Spanish Shrimp & Rice

20 min

4 servings

Ingredients

  • 2 bell peppers
  • 1 zucchini
  • 1 1⁄2 tbsp 3 Onion Dip Mix or Spinach Dip Mix
  • 2 cups water
  • 1 tbsp Vegetable or Nourish Broth Mix
  • 1 cup rice
  • 1 lb (450 g) peeled cooked shrimp
  • 1 cup frozen peas
  • 1 tsp Smoked Spanish Paprika

Preparation

  • Dice peppers and zucchini. Place in Round Steamer. Add seasoning; stir to evenly coat.
  • Stir in water, broth mix, and rice. Microwave, uncovered, on high for 16–18 min, until rice is tender.
  • Meanwhile, in a bowl, toss frozen shrimp and peas with smoked paprika; stir into cooked rice mix. Cover, then microwave on high, 2 min or until shrimp are warmed through.
  • Spoon into bowls and top with a dollop of aioli and add fresh cilantro, if desired.

Nutritional Information

Per serving: Calories 340, Fat 2 g (Saturated 0.5 g, 0 0 g), Cholesterol 170 mg, Sodium 260 mg, Carbohydrate 53 g (Fiber 5 g, Sugars 5 g), Protein 27 g.

Perfectly Balance Your Plate

Serve with 1 tbsp Epicure Aioli, your choice.