Many Spanish dishes call for super-pricey saffron. To save money, we've substituted turmeric, a spice that lends a similar flavor and color for a fraction of the cost.
Resistant Starch: 3.8g
4 garlic cloves, minced
2 tablespoons olive oil, divided
1 1/2 teaspoons smoked paprika
1/2 teaspoon salt, divided
1 pound large shrimp, peeled and deveined
1/2 cup finely chopped onion
3 cups uncooked quick-cooking brown rice
1/2 teaspoon ground turmeric
2 1/2 cups cold water
1/2 cup frozen peas
2 tablespoons dry sherry (optional)
1 tablespoon fresh chopped parsley
How to Make It
Combine garlic, 1 tablespoon olive oil, paprika, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Add shrimp, and toss to coat. Set aside.
Heat remaining 1 tablespoon oil in a 3-quart saucepan over medium-high heat. Add onion, and cook 23 minutes until soft. Add rice, remaining 1/4 teaspoon salt, and turmeric. Add 2 1/2 cups cold water; cover and reduce heat to low. Cook 4 minutes; remove from heat. Stir in peas, and let stand, covered, until ready to serve.
Heat a large nonstick skillet over medium-high heat. Place shrimp in center of pan. Cook 23 minutes on each side or until opaque. Add sherry, if desired, during the last minute of cooking, and toss to coat. Remove from heat. Fluff rice mixture, and place on a serving platter. Arrange shrimp on top of rice mixture, sprinkle with parsley, and serve immediately.