shrimp with lemon-saffron rice
Great one-dish meal
prep time
cook time
15 Min
method
---
yield
4 serving(s)
Ingredients
- 1 tablespoon evoo
- 1/2 cup chopped onion
- 1/2 cup green bell pepper,chopped
- 1 teaspoon minced fresh garlic
- 1 pound peeled and deveined lg. shrimp
- 2 cups instant rice
- 1/2 cup water
- 1 1/2 teaspoons oregano
- 1/4 teaspoon salt and pepper each
- 1-14 ounce can fat-free lower-sodium chicken broth
- 1/4 teaspoon saffron threads and paprika each
- 1 cup frozen green peas
- 2 1/2 tablespoons fresh lemon juice
How To Make shrimp with lemon-saffron rice
-
Step 1Heat 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes