MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spanish Shrimp Stir-Fry
Categories: Seafood, Potatoes, Vegetables, Chilies, Rice
Yield: 4 Servings

12 oz Peeled, deveined medium
- shrimp; thawed
2 tb Oil
8 oz Small red or fingerling
- potatoes; in bite-size
- chunks
1/2 c Chicken broth
4 oz Black olives; pitted,
- sliced
1/2 ts Smoked paprika
1 c Chunky salsa
4 c Hot cooked rice or couscous

Thaw shrimp if frozen. Rinse shrimp and pat dry with
paper towels; set aside.

In a wok or large heavy skillet heat oil over medium-high
heat. Add potatoes; stir to coat with the oil. Cook for 3
to 4 minutes or until brown. Add broth; cover and cook
for 8 to 10 minutes or until potatoes are tender.

Add shrimp to potatoes. Cook and stir for 3 to 4 minutes
more or until shrimp are opaque. Add olives and paprika;
heat through. Stir in salsa; heat through. Serve
immediately over hot cooked rice or couscous.

Makes: 4 servings

Better Homes & Gardens | September 2017

MM Format by Dave Drum - 21 September 2017

Uncle Dirty Dave's Archives

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... With the improvement in cookery man eats twice as much as nature needs

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