Quick Skillet Paella With Shrimp And Tomatoes Food

QUICK SKILLET PAELLA WITH SHRIMP AND TOMATOES

Quick Skillet Paella with Shrimp and Tomatoes image

This delicious one-pan dinner simplifies classic paella: It has fewer ingredients but keeps the essence of Spain.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 35m

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
5 cloves garlic, minced
1 1/2 cups Arborio rice
2 ounces dried chorizo, cut into 1/4-inch cubes
1/4 cup dry white wine
1 1/2 cups chicken broth
1 can (14.5 ounces) diced tomatoes, drained
3/4 pound large shrimp (31 to 35), peeled and deveined (tails left on, if desired)
1 cup frozen peas, thawed
Kosher salt and freshly ground pepper

Steps:

In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.
Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes.
Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.

Nutrition Facts : Calories 436 g, Fat 17 g, Fiber 2 g, Protein 27 g, SaturatedFat 4 g

QUICK 'N EASY PAELLA

Quick 'N Easy Paella image

A real quick Paella featuring Italian sausage, shrimp, and peas in a tomato based rice. Absolutely delish and only one pan to wash! Found on the internet.

Provided by Marie

Categories One Dish Meal

Time 40m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

2 Italian sausages, with casings removed (about 6oz)
1 cup uncooked rice
1 1/2 cups chicken broth
1 cup water
1 (14 ounce) can stewed tomatoes
1 lb large shrimp, peeled & deveined
1 cup frozen peas, thawed

Steps:

Heat 10" nonstick skillet over medium high heat until hot.
Add crumbled sausage and cook until browned.
Remove to bowl with slotted spoon.
Reduce heat to medium.
Add rice to drippings in skillet& cook 2 minutes, stirring occasionally.
Add broth and water; heat to boiling.
Reduce heat to low; cover skillet and simmer for 15 minutes or until liquid is almost absorbed.
Crush tomatoes and add to skillet with sausage.
Cook until most of liquid is gone.
Add shrimp and bring back to boil, then reduce heat to medium.
Cover and cook for 4 minutes.
Stir in peas; cover and cook until shrimp turn opaque and peas are heated through.

Nutrition Facts : Calories 678.3, Fat 19.2, SaturatedFat 6.1, Cholesterol 261.9, Sodium 1645.4, Carbohydrate 71.2, Fiber 4.4, Sugar 9.7, Protein 51.9

SKILLET SHRIMP AND TOMATOES

Skillet Shrimp and Tomatoes image

Quick recipe I found in the paper which was adapted from Everyday Food magazine. Sounds yummy. Test kitchen tip: Always heat cooking oil in the pan before adding other ingrdients, and swirl pan to coat bottom evenly. The oil is hot enough it sizzles when water is sprinkled in or when food is added (to prevent splattering, tip pan away from you to allow oil to pool, and add food to side of pan close to you). Serve over pasta, rice or spinach.

Provided by Oolala

Categories Vegetable

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 teaspoons olive oil
1 1/2 lbs medium shrimp, peeled, deveined and tails removed
coarse salt
pepper
3 garlic cloves, thinly sliced
1/8 teaspoon dried red pepper flakes
6 plum tomatoes, cored, halved lenghtwise and sliced 1/2-inch thick
2 tablespoons fresh parsley, chopped
2 tablespoons fresh lemon juice

Steps:

In a large nonstick skillet, heat 1 tablespoons oil over high heat; swirl to coat pan.
Season shrimp with salt and pepper.
Add half the shrimp to the pan; cook 3-4 minutes until opaque throughout.
Transfer to a plate; repeat with remaining 2 teaspoons of oil and shrimp.
Reduce heat to medium, add garlic and red pepper flakes; stir in tomatoes; cook 4-6 minutes until they begin to break down.
Season with salt.
Return shrimp and any accumulate juices to the pan. Add parsley and lemon juice and toss to coat.

Nutrition Facts : Calories 253.1, Fat 8.8, SaturatedFat 1.4, Cholesterol 259.2, Sodium 258.7, Carbohydrate 6.7, Fiber 1.3, Sugar 2.7, Protein 35.7

SKILLET PAELLA

Skillet Paella image

Feel like Spanish tonight? This paella recipe makes it easy with Zatarain's yellow rice, shrimp, smoked sausage, onion and peas. If you want to give it a little more South Louisiana flavor, use andouille sausage.

Provided by Zatarains

Categories Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups water
1/2 lb smoked sausage, halved lengthwise and sliced 1/4-inch thick
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 cup chopped onion
1 teaspoon dried parsley flakes
1 (7 ounce) package ZATARAIN'S® Yellow Rice
1 lb large shrimp, peeled and deveined
1 cup frozen peas

Steps:

Bring water, sausage, tomatoes, onion and parsley to boil in large skillet. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 15 minutes.
Stir in shrimp and peas. Cover and cook 10 to 15 minutes longer or just until shrimp turn pink and rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes.

Nutrition Facts : Calories 154, Fat 8.8, SaturatedFat 2.7, Cholesterol 89, Sodium 580, Carbohydrate 5.8, Fiber 1.6, Sugar 2.9, Protein 12.6

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Quick Skillet Paella With Shrimp And Tomatoes Food

QUICK SKILLET PAELLA WITH SHRIMP AND TOMATOES

This delicious one-pan dinner simplifies classic paella: It has fewer ingredients but keeps the essence of Spain.

QUICK 'N EASY PAELLA

A real quick Paella featuring Italian sausage, shrimp, and peas in a tomato based rice. Absolutely delish and only one pan to wash! Found on the internet.

SKILLET SHRIMP AND TOMATOES

SKILLET PAELLA

Feel like Spanish tonight? This paella recipe makes it easy with Zatarain's yellow rice, shrimp, smoked sausage, onion and peas. If you want to give it a little more South Louisiana flavor, use andouille sausage.

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