Recipe remodel time!
You won’t recognize the photo, but you might recognize the recipe. Every so often I like to take a fresh look at one of my past recipes and take new photos to see if I can make it look better.
Considering that many of my early photos are not great (ahem…terrible, actually!), it is pretty easy to make them look better now that I have had a lot more practice. I am still learning all the time, though!
Who knew there was so much to know about food photography? 🙂
While these photos are definitely better than the originals, I am not 100% happy with them.
I feel like I want to see a little more contrast between the shrimp and the rice (hard to do because they are kind of the same color) and I would like more definition with the rice (hard to do because it is so creamy). So I may do a 3rd take on this someday!
But for now, these are definitely an improvement…I love the pops of color with the tomatoes and scallions!
And now to say a few words about the recipe, since that is really what it is about, haha!! This is delicious and great for families because kids love the texture and flavor. Best of all, it is super-easy to make! My family loves it and we have it often.
Recipe adapted from Cozi.com.
Creamy Rice and Shrimp
Print RecipeIngredients
- 1 tablespoons olive oil
- ½ yellow onion (chopped)
- 2 teaspoons garlic (finely minced)
- 1 cup white rice (uncooked)
- ½ cup white wine
- 2 ½ cups water
- 3 teaspoons Better than Bouillon (fish base)
- 1 pound shrimp (can be fresh or frozen)
- 1 medium tomato (chopped)
- 1 tablespoon butter (I use Brummel and Brown spread)
- ¼ cup half & half (I use Land O’Lakes fat free)
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped scallions (optional)
Instructions
- Saute the olive oil, onion, and garlic until the onion is translucent.
- Add the rice and mix with the other ingredients for about 2 minutes. Add the white wine and stir for a minute or two.
- Add the water and Better than Bouillon and bring to a boil. Add the seafood (OK if it is still frozen) and mix. Reduce heat and simmer about 20 minutes.
- Add chopped tomato, butter, half & half, and Parmesan cheese.
- Garnish with chopped scallions (if desired) and serve.
Nutrition
Note: This post has been shared at THESE link parties!
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Shanice
Thank you for sharing this post at City of Creative Dream’s City of Links last Friday! I appreciate you taking the time to party with me. Hope to see you again this week 🙂
Chrystal @ YUM eating
I have learned that there really isn’t much help for food that is white unless you add a seasoning too it. Things like dried parsley works well because of the nice green contrast. Maybe drop a little green onion in the rice to give it more pop of color and depth. Using a smaller bowl helps too.
As for this recipe, sounds delish. I love shrimp and grits so I have a feeling this is yummy too.
Thanks for linking at The Yuck Stops Here to help #stoptheyuck. Hope to see you again this week.
Chrystal @ YUMeating
Erlene
I think your food photos are wonderful looking…definitely makes my mouth water 🙂 Loving this shrimp and rice recipe and it will go on my list of recipes to try out. Thanks for sharing on Merry Monday.
Shanice
Great recipe! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.
Kristin King
Stopped by and linked up, Shanice! Thanks for inviting me!
heidi
Dang! This looks so good. I love those creamy sauces with food.
Kristin King
Thanks, Heidi! Creamy sauces are favorites of mine, too!
Cheryl
This would be an awesome recipe for my pescetarian daughter so I am adding it to my pescetarian cookbook on yumprint. I found this delicious recipe on Share Your Stuff Tuesdays and I would love it if you would come share it on my recipe link party The Yuck Stops Here. You can find us on my blog Hot Momma’s Kitchen Chaos from now until Sunday evening at 8pm ET. Hope to see you there! HUGS
Kristin King
Thanks Cheryl, I stopped by and linked up! 🙂
Jess
This looks so yummy!
Thanks for joining the Link Up this week!
Kristin King
Sure thing, Jess! Thanks for stopping by!
Melinda @Home.Made.Interest
Stopping by from Wine’d Down Wednesday. Yum! Pinning 🙂 Shrimp and rice are my favorite.
Kristin King
Thanks, Melinda! Yeah, shrimp and rice are a great weeknight dinner! 🙂
Lynsey @ Eternally Wanderlyn
This recipe looks incredible! I’m not a big sea food fan, but I know my manfriend would love this dish. 🙂
Kristin King
Thanks Lynsey! 🙂 I appreciate you stopping by!
Kelly
This looks and sounds amazing, yum!
xx Kelly
Sparkles and Shoes
Kristin King
Thanks, Kelly! And thanks for stopping by! 🙂
Bernadette
Hi Kristin. Your picture has sold me on the recipe! I will make it next week for company. Am I right one uses uncooked shrimp? I would imagine I could use cooked shrimp and just add it at the end? Thank you.
Kristin King
Hi Bernadette! Yes, you could totally use precooked shrimp. I have done it myself and it turns out just as good! Just add the shrimp when there are about 5 minutes left, which gives them enough time to warm up but not so much time that they get overcooked. I hope your company and your family enjoy it! 🙂
Plungingsilk
My husband would love this. I love this pop of color with red. Imagine like I am wearing all white on my blog post one day with Red lips. Ha!
http://plungingsilk.wordpress.com
Kristin King
Haha! Food styling is a little like fashion styling, I guess! Mixing and matching colors and textures can make or break a presentation in either area! 🙂 Thanks, Lata!
Mary Ellen
This dish looks like a wonderful dinner that my family would love! I need to try it soon. I hate looking back at my old pictures too. Redoing them seems like the best option, sometimes even a little editing will make it better too.
Michelle @ A Dish of Daily Life
Your recipe looks delicious to me! I know what you mean about the food photos though…I was reluctant to post any recipes for the longest time because I wasn’t happy with my photos. It’s still a work in progress but much better these days. Pinned (scheduled)! I definitely want to try this!