Mexican Shrimp Scampi

The fresh twist on shrimp scampi is sure to turn dinner into a fiesta! Carrie J. FunnySpoon Kitchens Prep Time: 3 min Cook Time: 20 min Servings: 2 - 4 Reviews (1)

Ingredients

We recommend using the following branded ingredients for this recipe:

Bertolli Olive Oil

Hunt's Fire Roasted Diced Tomatoes (14.5 oz.)

Mahatma Saffron Yellow Rice (5 oz)

McCormick Cumin

SeaPak Shrimp Scampi (12 oz.)

1 handful cilantro 1 tbsp. Bertolli Olive Oil 1 can Hunt's Fire Roasted Diced Tomatoes (14.5 oz.) 1 Mahatma Saffron Yellow Rice (5 oz) 1 palmful McCormick Cumin 1 box SeaPak Shrimp Scampi (12 oz.)

Preparation

1. Boil water and oil for rice. Add rice & prepare according to package directions.


2. Preheat skillet on medium high-heat and add shrimp. Prepare according to package directions.


3. Add tomatoes and cumin after about 5 minutes of cooking. Add cilantro with about 1 minute left to cook.


4. Plate rice, top with scampi mixture and sprinkle with fresh cilantro.


5. Serve alongside a salad, garlic green beans or broccoli. And a margarita for you! Enjoy!!

Cook's Notes

No fresh cilantro? No worries! Substitute a palmful of dried cilantro.
Don't like Saffron rice? This would be great served over pasta, too. I like to use the Barilla protein-enriched pasta just to be super-double-triple sure the kids are getting enough of the good stuff!

Comments

Rate/Review This Recipe

From: Vicki M. Comment: I love Mexican food and I just started liking shrimp so this sounds fabulous!