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      RECIPE TITLE "Mexican Shrimp Pilaf" Author: Charleston Seafood

    yields2 people time-- difficultymoderate


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


    1. Sauté rice in margarine in a large skillet until golden, stirring frequently.
    2. Slowly add water, seasoning packet from rice, and tomatoes; bring to a boil.
    3. Cover; reduce heat to low and simmer 10 minutes.
    4. Stir in shrimp, zucchini, corn and olives; cover and simmer 5 to 10 minutes or until shrimp are pink and rice is tender.
    5. Transfer to serving bowl.
    6. Sprinkle with chips, cheese and onion.
    7. Serve with picante sauce.

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