Spanish Shrimp-and-Chorizo Rice
Ingredients
- 1½ lb peeled and deveined, large shrimp
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ½ (16-oz) pkg ground chorizo sausage
- 3 cloves garlic, minced
- 1 pint grape tomatoes
- ½ cup pitted Castelvetrano olives
- ½ cup dry white wine
- 2 (8.8-oz) pouches microwavable brown rice
Instructions
- Sprinkle shrimp with salt and pepper. Cook in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or until shrimp turn pink. Remove from skillet; keep warm.
- Add chorizo and garlic to skillet; cook 3 minutes. Stir in tomatoes, olives, and wine; cook 2 to 3 minutes or until sauce is slightly thickened.
- Meanwhile, cook rice according to package directions. Return shrimp to skillet; stir to coat. Stir in rice.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
419
|
419
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 24 | 24 |
| Carb (g) | 30 | 30 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 793 | 793 |
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