- In a heavy 12-inch pan, heat 1 tablespoon oil over medium-high heat.
- Cook shrimp until just pink on both sides, 4-5 minutes.
- Transfer to a plate.
- Add remaining tablespoon oil and sausage to pan; cook over medium high heat until it begins to brown, about 2 minutes.
- Add onion and cook, stirring frequently, until translucent, 3-4 minutes.
- Add garlic and rice; cook, stirring to coat, until rice is translucent, 1-2 minutes.
- Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon.
- Season with salt and pepper.
- Bring to a boil, then reduce heat to a simmer.
- Cover, and cook until rice is tender and has absorbed almost all liquid, 20-25 minutes.
- Stir in peas; cook 1 minute.
- Stir in cooked shrimp; serve immediately.
Makes 8 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
360 calories, 11 g fat, 2.5 g saturated fat, 130 mg cholesterol, 850 mg sodium, 40 g carbohydrate, 3 g fiber, 4 g sugar, 24 g protein
