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Shrimp with Lemon-Saffron Rice

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 teaspoon minced fresh garlic
  • 1 pound peeled and deveined large shrimp
  • 2 cups uncooked instant rice
  • 1/2 cup water
  • 1 1/2 teaspoons chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon saffron threads, crushed
  • 1/4 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14-ounce) can fat-free, lower-sodium chicken broth
  • 1 cup frozen green peas
  • 2 1/2 tablespoons fresh lemon juice

Details

Servings 4

Preparation

Step 1

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.

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