| 13 | 75 | 325 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 25 min | 50 min | 8 |
| 2 tbsp | Olive Oil, Extra Virgin |
| 341 gm | Shrimp, raw (peeled and deveined) |
| 341 gm | Sausage, frankfurter, chicken (sliced into 2-inch rounds) |
| 1 onion(s) | Sweet onion (finely chopped ) |
| 2 clove(s) | Garlic (minced ) |
| 1 1/2 cup | White rice, long-grain, dry |
| 1/4 tsp | Paprika |
| 1/4 tsp | Turmeric, ground |
| 1 can(s) (14oz) | Diced tomatoes, canned |
| 2 can (15oz) | Chicken broth (stock), low sodium |
| 1/2 tsp | Salt |
| 1/2 tsp | Black pepper |
| 1 cup | Frozen green peas (thawed) |
In a heavy 12-inch sauté pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.
| Grain | 1.0 |
| Meat | 1.0 |
| Meat Alternative | 0.2 |
| Vegetables | 1.2 |
