Type what you have

Ingredients

• ✓ shrimp
• chicken broth
• beef broth
• shrimp consomme
• dill
• salt
• pepper
• green onion

Instructions

1. 1 In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain.
2. 2 Return broth to pot and add shrimp and dill. Heat through and adjust seasonings. Garnish with chopped green onion.

By Jen

Ingredients

• ✓ shrimp
• pork loin
• rice wine
• soy sauce
• brown sugar
• green onion
• ginger root
• wonton wrapper
• chicken stock
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 To make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes.
3. 3 Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal.
4. 4 Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed.
5. 5 To make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.
6. 6 Ladle into bowls and garnish with green onions.
7. 7 Enjoy!

By MARBALET

Ingredients

• ✓ shrimp
• celery
• onion
• margarine
• cream cheese
• milk
• potato
• white wine
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Heat butter in a large soup pot over medium-low heat. Add celery and onions; cook and stir until vegetables are completely softened, about 5 to 10 minutes.
3. 3 Add cream cheese and milk; stir over low heat until cream cheese is completely melted.
4. 4 Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally; serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ shrimp
• olive oil
• red bell pepper
• onion
• half-and-half
• tomato sauce
• hot chile sauce
• salt
• black pepper
• butter
• parmesan cheese

Instructions

1. 1 In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
2. 2 Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
3. 3 Repeat with remaining mixture. Sprinkle on Parmesan cheese.
4. 4 Optional garnishes: herbs and additional shrimp.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ shrimp
• chicken broth
• clam juice
• butter
• tomato paste
• rosemary
• garlic
• black pepper
• celery seed
• fennel seed
• white wine
• bread

Instructions

1. 1 Add broth, clam juice, butter, tomato paste, rosemary, garlic, black pepper, celery seeds, and fennel seeds to a large pot. Bring to a boil, reduce heat to low, and simmer for 1 hour, stirring occasionally.
2. 2 Stir wine into soup; simmer for 2 hours, stirring occasionally.
3. 3 Stir in shrimp; cook until shrimp are opaque, about 3 minutes. Serve immediately with bread.

By NewMexicoMama

Ingredients

• ✓ shrimp
• pumpkin seed
• beef stew meat
• salt
• peanut oil
• tomato
• onion
• habanero pepper
• tomato sauce
• water
• tomato paste
• spinach

Instructions

1. 1 Place seeds in a blender; blend until mixture is powdery, 30 to 40 seconds. Set aside.
2. 2 Cut beef into bite-sized cubes; season with salt.
3. 3 Heat oil in a large pot over medium-high heat. Cook beef in hot oil until brown but not cooked through, 3 to 5 minutes.
4. 4 Place tomatoes, onion, and peppers in a blender; blend until smooth, about 30 seconds. Stir tomato mixture into beef; reduce heat to medium-low and cover. Cook until meat is tender, 40 to 50 minutes.
5. 5 Add shrimp, tomato sauce, water, and tomato paste; simmer for 10 minutes.
6. 6 Stir in spinach and powdered seeds. Continue simmering for 10 more minutes.

By Karena

Ingredients

• ✓ shrimp
• butternut squash
• milk
• chicken broth
• salt
• pepper
• curry powder
• celery salt
• cinnamon
• nutmeg
• pear
• sherry wine

Instructions

1. 1 Combine the cubed squash, milk and chicken broth in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil, then reduce heat to low, and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching.
2. 2 Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for 5 minutes, or until shrimp is opaque. Transfer the soup to a blender or food processor, and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.
3. 3 Add the remaining shrimp and remaining pears to the soup, and simmer for another 5 minutes, or until shrimp is opaque. Stir in sherry wine, and remove from heat. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg.

By namaste2uom

Ingredients

• ✓ shrimp
• butter
• flour
• mushroom
• sherry
• chicken broth
• milk
• spinach
• green onion
• nutmeg
• salt
• pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
2. 2 Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.

By SunnyByrd

Ingredients

• ✓ shrimp
• water
• octopus
• vegetable oil
• carrot
• celery
• potato
• pasilla chile pepper
• onion
• tomato
• corn kernel
• salt

Instructions

1. 1 Place water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
2. 2 While octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding onion and tomato at the very end. The ingredients do not need to be fully cooked.
3. 3 When octopus has boiled for 20 minutes, add shrimp in their shells to octopus, and let it boil for 5 more minutes. Add vegetables from skillet, and season with salt to your liking. If corn is used, put it in with shrimp. Let everything simmer together for 15 minutes.

By SCOOBYLADY

Ingredients

• ✓ shrimp
• vegetable broth
• lime
• thai chile pepper
• lemongrass
• ginger root
• tom yum paste
• fish sauce
• sugar
• chile sauce
• baby bella mushroom
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes.
3. 3 Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
4. 4 Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.
5. 5 Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
6. 6 Ladle soup into bowls. Top with mushrooms and green onions.

By Nader

Ingredients

• ✓ shrimp
• vegetable oil
• ginger
• red curry paste
• lemongrass
• chicken broth
• fish sauce
• brown sugar
• coconut milk
• shiitake mushroom
• lime juice
• salt
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
3. 3 Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
4. 4 Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
5. 5 Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
6. 6 Enjoy!

By Jessica

Ingredients

• ✓ shrimp
• onion
• carrot
• potato
• salmon
• cod
• scallop
• lobster meat
• crabmeat
• clam
• heavy cream
• half-and-half
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes.
3. 3 Add potatoes; cook until tender, 15 to 20 minutes.
4. 4 Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes.
5. 5 Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper.
6. 6 Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes. Do not boil once cream is added.

By Ashley_86

Ingredients

• ✓ shrimp
• butter
• all-purpose flour
• seafood stock
• salt
• pepper
• onion
• tomato paste
• paprika
• garlic
• brandy
• heavy cream
• old bay seasoning
• hot pepper sauce
• worcestershire sauce
• sherry

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 3/4 cup butter in a large saucepan over medium heat; stir in flour and cook until flour taste disappears, about 7 minutes.
3. 3 Stir in seafood stock; season with salt and black pepper. Simmer 15 minutes, then remove from heat and set aside.
4. 4 Melt remaining 1/4 cup butter in a separate large saucepan over medium heat. Add shrimp shells and onions; cook until onions are translucent. Stir in tomato paste, paprika, and garlic; cook until brown.
5. 5 Stir in brandy; light it on fire. Simmer until reduced and thickened. Stir in reserved stock mixture, reduce heat, and simmer 45 minutes.
6. 6 Strain stock mixture through a fine-mesh sieve or cheesecloth into a bowl; return it to the saucepan. Heat strained stock mixture to a simmer; add cream.
7. 7 Dice shrimp; add to a medium skillet over medium heat and cook until opaque.
8. 8 Stir into bisque; simmer 5 minutes. Season with Old Bay, pepper sauce, and Worcestershire sauce. Stir in sherry just before serving.

By AFGLEZ

Ingredients

• ✓ shrimp
• olive oil
• mushroom
• onion
• carrot
• garlic
• chicken broth
• basil
• kale
• red curry paste
• salt
• black pepper
• tomato
• kidney bean
• lemon

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in hot oil until tender, 5 to 7 minutes. Pour in chicken broth and add basil. Bring to a boil, reduce heat to low, cover, and simmer until basil seasons broth, about 10 minutes.
2. 2 Stir kale, curry paste, salt, and pepper into broth; return to a boil. Reduce heat to low and simmer until kale softens, about 10 minutes.
3. 3 Stir in shrimp, tomatoes, kidney beans, and lemon juice. Simmer until shrimp is bright pink on the outside and no longer transparent in the center, about 10 minutes.

By Bethie

Ingredients

• ✓ shrimp
• cream cheese
• milk
• garlic
• cream of mushroom soup
• corn
• potato
• green onion
• carrot
• parsley
• black pepper
• cayenne pepper
• bay scallop
• crabmeat
• calamari tube
• clam

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes.
3. 3 Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
4. 4 Simmer for 25 minutes, stirring occasionally, without letting the chowder boil.
5. 5 Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.

By MyVintageMommy

Ingredients

• ✓ shrimp
• olive oil
• onion
• leek
• tomato
• garlic
• fennel leaf
• thyme
• bay leaf
• orange zest
• mussel
• water
• salt
• pepper
• sea bass
• saffron

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a large saucepan; add onions, leeks, chopped tomatoes, and garlic. Cook and stir over low heat until vegetables have softened, about 3 to 5 minutes.
3. 3 Stir in fennel, thyme, bay leaf, and orange zest. Add mussels, shrimp, and boiling water; stir to combine. Season to taste with salt and black pepper. Increase the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
4. 4 Add seabass and reduce the heat to medium. Continue cooking until fish is opaque and tender, but still firm, about 12 to 15 minutes. Fish should not be falling apart.
5. 5 Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

By Mary Young

Ingredients

• ✓ shrimp
• black pepper
• salt
• creole seasoning
• liquid shrimp and crab boil seasoning
• parsley
• half-and-half
• corn
• creamed corn
• water
• cream of celery soup
• cream of mushroom soup
• orange bell pepper
• celery
• green onion
• onion
• butter

Instructions

1. 1 Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
2. 2 Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
3. 3 Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.

By Kristy

Ingredients

• ✓ shrimp
• butter
• garlic
• white wine
• green onion

Instructions

1. 1 Preheat broiler to 500 degrees (260 degrees C).
2. 2 Stir shrimp together with butter, garlic and wine. Place on a baking sheet and broil for 10 minutes. Sprinkle on scallions and broil for another 2 to 3 minutes, until shrimp are firm. Serve hot.

By Randy

Ingredients

• ✓ shrimp
• paprika
• kosher salt
• garlic
• olive oil
• sherry
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a large bowl and season with paprika and kosher salt; mix well to coat.
3. 3 Slice garlic into thin slices. Heat oil in a skillet over medium heat; add garlic and cook until golden, about 2 minutes.
4. 4 Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes.
5. 5 Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more.
6. 6 Remove from heat. Stir in parsley.

By John Mitzewich

Ingredients

• ✓ shrimp
• angel hair pasta
• butter
• garlic
• white wine
• black pepper
• parmesan cheese
• parsley
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; transfer pasta to a serving bowl and keep warm.
3. 3 Melt butter in a large saucepan over medium heat. Stir in shrimp and garlic; cook and stir until shrimp turns pink, 3 to 5 minutes.
4. 4 Stir in white wine and pepper; bring to a boil. Cook and stir for 30 seconds.
5. 5 Pour shrimp with sauce over pasta in the serving bowl; toss well. Sprinkle with Parmesan cheese and parsley.
6. 6 Serve with lemon wedges.

By RNCOGGINS

Ingredients

• ✓ shrimp
• chive
• mayonnaise
• worcestershire sauce
• chili sauce
• salt
• avocado
• lemon juice
• bibb lettuce
• paprika
• pimento pepper

Instructions

1. 1 In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
2. 2 Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

By Inga

Ingredients

• ✓ shrimp
• water
• yellow rice mix
• olive oil
• onion
• green bell pepper
• red bell pepper
• sweet and spicy seafood seasoning
• parsley

Instructions

1. 1 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.
2. 2 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.
3. 3 Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

By Mandy Blizzard

Ingredients

• ✓ shrimp
• olive oil
• garlic
• red pepper flakes
• paprika
• sherry
• salt
• black pepper
• flat leaf parsley

Instructions

1. 1 Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat until oil is hot and garlic is golden brown, 1 to 2 minutes. Increase the heat to high and add shrimp. Cook until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
2. 2 Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.
3. 3 Garnish servings with chopped parsley.

By MMZEHER

Ingredients

• ✓ shrimp
• tomato juice
• clam juice
• avocado
• tomato
• cucumber
• red onion
• cilantro
• lemon juice
• salt
• pepper

Instructions

1. 1 Combine tomato and clam juice cocktail, shrimp, avocados, tomatoes, cucumbers, onion, cilantro, lemon juice, salt, and pepper together in a large bowl.
2. 2 Cover the bowl with plastic and refrigerate until ready to serve.

By Dawn

Ingredients

• ✓ shrimp
• squid
• orange roughy fillet
• tomato
• onion
• olive oil
• salt
• paprika
• white wine
• white bread
• lemon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on paper towels.
2. 2 Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt
3. 3 Blot squid with paper towel to remove any excess water. Use a small spoon to pack each squid with fish/shrimp mixture leaving 1 inch unfilled at bottom. Secure open end with a toothpick and place in glass baking dish. Repeat until filling is gone. Any extra squid can be cut into rings and scattered over the stuffed squid.
4. 4 Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or food processor and puree. Pour mixture over stuffed squid.
5. 5 Cover dish with aluminum foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.

By Deb

Ingredients

• ✓ shrimp
• water
• salt
• white sugar
• dill
• vegetable oil
• white wine vinegar
• dill
• salt
• pepper

Instructions

1. 1 Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
2. 2 Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

By WOLSELEY

Ingredients

• ✓ shrimp
• mussel
• squid
• olive oil
• chicken
• garlic
• red bell pepper
• tomato
• long-grain white rice
• saffron
• paprika
• green pea

Instructions

1. 1 Bring a pot of lightly salted water to the boil: add mussels and cook until they open. Drain, and discard any unopened mussels. Boil shrimp and squid in a separate pot of lightly salted water, until opaque, 3 to 4 minutes. Drain, reserving liquid.
2. 2 Heat olive oil in a large skillet. Add chicken pieces; cook and stir until golden brown, about 5 minutes. Transfer chicken to a plate.
3. 3 Place garlic, bell pepper, and tomato cubes into the skillet; cook and stir until softened, about 3 minutes.
4. 4 Meanwhile, bring fish stock and 3 cups salted water to a boil; mix in 3 cups rice, saffron, and paprika. Bring to a boil again, cover, and reduce heat; simmer until rice is tender, about 15 to 20 minutes.
5. 5 Stir peas into the rice. Pour rice mixture into a large serving dish. Arrange cooked vegetables, chicken, and shellfish around rice. Serve hot.

By Dell

Ingredients

• ✓ shrimp
• olive oil
• onion
• garlic
• parsley
• tomato paste
• hot pepper sauce
• chicken bouillon
• paprika
• ale
• salt

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in 1/2 the ale; simmer until flavors combine, about 5 minutes.
2. 2 Pour remaining 1/2 ale into skillet; add shrimp. Season with salt. Cook until shrimp absorbs liquid and turns pink, 15 to 20 minutes.

By Dave

Ingredients

• ✓ shrimp
• butter
• onion
• water
• garlic
• sazon seasoning with saffron
• lemon
• salt
• black pepper
• beer
• hot sauce

Instructions

1. 1 Melt butter in a saucepan over medium heat. Sauté onion in hot butter until slightly golden, about 5 minutes. Stir in water, garlic, sazon seasoning, lemon juice, salt, and pepper; cook for 2 minutes.
2. 2 Stir in beer and hot sauce; bring to a boil. Add shrimp and cook until bright pink on the outside and the meat is opaque, about 3 minutes.

By tstewartgrl

Ingredients

• ✓ shrimp
• olive oil
• saffron thread
• chicken broth
• olive oil
• chorizo sausage
• yellow onion
• garlic
• arborio rice
• green pea
• red bell pepper
• salt
• paprika
• cayenne pepper

Instructions

1. 1 Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
2. 2 Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
5. 5 Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
6. 6 Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
7. 7 Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
8. 8 Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
9. 9 Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

By John Mitzewich