Rachel Holder's Speedy Shrimp Paella 6/17/15 - WSMV News 4

Rachel Holder's Speedy Shrimp Paella 6/17/15

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 Speedy Shrimp Paella

16 oz. fresh or frozen shrimp
10 oz. bag frozen rice with peas and carrots
1 TBSP cooking oil
4 chopped Roma tomatoes
1 tsp ground turmeric
1 tsp paprika
Salt and pepper

If using frozen shrimp, thaw. Rinse shrimp and pat dry with paper towels to remove excess water.
Prepare rice according to package directions.
In a large skillet, heat oil on medium high heat. Add shrimp, tomatoes, salt and pepper and sauté for 5 min.
Place hot rice in serving bowl. Stir in turmeric and paprika.
Spoon shrimp and tomato mixture over rice and toss lightly.
Serve immediately.




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