Spanish chicken and shrimp

Undertones of smoky paprika and garlic give this speedy dish full-bodied flavour. Have your rice or pasta almost ready before starting to cook.
Nutrients per serving
22.7 g protein
2 g fat (13%)
5.8 g carbohydrates
1.2 g fibre
2.2 mg iron
48 mg calcium
134 calories
Preparation time 5 minutes
Cooking time 6 minutes
Makes 2 to 3 servings
Ingredients
1/2 (340-g) pkg frozen shrimp, peeled and deveined, preferably uncooked
1 skinless, boneless chicken breast
1 large tomato
1 tsp (5 mL) each paprika, garlic powder and dried oregano leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne pepper
Olive oil
4 garlic cloves, minced, or 2-1/2 tsp (12 mL) bottled minced garlic
Directions
1. Place frozen shrimp in a sieve and rinse under cold running water to remove any ice crystals. Pat dry with paper towels. Slice chicken into thin bite-size strips. Coarsely chop tomato. Measure paprika, garlic powder, oregano, salt and cayenne into a small bowl.
2. Lightly coat a large, wide frying pan with oil, then set over medium-high heat. When hot, add chicken to pan. Stir constantly until chicken is light golden, about 2 minutes. Add shrimp. Sprinkle with seasonings. Stir-fry 1 minute for cooked shrimp or 2 minutes for uncooked shrimp, until they turn pink. Add tomato and garlic. Stir gently until tomato is hot but still holds its shape, 2 to 3 minutes. Spoon over rice or noodles and garnish with fresh sprigs of basil or coriander

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