Shrimp with Lemon-Saffron Rice

» Shrimp with Lemon-Saffron Rice
Shrimp with Lemon-Saffron Rice

Ingredients

  • 1/4 teaspoon saffron threads, crushed
  • 1 tablespoon extra-virgin olive oil
  • 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
  • 1/2 cup chopped onion
  • 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

Preparation

Preheat oven over medium-high heat. Then add oil to pan, swirl to coat.

Put bell pepper  and onion , sauté 3 minutes or until vegetables are tender, moving  much.

Add garlic, cook 30 seconds, moving constantly. Then add shrimp to pan, cook 30 seconds, stirring frequently.

Add rice and next 7 ingredients . Bring rice mixture to a boil, cover pan. Minimize heat, and simmer 5 minutes or until rice is done.

Take from heat,move in peas and lemon juice.


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