Shrimp with Lemon-Saffron Rice

Ronda Krouch

By
@rmkrouch

Great one-dish meal


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Rating:

Serves:

4

Cook:

15 Min

Ingredients

1 Tbsp
evoo
1/2 c
chopped onion
1/2 c
green bell pepper,chopped
1 tsp
minced fresh garlic
1 lb
peeled and deveined lg. shrimp
2 c
instant rice
1/2 c
water
1 1/2 tsp
oregano
1/4 tsp
salt and pepper each
1-14 oz
can fat-free lower-sodium chicken broth
1/4 tsp
saffron threads and paprika each
1 c
frozen green peas
2 1/2 Tbsp
fresh lemon juice

Directions Step-By-Step

1
Heat a large Dutch oven over medium-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.

About this Recipe

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy