1. Heat 1 tbsp. EVOO in 12-inch skillet on medium-high. Toss shrimp with 1/2 tsp. paprika and 1/4 tsp. salt. Cook 3 minutes or until opaque, stirring. Transfer to bowl.
2. Heat 1 tbsp. EVOO in same skillet on medium-high. Add 1 medium onion and 2 large red peppers, finely chopped. Cook 7 minutes or until softened. Add 3 cloves garlic, pressed; cook 1 minute. Add 2 cups long-grain white rice; cook 2 minutes, stirring. Add can of tomatoes, crushed. Stir in 1/2 tsp. paprika and 3 cups lower-sodium chicken broth. Heat to boiling. Reduce heat; cover. Simmer 20 minutes or until rice is cooked.
3. Stir cooked shrimp and 1 cup frozen peas into cooked rice.
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