Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Precooked rice and ground turmeric speed up this Spanish shrimp dish and keep cost in check. Let the rice sizzle in the pan to get the prized crispy layer.

Julia Levy
This Story Originally Appeared On cookinglight.com

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Recipe Summary

active:
15 mins
total:
20 mins
Yield:
Serves 4 (serving size: about 5 shrimp and 1 cup rice mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high. Add turmeric; cook 1 minute, stirring constantly. Add bell pepper, peas, and garlic to pan; cook 2 minutes, stirring occasionally.

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  • Stir in rice; spread in an even layer. Cook, without stirring, 3 minutes. Reduce heat to medium. Stir in stock, salt, and pepper. Spread rice mixture in an even layer in pan. Cook, without stirring, 7 minutes.

  • Arrange shrimp on top of rice mixture; cover and cook 3 to 4 minutes or until shrimp are done. Drizzle lemon juice over pan. Serve immediately.

Nutrition Facts

336 calories; fat 10.8g; saturated fat 0.7g; mono fat 4.5g; poly fat 2.2g; protein 19g; carbohydrates 44g; fiber 5g; cholesterol 107mg; iron 2mg; sodium 544mg; calcium 62mg; sugars 3g.
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