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
Makes 4 servings.
Recipe provided courtesy of National FisheriesInstitute.
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