The Pioneer Woman Tasty Kitchen
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30-Minute Skillet Shrimp Paella

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

A quick and totally flavorful weeknight meal full of fresh veggies and shrimp!

Ingredients

  • ¼ cups Olive Oil
  • 4 cloves Garlic, Minced
  • 1-½ cup Arborio Rice
  • 4 ounces, weight Pepperoni, Chopped
  • ¼ cups White Wine
  • 1-½ cup Chicken Or Seafood Broth
  • 1 can (14 1/2 Oz. Size) Diced Tomatoes, Drained
  • ¼ teaspoons Red Pepper Flakes
  • 1 pound Large Shrimp, Peeled And Deveined
  • 1 cup Frozen Peas
  • Salt And Pepper, to taste
  • Cayenne Pepper To Taste

Preparation

In a large skillet (use one with a lid because you’ll need the lid later), heat oil and garlic over medium heat and stir garlic until fragrant. Add in rice and chopped pepperoni and cook until the rice has become translucent, about 5 minutes. Make sure it is translucent before the next step.

Add the wine and cook until the wine has evaporated. Add broth, drained tomatoes and red pepper flakes and stir to combine. Cover and allow to simmer for 10-12 minutes, or until most of the liquid has been absorbed. Stir in shrimp and peas and cook until the shrimp has cooked and become opaque, about 6-7 minutes. Season with salt, pepper and cayenne pepper to taste. Test the rice to ensure it is soft and cooked through. If not, add additional broth if needed and cook until soft. Serve immediately.

Adapted from Everyday Foods.

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Avatar of Rachel

Rachel on 11.13.2013

I made this last night and it was awesome! Unfortunately, I did have to skip the red pepper and cayenne for my kids, but even they loved it. One thing though, I don’t know if my pan was too hot but I had to use 2 cans of chicken broth. No biggie though, it turned out great. I’m happy to have another use for shrimp.

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