Dinner 18: Quick Buttery Old Bay Shrimp Meal
Take a quick appetizer of Succulent Buttery Old Bay Shrimp and add, rice pilaf, and Southern Salad and you have a quick and satisfying meal sure to please family and guests alike.
I originally shared the recipe for Buttery Old Bay Shrimp on a different post calling it an appetizer. This recipe is versatile enough to be used as a main course, as well. I often serve this as a last-minute dinner because it cooks so quickly and is delicious.
Rice Pilaf
I found this delicious rice pilaf on a site called Simply Recipes one frantic evening, after realizing, much too late, that I didn’t have my box of Rice-a-Roni sitting on the shelf. The homemade rice pilaf recipe ends up taking not too much longer than the box mix and is wonderful because you know exactly what you are eating, unlike a box mix. A word of warning, if you decide to change the rice that you use from the recipe, be sure to read how much liquid that you need to ensure that your rice is cooked to perfection. Different kinds of rice have different ratios of rice to liquid- some need 1 cup rice: 2 cups liquid whereas others have a 1:2 ratio. Also, be sure to read the notes on this recipe before you begin.
Rice Pilaf
Ingredients
- 2 cups white rice preferably long grain
- 2 teaspoons extra virgin olive oil or chicken fat
- 1/2 cup chopped green onions or yellow onion
- 1/2 cup chopped celery
- Up to 4 cups chicken or vegetable stock or broth or a mix of water and stock (amount depends on the type of rice used)
- 2 teaspoons kosher salt or seasoned salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 1/2 cup chopped fresh parsley
Instructions
- Heat the measured amount of stock needed in a saucepan, at least 2 quart sized.
- While the stock is heating, heat a separate large skillet on medium high heat. Add the olive oil (or chicken fat if you have it) to coat the bottom of the pan. When the oil is hot, add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes.
- When the rice has browned, add the onions and celery and cook a few minutes longer, until the onions begin to soften.
- If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of salt or seasoned salt along with ground pepper and a dash of cayenne.
- If you are starting with seasoned broth, you may only need to add a teaspoon of salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt.
- Pour the heated stock into the pan with the rice (or pour the rice mixture into the stock, depending on which pan has a lid).
- Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer.
- After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.
- Fluff with a fork to serve. Stir in chopped parsley. You can also mix in heated peas, toasted almonds, or raisins to the pilaf to make it more interesting.
Notes
Southern Salad
After you get your rice cooking in the stock, it’s time to turn your attention to the salad dressing. Make the dressing in a separate bowl and add your other ingredients to the salad bowl. Do not add the dressing until you are ready to serve.
Southern Salad
Ingredients
Raspberry Dijon Vinaigrette
- 2 tbsp raspberry vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp sugar
- 1/2 tsp salt
- freshly ground pepper to taste
- 6 tbsp olive oil
Salad
- 6 cups mixed baby greens
- 1/2 dried cranberries more, if desired
- 1 cup chopped pecans
- 1/2 cup red onion thinly sliced
- crumbled feta to taste
Instructions
- For the vinaigrette: combine the raspberry vinegar, Dijon mustard, sugar, salt and pepper in a bowl and mix until the sugar and salt dissolve. Whisk in the olive oil.For the salad: Combine the greens, cranberries, pecans, onion and cheese in a asalad bowl. Add the vinaigrette and toss gently to coat well.
Buttery Old Bay Shrimp
Lastly, make the Buttery Old Bay Shrimp. It should only take about 10 minutes to cook so the timing should be about 10 minutes if you shrimp are thawed and peeled.
Buttery Old Bay Shrimp
Ingredients
- 2 pounds large shrimp peeled deveined and cleaned, leaving tails on
- 6 tablespoons water
- 8 tablespoons salted butter divided
- 4 teaspoons OLD BAY® Seasoning
Instructions
- Once the shrimp have been cleaned, toss them in the Old Bay Seasoning to coat.
- In a medium saucepan with a lid, melt 4 tablespoons of butter. Add the water, then bring to a boil over medium-high heat.
- Add the shrimp, stirring in gently until they are mainly in one layer in the pan.
- Place the lid on top and steam the shrimp for 3- 3 1/2 minutes (depending on size) or until the shrimp just turn pink.
- Remove the lid and drain the shrimp, then place in a large bowl.
- Toss with the extra butter, and sprinkle with additional Old Bay if desired.
Timeline for cooking this dinner:
1.) Read all recipes including notes and assemble ingredients by recipe.
2.) Chop Celery and onion for Rice Pilaf. Toast rice until slightly brown. Then add Celery and onion.
3.) While that is cooking, chop red onion for salad. Add to salad bowl along with lettuce, cranberries, feta and pecans.
4.) Add your stock to the rice and set timer.
5.) Make your salad dressing but do not add to greens until ready to serve. Your lettuce will wilt.
6.) Toss shrimp with Old Bay and add butter to pan. Saute until pick. Drain excess liquid and add the remaning 4 tablespoons of butter.
7.) Dinner is ready to serve! Enjoy.