Shrimp and Crab Meat with Rice
Dive into coastal-inspired flavors with this Shrimp and Crab Meat with Rice recipe, a perfect blend of tender seafood and aromatic veggies layered over fluffy long-grain rice. Succulent shrimp and delicate lump crab meat are sautéed with garlic, onion, and a medley of diced red bell pepper and celery, creating a dish bursting with vibrant colors and savory delights. A touch of paprika and cayenne pepper adds subtle heat, balanced by the brightness of lemon juice and fresh parsley. This one-pan wonder is easy to prepare in under an hour, making it an ideal choice for a refined weeknight dinner or a show-stopping centerpiece for gatherings. Serve it warm over steamed rice for a complete, satisfying meal that celebrates the best of land and sea.
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Recipe Information
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups water
- 0.5 teaspoon salt
- 3 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- 8 ounces lump crab meat
- 2 cloves garlic, minced
- 1 yellow onion, finely chopped
- 1 red bell pepper, diced
- 2 stalks celery, diced
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 0.25 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear. Combine the rice with 2 cups of water and 0.5 teaspoon of salt in a medium-sized saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, red bell pepper, celery, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp and set them aside on a plate.
Add another tablespoon of butter to the skillet, then gently fold in the lump crab meat. Cook for 2 minutes to heat the crab through, being careful not to break it apart too much.
Return the cooked shrimp to the skillet with the crab meat. Season with paprika, cayenne pepper, black pepper, and lemon juice. Stir well to combine.
In a serving dish, spread the cooked rice evenly. Spoon the shrimp and crab mixture over the rice, ensuring an even distribution of seafood and vegetables.
Garnish with fresh parsley and an optional squeeze of additional lemon juice before serving.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.6 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 137 mg | 11% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 736 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
