Shrimp Paella

By johnwhorfin

Ingredients

• 2 2 2 tablespoons canola oil
• 1/2 1/2 1/2 teaspoon ground turmeric
• 1 1 1 cup chopped red bell pepper
• 1 1 1 cup frozen green peas
• 1 1 1 tablespoon minced garlic
• 2 2 pkg. 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
• 3 3 3 tablespoons unsalted chicken stock (such as Swanson)
• 3/4 3/4 3/4 teaspoon kosher salt
• 1/2 1/2 1/2 teaspoon black pepper
• 12 12 12 ounces frozen medium shrimp, thawed, peeled, and deveined
• 2 2 2 tablespoons fresh lemon juice
• 336 336
• 10.8g 10.8g
• 0.7g 0.7g
• 4.5g 4.5g
• 2.2g 2.2g
• 19g 19g
• 44g 44g
• 5g 5g
• 107mg 107mg
• 2mg 2mg
• 544mg 544mg
• 62mg 62mg
• 3g 3g
• 0g added sugars 0g
• 336 336
• 10.8g 10.8g
• 0.7g 0.7g
• 4.5g 4.5g
• 2.2g 2.2g
• 19g 19g
• 44g 44g
• 5g 5g
• 107mg 107mg
• 2mg 2mg
• 544mg 544mg
• 62mg 62mg
• 3g 3g
• 0g added sugars 0g

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

Heat oil in a large skillet over medium-high. Add turmeric; cook 1 minute, stirring constantly. Add bell pepper, peas, and garlic to pan; cook 2 minutes, stirring occasionally.

Step 2

Stir in rice; spread in an even layer. Cook, without stirring, 3 minutes. Reduce heat to medium. Stir in stock, salt, and pepper. Spread rice mixture in an even layer in pan. Cook, without stirring, 7 minutes.

Step 3

Arrange shrimp on top of rice mixture; cover and cook 3 to 4 minutes or until shrimp are done. Drizzle lemon juice over pan. Serve immediately.