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Shrimp paella

Makes 8 servings


  • 2 Tbsp. olive oil
  • 1 pound large shrimp, uncooked
  • 1 tsp. smoked paprika
  • 1 medium red onion, diced
  • 1 medium yellow bell pepper, diced
  • ½ cup asparagus, chopped into 1-inch pieces
  • 3 cloves garlic, minced
  • 2 cups wild rice, dry
  • 1 14-ounce can unsalted diced tomatoes
  • 1 cup dry white wine, such as chardonnay
  • 2 cups low sodium chicken broth
  • 1 cup frozen peas
  • ¼ cup fresh parsley, chopped


Heat one tablespoon olive oil in a large, deep skillet on medium heat. Toss shrimp with paprika. Cook for 3 minutes or until opaque, stirring. Transfer to a bowl and set aside.

Heat remaining one tablespoon olive oil in same skillet over medium-high heat. Add onions, red peppers, and asparagus. Cook seven minutes, or until softened. Add garlic and cook for one minute. Add dry rice to the pan and cook for two minutes, stirring. Pour wine into pan, using spoon to scrape any browning off the bottom of the pan. Add tomatoes, paprika, and chicken broth. Bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until rice is cooked. Five minutes before cooking time is done, add shrimp and peas. Stir to combine, cover, and cook for remaining five minutes until heated thoroughly.

Nutrition analysis per serving: 290 calories, 5 g fat, 17 g protein, 40 g carbohydrate, 5 g fiber, 360 mg sodium

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