Why recepie famous for?
This shrimp paella recipe is not only healthy but satisfying, too! There's vitamin C from the sweet red pepper, fiber from the rice, and the chicken sausage is a great source of lean protein.
Ingredients
Grilled Chorizo and Shrimp Paella1 medium sweet red pepper, chopped1 medium onion, chopped
2 tablespoons olive oil
4 cups instant brown rice
4 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
6 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 teaspoon saffron threads or 4 teaspoons ground turmeric
1 pound uncooked medium shrimp, peeled and deveined
1 package (12 ounces) fully cooked chorizo chicken sausage or flavor of your choice, cut into 1/4-inch slices
1 medium mango, coarsely chopped
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/4 teaspoon cayenne pepper
1 medium lime, cut into wedges
Instructions
In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes.Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally.
Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.
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