Easy Shrimp Paella / Good Housekeeping

35 minutes 610 calories per serving

Yield: 4 servings
Community Recipe from


  • 2 tablespoon(s) olive oil
  • 1 pound(s) shrimp
  • 1 teaspoon(s) paprika
  • 1/4 teaspoon(s) salt
  • 1 medium onion
  • 2 large red peppers
  • 3 clove(s) garlic
  • 2 cup(s) long-grain white rice
  • 15 ounce(s) whole peeled tomatoes, crushed
  • 3 cup(s) lower sodium chicken broth
  • 1 cup(s) frozen peas


  1. 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. 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. 3. Stir cooked shrimp and 1 cup frozen peas into cooked rice.
July 2013

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

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