Shrimp with Lemon-Saffron Rice

Shrimp with Lemon-Saffron Rice

Photo by Cookie67


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • ½

    cup chopped onion

  • ½

    cup chopped green bell pepper

  • 1

    teaspoon minced fresh garlic

  • 1

    pound peeled and deveined large shrimp

  • 2

    cups uncooked instant rice

  • ½

    cup water

  • teaspoons chopped fresh oregano

  • ¼

    teaspoon salt

  • ¼

    teaspoon saffron threads, crushed

  • ¼

    teaspoon paprika

  • ¼

    teaspoon freshly ground black pepper

  • 1

    (14-ounce) can fat-free, lower-sodium chicken broth

  • 1

    cup frozen green peas

  • tablespoons fresh lemon juice

Directions

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and bell pepper; sauté 3 minutes or until vegetables are tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Add shrimp to pan; cook 30 seconds, stirring frequently. Add rice and next 7 ingredients (through broth). Bring rice mixture to a boil; cover pan. Reduce heat, and simmer 5 minutes or until rice is done. Remove from heat; stir in peas and lemon juice. Note: Sustainable Choice: Look for U.S. Pacific or West Coast white shrimp farmed in recirculating systems or inland ponds.


Nutrition

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