Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 1 pound large shrimp, peeled and deveined

  3. 1 (16-ounce) package frozen peas and carrots

  4. 1 teaspoon paprika

  5. 1/2 teaspoon crushed dried oregano

  6. 1/2 teaspoon dried thyme

  7. 1/2 teaspoon garlic salt

  8. 1/4 teaspoon cayenne pepper

  9. 1/2 cup chicken broth

  10. 2 tablespoons tomato paste

  11. 2 cups cooked rice

Instructions Jump to Ingredients ↑

  1. In a large skillet, melt butter over medium heat. Sauté shrimp until just pink, about 3 minutes. Add frozen vegetables and cook until thoroughly heated, about 4 more minutes. Add paprika, oregano, thyme, garlic salt, and cayenne pepper and stir to coat. Dissolve the tomato paste in the chicken broth. Pour in skillet along with cooked rice. Stir well and cook until thoroughly heated. Serve immediately.


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