- 8 ounces unpeeled large shrimp
- 3 1/3 cups unsalted chicken stock (such as Swanson)
- 2/3 cup water
- 1/8 teaspoon saffron threads, crushed
- 1 cup chopped ripe tomato
- 1 cup chopped onion
- 1 1/8 teaspoons salt, divided
- 1/2 teaspoon sugar
- 4 garlic cloves
- 3 tablespoons olive oil
- 1 1/4 cups uncooked short-grain rice
- 12 ounces tilapia, cut into 1-inch pieces
- 1/2 cup frozen green peas
- 1/4 cup chopped fresh flat-leaf parsley
- 6 lemon wedges
- calories 338
- fat 8.8 g
- satfat 1.5 g
- monofat 5.4 g
- polyfat 1.4 g
- protein 24 g
- carbohydrate 41 g
- fiber 3 g
- cholesterol 76 mg
- iron 3 mg
- sodium 600 mg
- calcium 60 mg
How to Make It
Preheat oven to 450°.
Peel shrimp, reserving shells; set shrimp aside. Combine shrimp shells, chicken stock, 2/3 cup water, and saffron in a medium saucepan. Bring to a boil; reduce heat, and keep warm.
Combine chopped tomato, onion, 1/2 teaspoon salt, sugar, and garlic in a food processor; process until smooth.
Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add tomato mixture to pan; cook 6 minutes or until liquid almost evaporates, stirring occasionally. Add uncooked rice to pan; cook 3 minutes, stirring frequently. Drain stock mixture over a bowl; discard solids. Add stock mixture to pan; bring to a boil. Cook over medium heat 12 minutes or until rice is tender and liquid is absorbed (do not stir). Top with reserved shrimp, tilapia, and peas. Sprinkle with remaining 5/8 teaspoon salt. Cover and bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.