Paella Pronto

Our express version of this shrimp and rice dish has hot Italian sausage (so flavorful you don't need any other seasonings) and is ready in just 25 minutes.

  • 2 hot Italian-sausage links (about 6 ounces), casings removed
  • 1 cup regular long-grain rice
  • 1 14 1/2- to 16-ounce can stewed tomatoes
  • 1 pound large shrimp, shelled and deveined, with tail part of shell left on
  • 1 cup frozen peas, thawed

1. Heat nonstick 10-inch skillet over medium-high heat until hot. Add sausage and cook, breaking up sausage, until browned. With slotted spoon, transfer sausage to bowl.

2. Reduce heat to medium. Add rice to drippings in skillet and cook 2 minutes, stirring occasionally. Add 1/2 teaspoon salt and 2 1/2 cups water; heat to boiling. Reduce heat to low; cover skillet and simmer 12 to 15 minutes until liquid is almost absorbed.

3. Add stewed tomatoes and sausage; heat to boiling over high heat. Add shrimp; heat to boiling. Reduce heat to medium; cover and cook 4 minutes. Stir in peas; cover and cook until shrimp turn opaque throughout and peas are heated through.

Each serving: About 460 calories, 30 g protein, 51 g carbohydrate, 15 g total fat (4 g saturated), 175 mg cholesterol, 1095 mg sodium.

 
Servings per Recipe: 4

5 Ingredient Cookbook
www.homearts.com

 

 

 
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