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Shrimp Paella


  • 1 (14 1/2 oz.) can diced tomatoes
  • 1 (6 3/4 oz. pkg.) regular Spanish style rice mix
  • 8 oz. fresh or thawed shrimp, peeled and de-veined

  • 4 cups sliced yellow onion
  • 1 green bell pepper, sliced
  • 2 Tbsp. olive oil
  • 8 cloves garlic, minced
  • 2 cups thawed peas
  • 1 Tbsp. lemon juice


In a medium saucepan prepare undrained tomatoes and rice mix according to rice package directions, about 20 minutes. Meanwhile, rinse shrimp, pat dry with paper towels.

In 12-inch skillet cook onion and bell pepper in hot oil over medium heat until tender, stirring frequently. Stir in shrimp and garlic. Cook and stir 3 to 4 minutes or until shrimp turn opaque.

Stir hot rice, peas, and lemon juice into shrimp mixture.

Source: A friend Jessica

By Raymonde G. from North Bay, Ontario

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May 26, 20090 found this helpful

Hey Raymonde G.
This is the best I've had. I added some butter with the EVOO and a bit more shrimp because I'm a glutton for shrimp. But this was very good. It's definitely a KEEPER!


L8r redskin.

Reply Was this helpful? Yes
June 8, 20090 found this helpful

This recipe is excellent. One of the most delicious things I've eaten. Thank you very much for sharing.

Reply Was this helpful? Yes

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