Saffron Rice with Tilapia and Shrimp

Photo: Squire Fox; Styling: Kaitlyn Du Ross  

This paella-inspired dish starts by infusing purchased chicken stock with shrimpy goodness; it's an easy step that makes full use of shrimp shells that would otherwise be discarded.

Yield: Serves 6 (serving size: about 1 1/2 cups rice mixture and 1 lemon wedge)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 338
  • Fat: 8.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 24g
  • Carbohydrate: 41g
  • Fiber: 3g
  • Cholesterol: 76mg
  • Iron: 3mg
  • Sodium: 600mg
  • Calcium: 60mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. 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.
  3. 3. Combine chopped tomato, onion, 1/2 teaspoon salt, sugar, and garlic in a food processor; process until smooth.
  4. 4. 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.
Note:

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.

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