Shrimp And Sausage Quinoa Paella Recipes

SHRIMP PAELLA

Shrimp Paella image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tbsp. GOYA® Extra Virgin Olive Oil
1 small onion, finely chopped (about 3/4 cup)
1 package (3.5 oz.) GOYA Chorizo, cut in 1/4" slices
1 tsp. GOYA Minced Garlic or 2 cloves garlic, finely chopped
1 package (8 oz.) GOYA Yellow Rice
1/4 cup GOYA Pitted Alcaparrado, rinsed and roughly chopped
3/4 lb. large shrimp, peeled and deveined
10-12 little neck clams
1 jar (4 oz.) GOYA Fancy Pimiento, drained
1 tbsp. finely chopped fresh parsley

Steps:

1. Heat oil in 10"-12" paella pan (or large skillet) over medium-high heat. Add onions and chorizo; cook until onions are tender and chorizo turns golden brown, about 7 minutes. Stir in garlic; cook until fragrant, about 30 seconds more.
2. Add 1 3/4 cups water to pan; bring to boil. Stir in contents of yellow rice mix and alcaparrado. Boil rice mixture 1 minute; tightly cover pan. Reduce heat to medium-low; simmer until rice is tender and water is absorbed, about 25 minutes, adding shrimp and clams after 12 minutes.
3. Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately.

PAELLA

Paella image

Sausage, chicken, shrimp and rice dish!

Provided by AMLOOS

Categories World Cuisine Recipes European Spanish

Time 1h25m

Yield 10

Number Of Ingredients 15

Ingredients

5 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
5 (4 ounce) links mild Italian sausage, cut into 1 inch pieces
15 raw chicken tenders or strips
2 pounds large shrimp - peeled and deveined
1 onion, chopped
1 green bell pepper, seeded and cut into strips
1 large stalk celery, with leaves, finely chopped
2 cloves garlic, minced
2 cups uncooked long grain rice
2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved
2 bay leaves
2 teaspoons salt
1 teaspoon dried oregano
¾ teaspoon ground turmeric
3 ½ cups chicken broth

Steps:

Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.
Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.
Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

Nutrition Facts : Calories 616.7 calories, Carbohydrate 38.5 g, Cholesterol 230.3 mg, Fat 24.2 g, Fiber 1.8 g, Protein 56.1 g, SaturatedFat 8.1 g, Sodium 1729.6 mg, Sugar 3.8 g

SHRIMP AND SAUSAGE PAELLA

Shrimp and Sausage Paella image

From Cooking Light Magazine, September 2007. I've heard you can use tumeric instead of saffron, just use half the amount. I haven't tried this so I'd be interested in hearing if anyone has.

Provided by lazy gourmet

Categories Healthy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 links chorizo sausage (about 6.5 oz)
1 cup chopped onion
1 cup chopped green bell pepper
2 teaspoons minced garlic
1/4 teaspoon black pepper
1/4 teaspoon crushed saffron thread
1 1/2 cups instant rice
3/4 cup water
1/2 teaspoon marjoram
1 (14 1/2 ounce) can no-salt-added diced tomatoes
1 (8 ounce) bottle clam juice
8 ounces medium shrimp, peeled and deveined

Steps:

Heat a large nonstick skillet over medium high heat. Add sausage to pan, saute 1 minute. Add onion and bell pepper to pan; saute 4 minutes. Stir in garlic, black pepper and saffron (or tumeric); saute 1 minute. Stir in rice and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 4 minutes until rice is almost tender. Stir in shrimp. Cover and simmer 3 minutes or until shrimp are done.

Nutrition Facts : Calories 406.2, Fat 13.2, SaturatedFat 4.6, Cholesterol 113.3, Sodium 677.8, Carbohydrate 47.5, Fiber 3.2, Sugar 7.5, Protein 23.7

SHRIMP, SAUSAGE AND QUINOA JAMBALAYA

Shrimp, Sausage and Quinoa Jambalaya image

Make and share this Shrimp, Sausage and Quinoa Jambalaya recipe from Food.com.

Provided by rickoholic83

Categories Pork

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 1/2 cups low sodium chicken broth, divided
2 cups quinoa
1 tablespoon olive oil
1/2 lb smoked kielbasa, sliced in 1/4-inch rounds (Use turkey kielbasa)
1 large onion, chopped
1 red bell pepper, thinly sliced
4 garlic cloves, peeled and chopped
1 cup vegetable juice, spicy
1 lb medium shrimp, peeled and deveined
1 cup frozen peas
1 cup grape tomatoes, halved

Steps:

Combine 4 cups chicken broth and quinoa in a medium saucepan.
Bring to a boil, reduce heat to low, cover and cook 15 minutes.
Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic.
Saute about 10 minutes or until vegetables are tender.
Add remaining broth and V-8 juice; bring to a simmer.
Add shrimp and simmer 5 minutes or until done.
Add peas, tomatoes and cooked quinoa and toss.

Nutrition Facts : Calories 356.5, Fat 11.1, SaturatedFat 2.7, Cholesterol 106, Sodium 574.2, Carbohydrate 40.5, Fiber 4.3, Sugar 3.6, Protein 25.2

SHRIMP AND SAUSAGE QUINOA PAELLA

SHRIMP AND SAUSAGE QUINOA PAELLA image

Categories turkey Vegetable Sauté Quick & Easy Low Cal Dinner Healthy

Yield 4

Number Of Ingredients 19

Ingredients

1 pound shrimp, peeled and deveined
1/2 tsp. sweet paprika
1/2 tsp. smoked paprika, plus 1/4 tsp. divided
1/2 tsp. onion powder
2 Tbsp. olive oil
1/2 Pound low fat Italian turkey sausage, casings removed
1 onion, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
3 cloves garlic, minced
1 large beefsteak tomato, diced
1 Tbsp. tomato paste
Pinch saffron (about 10 threads)
1/2 tsp. salt
1/2 tsp. pepper
1 3/4 cups low-sodium chicken broth
1/2 cup frozen peas, thawed
1 cup quinoa, (rinsed and drained, if necessary)
1/4 cup flat leaf parsley, chopped

Steps:

1. Place shrimp in a small bowl, sprinkle with sweet and smoked paprika and onion powder, toss to coat. 2. Heat olive oil in a large stainless skillet (with a lid) over medium-high heat, cook shrimp until seared, about 2-3 minutes per side. Remove from pan, set aside. 3. Add Turkey sausage, breaking up the meat, cook until browned. Add the onion, bell peppers, cook, stirring frequently, until onions and peppers have softened, about 5 minutes. Add garlic, cook 30 seconds. Add tomatoes and tomato paste, stir until combined. 4. Add Saffron, remaining 1/4 tsp. smoked paprika, salt, pepper, chicken broth and peas, bring to a simmer. Add quinoa, stir and evenly distribute quinoa. Add the lid to the pan at a vent, adjust heat to maintain a simmer. Cook without stirring for 15-17 minutes, or until the quinoa is cooked through. 5. Place the shrimp on top, replace lid and cook 1 minute or until shrimp is warmed. 6. Sprinkle with parsley and serve. (approx. 380 calories a serving)

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