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 $

Directions

1. Preparation

2. 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.

3. Note:

4. Sustainable Choice: Look for U.S. Pacific or West Coast white shrimp farmed in recirculating systems or inland ponds.

Email to a friend | Print this recipe | Back