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Source: America's Favorite Food Associations

Mexican Shrimp Pilaf
Mexican style shrimp with Spanish rice and vermicelli.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 5 to 10
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1 package (6.8 ouce) rice, Spanish style and vermicelli mix
2 Tablespoon margarine, melted
2 cups water
14 1/2 ounces diced tomatoes, undrained
3/4 pounds large shrimp, peeled, deveined
1 cup zucchini, chopped
1/2 cup whole kernel corn, frozen corn, thawed
2 teaspoons ripe olives, sliced
2 Tablespoons tortilla chips, crushed
1/2 cup Cheddar cheese, grated
2 Tablespoons green onion, chopped
1 jar picante sauce




Saute rice in margarine in a large skillet until golden, stirring frequently. Slowly add water, seasoning packet from rice, and tomatoes; bring to a boil. Cover; reduce heat 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 and rice is tender. Transfer to serving bowl. Sprinkle with chips, cheese and onion. Serve with picante sauce.






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