 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Featuring fabulous seasoning and herbsincluding coriander, turmeric and garlicthis shrimp paella makes eating healthy completely enjoyable.Marcella Stevenson, Westminster, California Ingredients:
1 medium sweet red pepper, chopped |
1 tablespoon canola oil |
6 green onions, thinly sliced |
4 garlic cloves, minced |
2 cans (14-1/2 ounces each) vegetable broth |
2 teaspoons ground coriander |
1 teaspoon ground turmeric |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
2 pounds uncooked medium shrimp, peeled and deveined |
2 cups uncooked couscous |
2 cups frozen peas, thawed |
1 tablespoon butter |
2 tablespoons chopped almonds, toasted |
2 tablespoons minced fresh parsley |
lemon wedges |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute red pepper in oil for 2 minutes. Add onions and garlic; cook 1 minute longer.
2. Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in the couscous, peas and butter.
3. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon. Yield: 8 servings.
|
|