shell and yellowish stains or dark spots on the body, then they are old. The dark head of a shrimp should also make you think - a sign that it is sick, which means that eating such a product is very unsafe. Do not confuse dark and brown colors. Shrimp with caviar have a brown head, which is considered the most beneficial in terms of its nutritional properties.

• There should be no ice or snow in the bag of shrimp. Their presence means that the product has been frozen multiple times.

• All shrimp in the package should be approximately size 1. Careless producers from time to time add cheap types of shrimp to the largest and most precious seafood.

Large king and tiger shrimp, reaching 20-30 cm in length, are called warm-blooded. They are grown in special basins of South Asia, China, Vietnam, Thailand, and Indonesia. Sedentary and fed pelleted food, they have fairly soft meat without a distinct taste.

Cold-blooded inhabitants of the deep sea, living in the icy waters of the northern seas, although they do not reach enormous sizes, are considered the most useful, since they live in their natural habitat. Their taste is the most intense, and the meat is elastic and fragrant. Importers of this product are mainly countries such as Lithuania, Estonia, Denmark, and Norway.

It is no secret that quality control in European countries is even stricter, and products from Asian manufacturers often cause a lot of criticism. Therefore, when choosing shrimp for a tasty pilaf, you should not be lazy to read the information on the packaging. Preference should be given to proven manufacturers, so as not to be disappointed with an unsuccessful purchase and to fully enjoy the rich sweet-salty taste and cool smell of the finished dish.

Pilaf with shrimp recipe

Ingredients

Step-by-step recipe for making Shrimp Pilaf with photo

And the food is prepared like this:

Peel the onion skins and chop the vegetable.

Clean the shrimp and later fry them in vegetable oil.

Add soy sauce and spices to seafood and stir.

Video recipe Pilaf with shrimp

Shrimp fried with garlic and orange sauce

You can also make fried shrimp with garlic and orange sauce. Such a unique lunch or dinner will certainly amuse your household!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
shrimp (frozen “royal”);
one orange;
lemon;
a couple of cloves of garlic;
salt;
vegetable oil;
wine (dry);
lettuce leaves.

And the food is prepared like this:

Pour water over the shrimp and boil for 5 minutes.

Cool the seafood, peel it, and leave the scales near the tail.

Heat a frying pan with vegetable oil and fry the chopped garlic.

When you smell garlic, discard the garlic and fry the shrimp.

Unusually delicious shrimp pilaf

Everyone knows its taste. Why not try to vary the menu with a high-calorie and healthy dish, very similar to the usual one. Pilaf with shrimp will decorate a romantic dinner. His photos look delicious. A light and satisfying dish that goes perfectly with snow-white wine.

You can serve it with any salads, but it’s better to season it with mayonnaise-based sauces.

• Steamed rice 2 cups
• Shrimp 500 gr
• Onion 2 pcs.
• Carrots 2 pcs.
• Garlic 2 cloves
• Vegetable oil 6 tbsp. spoons
• Soy sauce 3 tbsp. spoons
• Salt and pepper on the end of a knife

Making in a slow cooker, recipe

Shrimp pilaf is easy to cook in a slow cooker. For this, the same set of products indicated in the recipe will be useful. Make your annotation step by step.

1. Chop the onion and place it in a container. Select the “Fry” mode. Set the time to 10 minutes.
2. After the set time has passed, add chopped carrots. Set the frying mode again for 10 minutes.
3. Add peeled shrimp to the fry according to the recipe. Fry again for 10 minutes.
4. When the signal sounds, pour the washed rice into the container. Fill it with the required volume of water. Select the “Stew” mode and time for 30 minutes.

Pilaf with shrimps from the multicooker is immediately ready to serve. Already in the plate, you can pour it with soy sauce and garnish with herbs. The pilaf is served with fresh vegetable tenderloin or salad dressed with mayonnaise. The usual recipe is best used when you need to quickly feed guests or want something unusual. The calorie content of a serving is 375 kilocalories. Nutritional value will be 11 grams. protein, up to 11 g. fat and 75 gr. carbohydrates.

Recipe from Yulia Vysotskaya

Photos of the dishes that Yulia Vysotskaya prepares attract attention and stimulate salivation. This is due to the fact that the host of the famous show constantly brings her own changes to ordinary dishes. The same thing happened with pilaf. Yulia lets you cook it from brown rice. The recipe has been slightly changed. It will be useful for you:

• rice in bran shell – 0.5 kg;
• seafood (shrimp and mussels);
• olive oil – 5 tablespoons;
• snow-white dry wine – 5 tablespoons;
• 1 carrot, 2 onions, a bunch of parsley;
• salt and pepper to taste.

By following the instructions step by step and following the recipe, you will prepare an impeccable dish of the Mediterranean diet (Diet is a set of rules for human consumption of food) . Tasty and nutritious, it is very easy to digest. One serving contains no more than 300 kilocalories, 10 grams. proteins, up to 10 g. fat and 70 gr. carbohydrates.

1. First, prepare the broth. Clean the shrimp. Do not throw away the heads, husks and tails, but collect them in a saucepan. Add carrots, herbs and onions to it. Pour three glasses of water, wine and soy sauce into a container. Cook everything for 20 minutes. The result is a fragrant broth that is used for rice.
2. The second onion must be finely chopped. Fry the peeled shrimp and mussels over low heat together with the onion until golden brown.
3. Fill the rice with broth in a proportion of ½. Salt and add spices. Cook it until done. The rice should crumble.
4. Boil 6 hard-boiled eggs.

Place rice into plates in portions. Place fried seafood on top. Slice the eggs and garnish them on plates before serving. Add herbs and new tomatoes. The unusual taste combination is remembered forever. The recipe will become a favorite for almost everyone.

Conclusion

By spending a little more than half an hour, you will delight your home or visiting guests with a luxurious pilaf with seafood. Shrimp add an incredible smell and taste. Their color and mixture is reminiscent of fried fish. If you like recipes with fish, you will definitely like this pilaf.

Unlike the usual one, it is not so heavy. Prawn pilaf is cheaper to prepare than a regular dish with several types of meat. This is also a huge “plus” for economical housewives.

Pilaf with shrimps and mussels recipe

Savory pilaf with shrimp is one of the more popular options for preparing this dish using seafood. Due to the fact that the shrimp take no more than 5 minutes to cook, this treat can be prepared quickly. A very satisfying, but light and indescribably tasty dish can be prepared in virtually any container, using different combinations of ingredients. Using any of the basic recipes, you can vary your daily and festive diet.

1. Quick pilaf with shrimp
2. Manufacturing:
3. Traditional pilaf with shrimp in a slow cooker
4. How to cook:
5. Mediterranean pilaf with vegetables in a slow cooker
6. Manufacturing method:

Quick pilaf with shrimp

The most common method is to quickly prepare a wonderful dish at home for lunch, dinner, and even for a gala table. Ready-made shrimp pilaf can be served as an independent treat or as an unusual appetizer or salad for a holiday. You can use all kinds of utensils for cooking, so light pilaf with shrimp can be prepared even while relaxing outside the city.

• Shrimp – 500 g
• Rice - 3 cups
• Onion - 1 pc.
• Carrots - 1 pc.
• Dried dill - 1/2 tsp.
• Vegetable oil - 50 ml
• Salt - to taste

Manufacturing:

This recipe is designed for 6 medium servings, so prepare comfortable dishes: a frying pan or cauldron with a capacity of 2-3 liters. Use unpeeled, fresh frozen shrimp so that you can cook a tasty, rich broth. If you use boiled frozen ones, you can take 1 cube of vegetable or fish broth.

The shrimp must be thawed, rinsed in cool water and placed in a strainer; when they are slightly dry, carefully separate the heads from the body.

Place the shrimp heads in a saucepan, fill with cool water (6 cups), add dill and bring to a boil. Add a pinch of salt and cook over low heat for 15 minutes. You should end up with a fragrant, rich broth. Strain the finished broth through a fine strainer or colander and set aside; the rest can be thrown away.

Vegetables must be peeled, washed and chopped as thinly as possible, preferably into strips, but you can also use rings or bars (optional).

Pour oil into a frying pan, add onions and carrots and fry until golden brown.

Wash the rice and add it to the vegetables. It is not allowed to stir the products after adding rice, otherwise the pilaf will turn out viscous.

Pour the broth prepared in advance over the products; if desired, you can add a few of your favorite spices to your taste: reddish hot or aromatic pepper, curry mixture. Bring the mixture to a boil over high heat, then gradually reduce the heat to low.

Place raw shrimp on top, cover the pan with a lid and cook the pilaf until the water has completely evaporated (10-15 minutes).

Keep the finished shrimp pilaf covered for another 5 minutes until it is fully cooked and place it on a serving plate.

For design, you can add a little fresh dill or parsley.

Traditional pilaf with shrimp in a slow cooker

A very fragrant and tasty pilaf with shrimps and mussels can be prepared in a slow cooker without anything special. The traditional version can always be varied to suit your own taste by adding a few other seafood: scallops or squid.

• Rice - 300 g
• Shrimp – 300 g
• Mussels – 100 g
• Carrots - 1 pc.
• Onion (small onion) - 1 pc.
• Garlic (optional) - 1 head
• Dried herbs - to taste
• Vegetable oil - 1/2 cup
• Salt - to taste

How to cook:

Prepare the food: defrost the mussels and shrimp, wash the rice, and peel the vegetables.

Chop the onion into thin rings, grate the carrots on a grater with large teeth or cut into narrow strips.

Pour a little vegetable oil into the multicooker bowl and turn on the “Frying / Deep-frying” program. Add onions and carrots and fry without closing the lid.

Add seafood, dried herbs, salt and spices, stir.

Add cooked rice, mix with vegetables, shrimp and mussels, fry for a couple of minutes.

Pour in water so that it covers the food. Close the lid and switch the device to the “Stew / Pilaf” mode. Used in pressure cooker mode!

After 30 minutes, the traditional pilaf with shrimp and mussels is ready.

Serve the dish with salads of fresh vegetables, spicy sauce or pickles.

The basic recipe for the redmond rmc-pm4506 multicooker can be used to make other models of kitchen appliances. In this case, instead of the “Stew/Pilaf” programs, you can cook in the “Frying”, “Cooking” or “Stewing” modes. If desired, you can use the auto-heating function, so the dish will remain hot for another 8 hours!

Mediterranean pilaf with vegetables in a slow cooker

In Mediterranean countries, this dish has a huge number of variations, depending on the seafood and vegetables used. The traditional recipe for this unusual dish is prepared in a wide frying pan over an open fire, but at home it is easiest to prepare it in an ordinary slow cooker. Pilaf with shrimp, chicken and vegetables can be prepared for a family dinner or for treating guests at a formal table.

Ingredients for 8 servings:

• Rice - 300 g
• Chicken 500 g
• Shrimp – 300 g
• Carrots - 1 pc.
• Onion (small onion) - 1 pc.
• Turnip - 1 pc.
• Hot pepper - 1 pod
• Zucchini - 500 g
• Tomato - 3 pcs.
• Garlic - 5-7 cloves
• Vegetable oil – 100 ml
• Salt and spices - to taste

Manufacturing method:

Take all the necessary products for pilaf, a cutting board for cutting vegetables and a sharp knife. Instead of new tomatoes, you can use tomatoes in your own juice, puree, or ready-made homemade adjika.

Pour vegetable (olive, corn or sunflower) oil into the multicooker bowl. Turn on the device to the “Frying” mode. To make the pilaf the most fragrant, fry a pinch of cumin for a couple of minutes.

Cut the chicken into portions. You can eat wings or legs; for a dietary option, it is better to take fillet. Place the meat in heated oil and fry without closing the lid until golden brown.

Cut the onion, carrots, zucchini and turnips into small cubes and add to the meat. Continue to fry for another 3-5 minutes to soften the vegetables.

Fill the food with water, add a pod of hot pepper and salt. Stir well and switch the device to the “Cooking” or “Pilaf” mode. Close the multicooker lid and cook the zirvak for 10 minutes. During this period of time, wash the rice grains.

Place the rice with the meat and vegetables, smooth the grains perfectly over the entire surface. Wash the shrimp in cool water, do not peel, place on top of the rice, add garlic cloves (not peeled).

Close the multicooker lid and cook the pilaf for 35 minutes. Turn off the device and, without opening it, leave it until fully cooked for another 5-10 minutes.

Savory pilaf with shrimp, chicken and vegetables can be served. Bon appetit!