|25 min||50 min||8|
|2 tbsp||Olive oil|
|341 gm||Shrimp, raw (peeled and deveined)|
|341 gm||Sausage, frankfurter, chicken (sliced into 2-inch rounds)|
|1 onion(s)||Sweet onion (finely chopped )|
|2 clove(s)||Garlic (minced )|
|1 1/2 cup||White rice, long-grain, dry|
|1/4 tsp||Turmeric, ground|
|1 can(s) (14oz)||Diced tomatoes, canned|
|2 can (15oz)||Chicken broth (stock), low sodium|
|1/2 tsp||Black pepper|
|1 cup||Frozen green peas (thawed)|
In a heavy 12-inch sauté pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.