EASY SHRIMP PAELLA RECIPES

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BEST-EVER PAELLA RECIPE - HOW TO MAKE PAELLA - DELISH



Best-Ever Paella Recipe - How To Make Paella - Delish image

This one-pan rice dish is the Best-Ever Paella. It serves a crowd, so find the recipe on Delish.com before your next dinner party.

Provided by Lena Abraham

Categories     Christmas    dinner party    Summer    Sunday lunch    dinner    lunch    meat    poultry    seafood

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 16

2 links cured chorizo, sliced into rounds
2 medium chicken breasts, cut into 1" pieces
Kosher salt
1/2 large onion, chopped
1 red bell pepper, chopped
Pinch of saffron threads
3 cloves garlic, minced
1/4 c. dry white wine
1 c. Arborio rice
2/3 c. canned diced tomatoes
2 tsp. smoked paprika
1 1/2 c. chicken broth
12 mussels, cleaned and debearded
1/4 lb. shrimp, peeled and deveined
Freshly chopped parsley, for garnish
Lemon wedges, for serving

Steps:

  •  Heat a large 10" to 12" skillet over medium heat. Add chorizo and cook until crisp, then remove from skillet. If needed, add 1 tablespoon olive oil to skillet. Add chicken and cook until it is tender and no longer pink, 6 to 8 minutes. Season with salt and remove from pan.
  • Add more olive oil, if needed, then add onion and bell pepper and cook until tender, 6 minutes. 
  • Meanwhile, in a small bowl, combine saffron with 1 tablespoon warm water. Add garlic to skillet and cook until fragrant, 1 minute more.
  • Add white wine and deglaze pan, scraping up any browned bits with a wooden spoon. When wine has evaporated, add rice, tomatoes, and paprika and season with salt and pepper. Stirring occasionally, let rice toast in skillet for 2 to 3 minutes, until spices are fragrant and rice is just starting to brown. 
  • Add chicken broth and saffron (with water). Stir in cooked chorizo and chicken, bring to a simmer, and cover. Cook 12 to 15 minutes, or until almost all liquid has been absorbed by the rice.
  • Turn down heat and arrange mussels and shrimp on top of rice. Cover and cook 1 to 5 minutes more, until mussels have opened up and shrimp are cooked through. Garnish with parsley and serve with lemon wedges.

SHRIMP FAJITAS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Shrimp Fajitas Recipe: How to Make It - Taste of Home image

I’ve lost 50 pounds recently and my husband, Jere, has lost 65. We’re always looking for tasty ways to keep the weight off. I think working moms would love it as much as we do because it's so quick and easy. —Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 12

1 pound uncooked medium shrimp, peeled and deveined
4 tablespoons minced fresh cilantro, divided
1 tablespoon plus 2 teaspoons olive oil, divided
3 teaspoons Caribbean jerk seasoning
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
1 cup fat-free sour cream
1 large onion, halved and thinly sliced
1 medium sweet red pepper, cut into thin strips
1 medium green pepper, cut into thin strips
8 flour tortillas (6 inches), warmed
1/2 cup salsa

Steps:

  • In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a small bowl, mix sour cream and remaining cilantro., In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat. Add onion and peppers; cook and stir until crisp-tender. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink. Return onion mixture to pan; heat through. Serve with tortillas, salsa and sour cream mixture.

Nutrition Facts : Calories 418 calories, FatContent 13g fat (1g saturated fat), CholesterolContent 147mg cholesterol, SodiumContent 962mg sodium, CarbohydrateContent 44g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 29g protein.

More about "easy shrimp paella recipes"

SHRIMP FAJITAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I’ve lost 50 pounds recently and my husband, Jere, has lost 65. We’re always looking for tasty ways to keep the weight off. I think working moms would love it as much as we do because it's so quick and easy. —Charlene Chambers, Ormond Beach, Florida
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 418 calories per serving
  • In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a small bowl, mix sour cream and remaining cilantro., In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat. Add onion and peppers; cook and stir until crisp-tender. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink. Return onion mixture to pan; heat through. Serve with tortillas, salsa and sour cream mixture.
See details


BEST-EVER PAELLA RECIPE - HOW TO MAKE PAELLA - DELISH
This one-pan rice dish is the Best-Ever Paella. It serves a crowd, so find the recipe on Delish.com before your next dinner party.
From delish.com
Reviews 4
Total Time 1 hours 5 minutes
Category Christmas, dinner party, Summer, Sunday lunch, dinner, lunch, meat, poultry, seafood
Cuisine Spanish
  • Turn down heat and arrange mussels and shrimp on top of rice. Cover and cook 1 to 5 minutes more, until mussels have opened up and shrimp are cooked through. Garnish with parsley and serve with lemon wedges.
See details


SHRIMP FAJITAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I’ve lost 50 pounds recently and my husband, Jere, has lost 65. We’re always looking for tasty ways to keep the weight off. I think working moms would love it as much as we do because it's so quick and easy. —Charlene Chambers, Ormond Beach, Florida
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 418 calories per serving
  • In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a small bowl, mix sour cream and remaining cilantro., In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat. Add onion and peppers; cook and stir until crisp-tender. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink. Return onion mixture to pan; heat through. Serve with tortillas, salsa and sour cream mixture.
See details


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