We use smoked paprika and extra garlic for a little Spanish-style flair. For a kick of spice, add a generous pinch of crushed red pepper with the spices or use hot smoked paprika.
Author: Adapted from the South Beach Diet
Recipe type: Entree
Cuisine: Spanish
Serves: 3 servings
Ingredients
1 (6-ounce) package wild rice
1 pound shrimp, peeled and de-veined
1 teaspoon paprika
1 teaspoon smoked paprika
2 garlic cloves, minced
½ teaspoon white pepper
½ teaspoon salt
1 tablespoon olive oil
1 cup cherry tomatoes, halved
Chopped fresh parsley or microgreens
Instructions
Prepare the wild rice according to the package directions. Place the shrimp in a large bowl. Add the paprika, smoked paprika, garlic, white pepper, and salt and stir until the spices are evenly distributed.
Heat the oil in a skillet until hot. Add the shrimp and cook on medium heat for 30 seconds. Stir in the cherry tomatoes, and cook for an additional 45 seconds or until the shrimp are opaque, stirring constantly. Remove from the heat.
Serve the shrimp and tomatoes over the microgreens (or garnished with parsley) and the wild rice.