Mexican Shrimp Pilaf

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Servs: 4

Celebrate the Spring season & Cinco de Mayo with this great shrimp recipe. Make a grand entrance at your next special event with this one of a kind dish. It's easy to prepare and will put everyone in a festive party mood!

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Ingredients [?]

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  • add   1 (6.8-ounce) package Spanish rice and vermicelli mix
  • add   2 tablespoons margarine, melted
  • add   2 cups water
  • add   1 (14 1/2 -ounce) can diced tomatoes, undrained
  • add   3/4 pound large shrimp, peeled and deveined
  • add   1 cup zucchini, chopped
  • add   1/2 cup frozen whole kernel corn, thawed
  • add   2 tablespoons ripe olives, sliced
  • add   2 tablespoons tortilla chips, crushed
  • add   1/2 cup Cheddar cheese, grated
  • add   2 tablespoons green onion, chopped
  • add   1 jar picante sauce


  1. Sauté 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.