Shrimp Paella

Shrimp Paella

13 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
MRS MEGS
Recipe by  MRS MEGS

“This is a simple paella that is fast and tastes great. I even got my kids to eat it.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink.
  3. Pour in broth, tomatoes and saffron; bring to a boil, stirring frequently. Stir in 2 cups of the cooked rice and reduce heat to low. Cook for an additional 5 minutes.

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Reviews (13)

Rate This Recipe
TANYA-RENEE
27

TANYA-RENEE

The Paella came out great. I added a little bit of sugar to cut the bitter taste of the tomatoe juices. Overall, really good. Next time I wil add more seafood, i.e. Scallops, and/or clams.

JennyLynn
15

JennyLynn

Very easy and tasty. I used a package of saffron rice instead of white rice because I didn't have any saffron but it still turned out great. It could use a little more seasoning but it's easy to add your own flavorings. Also, mine was a little watery so next time I will drain the tomatoes and use a little less broth, but I will definitely make this recipe again

valleygirl
13

valleygirl

It was okay. I used saffron yellow rice like others suggested. I definitely think the chicken broth isn't necessary (I only used a couple of ounces and I think it just made it wet and mushy). Next time, I'll cook the yellow rice in chicken broth instead of water and not add chicken broth in the end. I think sauteed onion would be a good addition. Lastly, I added a large spoon full of capers.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 199 cal
  • 10%
  • Fat
  • 1.2 g
  • 2%
  • Carbs
  • 23 g
  • 7%
  • Protein
  • 21.3 g
  • 43%
  • Cholesterol
  • 173 mg
  • 58%
  • Sodium
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

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Shrimp Creole IV

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