Easy Shrimp and Rice
Easy shrimp and rice recipe is ready in under 30 minutes and made with Spanish Rice a Roni, tomatoes and plump, juicy garlic shrimp! This dinner is so easy and so tasty, everyone will love it!
Servings 4 -6
Calories 268kcal
Ingredients
- 1 lb. large shrimp 12-15 count; fresh or frozen
- 1 stick butter
- 1 onion chopped
- 3-4 cloves garlic minced
- 1/4 cup white wine
- 1/2 cup fresh Italian leaf parsley chopped- or if dried parsley, use 2-3 Tbsp
- 1 28 oz can of diced tomatoes
- 1 box Rice-a-Roni Spanish Rice mix
Instructions
Cook rice according to package directions WITH ONE EXCEPTION:
- Add can of tomatoes and 1 cup of water instead of 2 Cups water called for.
Shrimp
- While rice is cooking, prepare shrimp.
- Melt remaining butter in large skillet over medium-high heat.
- Add onions and cook until translucent; about 5 minutes
- Add garlic and shrimp and cook about 2 minutes. Turn shrimp over & cook another 2-3 minutes or until shrimp turn pink.
- Add wine and parsley. Stir and cook 1 minute. Turn off heat.
- When rice is done cooking, add shrimp and pan contents right into rice. Stir to combine.
- Serve in large bowl or platter with parsley leaf garnish.
Notes
Shrimp should be cleaned, shelled & de-veined; frozen should be thawed completely.
Nutrition
Serving: 1g | Calories: 268kcal | Carbohydrates: 9g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 996mg | Fiber: 3g | Sugar: 4g