Easy Mediterranean Shrimp

• 1  Vigo® Saffron Yellow Rice, 10 oz. package
• 1 ¼ lb. large shrimp, thawed, peeled and deveined
• 1 tbsp. all-purpose flour
• 2 tsp. smoked Spanish paprika
• ½ tsp. each salt and pepper
• ½ tsp. ground coriander
• ¼ tsp. cayenne
• ¼ tsp. sugar
• 1 tbsp. butter
• 3 tbsp. Ybarra® Extra Virgin Olive Oil
• 3 shallots (about 3 ½ ounces), thinly sliced
• 4 garlic cloves, chopped
• ½ green bell pepper and ½ yellow bell pepper, sliced
• 1 cup canned diced tomato
• 1/3 cup chicken or vegetable broth
• 2 tbsp. dry white wine
• 2 tbsp. fresh lemon juice
• 1/3 cup chopped parsley leaves


1. First, prepare rice according to package directions. Leave covered and undisturbed until ready to serve.

2. Pat shrimp dry and place it in a large bowl. Add flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until shrimp is well-coated.

3. In a large cast iron skillet, melt the butter with the olive oil over medium/medium-high heat. Add shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add bell peppers. Cook another 4 minutes or so, tossing occasionally.

4. Add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine, and lemon juice. Cook for 5 minutes or so until shrimp turns bright orange.  Finally, stir in chopped fresh parsley.

5. Serve immediately with cooked rice.