Dinner of the Week: Grilled Shrimp Paella

I’ve been absent for an entire week, and I am sorry!  I think I needed a little mental break.  Work and life has been a little insane lately, but I promise that I’ll be back in full force in the next couple of weeks.  I’ve got some great projects lined up, and I can’t wait to share them with you!

I love the Food Network Magazine.  It’s chock full of great ideas.  This month’s grilling issue was fantastic.  Here is an incredibly easy, mouthwatering recipe for Grilled Shrimp Paella!  The original recipe calls for chorizo and chicken, but we’ve been trying to eat a little healthier recently, so we just used shrimp.  It was delicious and took less than 10 minutes to prepare!

Grilled Shrimp Paella
Courtesy of the Food Network Magazine

– 1/2 pound peeled, raw shrimp
– 1 cup uncooked Spanish rice mix
– 1 1/4 cups chicken broth
– 1/3 cup roasted red peppers
– 1 whole carrot, shredded
– 1/2 teaspoon smoked paprika
– Olive oil
– Freshly ground pepper
– 1 disposable pie pan and tin foil
Heat an outdoor grill.  If using frozen shrimp, pour the shrimp into a colander and rinse with cold water for approximately 10 minutes.  Once thawed, peel and devein the shrimp.

Open a box of Spanish rice mix and pour it into a disposable pie pan.  Pour 1 1/4 cups of chicken broth into the pie pan and mix well.

Shred the carrot using a cheese grater.  Add the shredded carrot, roasted red peppers,  raw shrimp, chicken broth, and smoked paprika into a disposable pie pan.  Mix well, careful not to spill anything over the edges of the pan.  Top the paella mixture with some olive oil and freshly ground pepper.

Seal the pie pan with tin foil and place the pan onto the grill. Grill over medium-high heat for approximately 30 minutes.

Remove the tin foil and serve immediately.  Spoon out the paella into single-serving bowls.


We’ve since tried this paella recipe twice, and added Spanish olives the second time.  The olives really added a great flavor to the paella.  This has become a new favorite dinner and/or side dish of ours, and we’ll be making it often!  Hope you’ll like it, too!

You may find me linking up at these fantastic parties:

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