Paprika shrimp and rice

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Paprika shrimp and rice calories by ingredient
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Super- Easy Smokey Shrimp... Super- Easy Smokey Shrimp...
Number of Servings: 4


    3 tablespoons extra-virgin olive oil
    1/4 cup minced garlic
    1 teaspoon smoked paprika
    1.5 teaspoon sweet paprika
    1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
    1/4 cup sherry vinegar, or red-wine vinegar
    1 clove of shallot
    1/4 cup chicken stock
    1/2 teaspoon salt
    1/2 cup chopped fresh parsley, divided
    Freshly 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.

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