Making rice from scratch can be a hassle and take forever—that’s why I love using minute rice cups! They make cooking so much easier, especially for recipes like my Shrimp Perloo. Pop into the microwave and they’re ready in just 60 seconds (90 seconds for two cups). You’ve got to try this, so don’t forget to save this post so you can go back & find it easily.
Shrimp Perloo
Ingredients:
- 4 minute rice White Rice cups
-4 tbsp unsalted butter
-1½ lb extra-large shrimp
-1 onions, diced
-2 celery ribs, diced
-Salt & pepper, to taste
-2.5 cups seafood or fish stock
-1 green bell pepper, diced
-1 tsp Cajun seasoning, optional
-2 garlic cloves, minced
-fresh or dried thyme & parsley
-1 15 oz can diced tomatoes
Directions:
- Melt 4 tbsp butter in a Dutch oven over medium heat. Add bell pepper, onion and celery, and 1 tsp salt and cook until vegetables are beginning to soften, 5 to 7 minutes.
- Add garlic, thyme, parsley and cook until fragrant.
- Stir in tomatoes and their juice and 3 cups of seafood stock and bring to boil. Reduce heat to low, cover, and cook for 20 minutes.
- Microwave two rice cups for 90 seconds. Gently fold in the rice & shrimp, cover, and continue to cook 5 minutes longer. Remove pot from heat and let sit, covered, until shrimp are cooked through and all liquid is absorbed, about 10 minutes. Season with salt & pepper to taste & Cajun seasoning if desired. Serve & Enjoy!