Spanish Rice with Shrimp

October 2011
Spanish Rice with Shrimp

by 31 people

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Makes: 6 servings

  • 1/4 cup EVOO
  • 4 cloves garlic, chopped
  • 1 pound peeled, deveined shrimp
  • 1 teaspoon smoked paprika
  • 1 cup chopped Roasted Peppers
  • 1/4 cup chopped black olives
  • 3 tablespoons chopped fresh parsley
  • 4 lemon wedges
  1. In large nonstick skillet, heat pilaf in 2 tbsp. EVOO. Transfer to bowl. In same skillet, cook garlic, shrimp and paprika in remaining 2 tbsp. EVOO. Add tomato sauce and peppers and heat through. Return pilaf to pan, stir in olives and cook 1 minute. Serve with parsley and lemon wedges.