A simplified version of the classic Spanish dish, it gets its rich color from turmeric, instead of saffron. Choose smoked sausage for a mild smoky flavor or chorizo to build more spice heat.
Heat oil in large skillet on medium heat. Add onion and sausage; cook and stir 3 minutes or until the onion is softened. Add rice, Italian seasoning and turmeric; cook and stir 2 minutes.
Stir in broth. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in tomatoes. Place shrimp in single layer on top of the rice; top with peas. Cover.
Cook on medium-low heat 8 to 10 minutes or until rice is tender and shrimp turn pink. Season to taste with freshly ground black pepper, if desired.
Substitution Tip: Use 1/4 teaspoon McCormick Gourmet™ Spanish Saffron, crumbled, in place of the turmeric.