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Spanish Rice and Shrimp

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Mandy Blizzard

"I created this recipe to replicate paella for a crowd. I love paella, but it's expensive and not everyone likes the mussels and sausage in it. Serve this dish with a good Spanish wine and some bread and oil and it will be a sure crowd-pleaser!"
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1 h 3 m servings 247 cals
Original recipe yields 4 servings

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


  • Editor's Note:
  • The directions for making rice are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts

Per Serving: 247 calories; 12 g fat; 14.1 g carbohydrates; 20.5 g protein; 173 mg cholesterol; 647 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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