Spanish Shrimp & Rice
Perfectly Balance Your Plate
Serve with 1 tbsp Epicure Aioli, your choice.
2 bell peppers
1 1⁄2 tbsp3 Onion Dip Mix, or Spinach Dip Mix
2 cups water
1 cup rice
1 lb (450 g) peeled cooked shrimp
1 cup frozen peas
Toppings (optional): Chopped fresh cilantro or basil, Roasted Garlic Aioli Dip
- 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.
Per serving: Calories 340, Fat 2 g (Saturated 0.5 g, Trans 0 g), Cholesterol 170 mg, Sodium 260 mg, Carbohydrate 53 g (Fibre 5 g, Sugars 5 g), Protein 27 g.
Swap Spinach Dip Mix for Herb & Garlic Dip Mix.