Spanish Rice and Shrimp

Spanish Rice and Shrimp 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!


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 38 mins

    TOTAL : 1 hr 3 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

  • 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.

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

Per Serving: 247 calories; protein 20.5g; carbohydrates 14.1g; fat 12g; cholesterol 172.6mg; sodium 646.6mg. The directions for making rice are based on the particular brand mentioned. Follow instructions on the box if using a different brand.