Paprika shrimp and rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tablespoons extra-virgin olive oil1/4 cup minced garlic1 teaspoon smoked paprika1.5 teaspoon sweet paprika1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined1/4 cup sherry vinegar, or red-wine vinegar1 clove of shallot1/4 cup chicken stock1/2 teaspoon salt1/2 cup chopped fresh parsley, dividedFreshly ground pepper, to taste
Start Rice.
Heat oil in a large skillet over medium-high heat.
Add garlic, paprika and shallot to oil, stirring constantly for 20 - 30 seconds. Do not brown the garlic.
Add shrimp and cook until pinkand opaque (approx 2 minutes per side)
Stir in red wine vinegar and chicken stock and salt. Cook until heated through.
Stir in 1/4 cup parsley.
Add rice to plates, top with shrimp mixture.
Sprinkle with pepper to taste and the rest of the parsley.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHUBBYMUMMY09.
Heat oil in a large skillet over medium-high heat.
Add garlic, paprika and shallot to oil, stirring constantly for 20 - 30 seconds. Do not brown the garlic.
Add shrimp and cook until pinkand opaque (approx 2 minutes per side)
Stir in red wine vinegar and chicken stock and salt. Cook until heated through.
Stir in 1/4 cup parsley.
Add rice to plates, top with shrimp mixture.
Sprinkle with pepper to taste and the rest of the parsley.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHUBBYMUMMY09.
Nutritional Info Amount Per Serving
- Calories: 314.2
- Total Fat: 11.6 g
- Cholesterol: 55.2 mg
- Sodium: 376.7 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 1.8 g
- Protein: 12.1 g
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