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Nutrition Facts
Serving Size 1 (486g) Recipe makes 4 servings The following items or measurements are not included below: Spanish rice 2 tablespoons tortilla chips
Calories 214
Calories from Fat 73		(34%)
Amount Per Serving		%DV
	Total Fat 8.2g	12%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 129mg		43%
Sodium 725mg		30%
Potassium 820mg		23%
Total Carbohydrate 16.9g		5%
	Dietary Fiber 3.7g	14%
	Sugars 7.1g
Protein 20.5g		41%
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Mexican Shrimp Pilaf

Recipe #375874 | 40 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: loof
Jun 6, 2009

Nice and easy microwave dish with great flavor. Use tomatoes with jalapenos (Rotel) instead of the canned diced tomatoes if you want to kick up the spice!

SERVES 4 (change servings and units)

Ingredients

1 (6 7/8 ounce) package Spanish rice, with vermicelli mix (like Rice-A-Roni)
2 tablespoons margarine
2 1/4 cups water
1 (14 1/2 ounce) can diced tomatoes (undrained)
3/4 lb large shrimp
2 medium zucchini
1/2 cup whole kernel corn
2 tablespoons sliced black olives
2 tablespoons crushed tortilla chips
2 tablespoons chopped green onions
1/2 cup picante sauce

Directions

1
Peel and devein the shrimp. Chop the zucchini.
2
In a 2-quart microwave-safe casserole, combine rice mix (without seasoning packet) and margarine. Microwave, uncovered, 1 minute; stir. Microwave 2-3 more minutes, until vermicelli is golden.
3
Stir in the seasoning packet, water, and tomatoes with their liquid. Cover and microwave 19-20 minutes, until rice is tender.
4
Place shrimp, zucchini, corn, and olives on top of rice. Cover and microwave 4 minutes, until shrimp is opaque. Stir, cover, and let stand 5 minutes.
5
Garnish each serving with crushed chips, green onions, and picante sauce.