Shrimp with Lemon-Saffron Rice

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

This recipe combines all the flavors of a traditional paella in a weeknight-friendly dish.

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. 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.

By RecipeOfHealth.com