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Spanish Rice and Shrimp

4

0 min

Spanish Rice and Shrimp

Spanish Rice and Shrimp Photo 1

Time

0 min

Serving

4 persons

Calories

247

Rating

4.00★ (3)

Cuisine

Spanish
Author: Victoria Buriak
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!

Ingredients

  • water: 2 cups
  • Spanish yellow rice mix (such as Goya®): 1 box (7 ounce box)
  • olive oil: 3 Tbsp (divided)
  • onion: 0.5 cup (diced)
  • uncooked medium shrimp: 1 pound (peeled and deveined)
  • green bell pepper: 1 piece (diced)
  • red bell pepper: 1 piece (diced)
  • sweet and spicy seafood seasoning (such as McCormick®): 1 Tbsp
  • parsley: 0.5 cup (to taste, fresh)

Metric Conversion

Stages of cooking

Spanish Rice and Shrimp Photo 21
Spanish Rice and Shrimp Photo 32
Spanish Rice and Shrimp Photo 43
  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.
    Spanish Rice and Shrimp Photo 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.
    Spanish Rice and Shrimp Photo 3
  3. Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.
    Spanish Rice and Shrimp Photo 4

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