SPANISH SHRIMP STIR-FRY

IF YOU PREFER, SUBSTITUTE PITTED RIPE OLIVES, GREEN OLIVES, OR KALAMATA OLIVES FOR INTENSELY FLAVORED OIL-CURED BLACK OLIVES.

START TO FINISH 35 minutes

• 12 oz. fresh or frozen peeled and deveined medium shrimp
• 2 Tbsp. vegetable oil
• 8 oz. small red or fingerling potatoes, cut into bite-size chunks
• ½ cup chicken broth
• 1 cup chunky salsa
• 4 oz. oil-cured black olives, pitted and sliced
• ½ tsp. smoked paprika or chili powder
• 4 cups hot cooked rice or couscous
• Snipped fresh Italian parsley (optional)

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.

2. In a large skillet or wok heat oil over medium-high heat. Add potatoes; stir to coat. Cook 3 to 4 minutes or until browned, stirring frequently. Carefully add broth. Cook, covered, 8 to 10 minutes or until potatoes are tender.

3. Add shrimp to skillet. Cook and stir 3 to 4 minutes or until shrimp are opaque. Stir in salsa, olives, and paprika; heat through. Serve over hot cooked rice and, if desired, sprinkle with parsley. MAKES 4 SERVINGS.

PER SERVING 429 cal., 11 g fat (1 g sat. fat), 138 mg chol., 744 mg sodium, 58 g carb., 3 g fiber, 23 g pro.