Hands On:

20 minutes

Total Time:

60 minutes

Serves:

Ingredients

1 (1-lb.) pkg. Hy-Vee Fish Market frozen shell-on, EZ peel & deveined raw shrimp, (16 to 20 ct.), thawed
1 tbsp Gustare Vita olive oil
⅔ cup Hy-Vee Short Cuts chopped white onions
1 medium red bell pepper, seeded and cut into strips
⅔ (13.5-oz.) pkg. fully cooked smoked chorizo sausage, sliced
1 ½ tsp ground turmeric
1 ½ tsp smoked paprika
4 clove(s) garlic, minced
1 (6.8-oz.) pkg. Hy-Vee Spanish rice & vermicelli mix
1 cup Hy-Vee long-grain white rice
4 ½ cups Hy-Vee no salt added chicken stock
1 ½ tbsp Hy-Vee tomato paste
½ (12-oz.) pkg. frozen Hy-Vee sweet peas, thawed

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Preparation

Preheat oven to 325°. Peel shrimp, leaving tails intact. Pat shrimp dry with paper towels.

Heat oil in a 4-quart Dutch oven over medium heat. Add shrimp; cook 2 to 4 minutes or until shrimp reach 145°. Remove from Dutch oven and set aside. Add onions, bell pepper, and chorizo to Dutch oven; cook 3 to 5 minutes or until vegetables are softened and chorizo is lightly browned.

Stir in turmeric, paprika, and garlic. Add Spanish rice mix with seasoning packet and white rice; cook and stir 1 minute or until fragrant. Stir in chicken stock and tomato paste. Bring to a boil. Cover and transfer to oven. Bake 30 minutes or until most of stock is absorbed.

Remove from oven, stir in shrimp and peas. Cover and bake 8 to 10 minutes or until shrimp are heated through.

Nutrition Facts

Serving Size: 1⅓ cups

Serves: 8

Amount Per Serving
Calories:		330
% Daily Value*
Total Fat: 11g		14%
	Saturated Fat: 3g
	Trans Fat: 0g
Cholesterol: 110mg		37%
Sodium: 920mg		40%
Total Carbohydrate: 35g		13%
	Dietary Fiber: 3g	11%
	Sugars: 4g	8%
Protein: 21g		42%