Try this Speedy Shrimp-and-Orzo Paella recipe, or contribute your own.
Suggest a better description1. In a large cast-iron skillet, heat 1 tbsp oil over medium-high heat. Add garlic, shrimp and paprika. Cook until shrimp turn pink, about 5 mins stirring occasionally. Transfer shrimp to a plate and set aside.
2. Heat remaining oil in same skillet. Add onion and pimentos and cook until onion is soft, about 5 mins, stirring occasionally. Add orzo and toast 2 mins, stirring once. Stir in chicken broth, saffron, salt and pepper. Cover skillet, reduce heat to low and simmer until liquid is absorbed, 8 to 10 mins.
3. Add sherry, scraping up any browned bits from bottom of pan. Remove skillet from heat; add peas and shrimp and toss to combine until peas are warmed through, about 2 mins.
Nutrition:
398 calories; 38g protein; 38g carbohydrate; 8g fat (1.3g saturated); 9g fiber; 729mg sodium
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 80 | ||
Calories from Fat: 32 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 513.7mg | 18 % | |
Potassium 225.7mg | 6 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 5.7g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 80
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