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Shrimp with Lemon-Saffron Rice Recipe

   
 

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     Shrimp with Lemon-Saffron Rice

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Ingredients
1 Tbsp extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tsp minced fresh garlic
1 lb peeled and deveined large shrimp
2 cups uncooked instant rice
1/2 cup water
1.5 tsp chopped fresh oregano
1/4 tsp salt
 
1/4 tsp saffron threads, crushed
1/4 tsp paprika
1/4 tsp freshly ground black pepper
14-oz can low-sodium, fat-free chicken broth
1 cup frozen green peas
2.5 Tbsp fresh lemon juice
Instructions
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat.
Add onion and bell pepper; saute 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.


Originally Submitted 8/30/2013





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