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Mexican Shrimp Pilaf recipe

A tasty Tex-Mex-style shrimp and rice dishtopped with crushed tortilla chips, shredded cheddar cheese andchopped green onions and served with a side of picante sauce.

Recipe: Mexican Shrimp Pilaf

1 (6.8-ounce) package Spanish rice andvermicelli mix
2 tablespoons butter or margarine, melted
2 cups water
1 (14.5-ounce) can diced tomatoes
3/4 pound large shrimp, peeled and deveined
1 cup chopped zucchini
1/2 cup frozen whole kernel corn, thawed
2 tablespoons sliced ripe olives
2 tablespoons crushed tortilla chips
1/2 cup shredded cheddar cheese
2 tablespoons chopped green onions
1 jar picante sauce

  • Saut rice and vermicelli in butterin a large skillet until golden, stirring frequently.
  • Slowly add water, seasoning packet fromrice and tomatoes (undrained); bring to a boil. Cover, reduceheat to low and simmer 10 minutes.
  • Stir in shrimp, zucchini, corn and olives;cover and simmer 5 to 10 minutes or until shrimp are pink andrice is tender.
  • Transfer to serving bowl. Sprinkle withchips, cheese and onion. Serve with picante sauce.

    Makes 4 servings.

    Recipe provided courtesy of National FisheriesInstitute.

    Mexican Rice Pilaf Recipe

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