Recipes Ingredients Meat & Poultry Pork Recipes Chorizo and Shrimp Pilaf Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 Serves A zesty supper is only minutes away with this microwave meal featuring Spanish chorizo, a fully cooked sausage available in mild or hot varieties at most supermarkets. Ingredients 1 cup long-grain white rice ½ cup dry white wine ¼ pound smoked hard chorizo sausage, halved lengthwise and thinly sliced 1 tablespoon olive oil 1 garlic clove, minced Coarse salt and ground pepper 1 pound medium shrimp, peeled and deveined 3 plum tomatoes, seeded and diced ½ cup frozen peas, thawed Directions In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, chorizo, oil, garlic, and 1 1/4 cups water; season with salt and pepper. Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking. Stir in shrimp, tomatoes, and peas; cover and microwave 4 minutes more. Let stand, covered, until shrimp are opaque throughout, 3 minutes. Rate it Print