Shrimp with Lemon-Saffron Rice

Shrimp with Lemon-Saffron Rice Recipe
Photo: John Autry; Styling: Cindy Barr and Leigh Ann Ross
This recipe combines all the flavors of a traditional paella in a weeknight-friendly dish.

Yield:

Serves 4 (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 394
Fat 6.5 g
Satfat 0.9 g
Monofat 2.9 g
Polyfat 1.3 g
Protein 29.9 g
Carbohydrate 51.8 g
Fiber 3.7 g
Cholesterol 172 mg
Iron 6.6 mg
Sodium 517 mg
Calcium 97 mg

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

Preparation

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.

Note:

Sustainable Choice: Look for U.S. Pacific or West Coast white shrimp farmed in recirculating systems or inland ponds.