Shrimp with Lemon-Saffron Rice (CookingLight)

Name: Shrimp with Lemon-Saffron Rice (CookingLight) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 T. Olive Oil; 1/2 c. chopped onion; 1/2 c. chopped green bell pepper; 1 tsp. minced fresh garlic; 1 pound peeled and deveined large shrimp; 2 c. uncooked brown instant rice; 1/2 c. water; 1 1/2 tsp chopped fresh oregano; 1/4 tsp. salt; 1/4 tsp. saffron threads crushed; 1/4 tsp. paprika; 1/4 tsp. ground black pepper; 1 (14 oz) can fat-free low-sodium chicken broth; 1 c. frozen peas; 2 1/2 T. fresh lemon juice (1 lemon)

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 4

Ingredients

1 T. Olive Oil1/2 c. chopped onion1/2 c. chopped green bell pepper1 tsp. minced fresh garlic1 pound peeled and deveined large shrimp2 c. uncooked brown instant rice1/2 c. water1 1/2 tsp chopped fresh oregano1/4 tsp. salt1/4 tsp. saffron threads, crushed1/4 tsp. paprika1/4 tsp. ground black pepper1 (14 oz) can fat-free, low-sodium chicken broth1 c. frozen peas2 1/2 T. fresh lemon juice (1 lemon)

Directions

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and bell pepper; saute' 3 minutes or until vegetables are tender, stirring frequently. Add garlic; 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.

Serving Size: 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user 4MEKELL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 360.3
Total Fat: 7.1 g
Cholesterol: 174.1 mg
Sodium: 715.4 mg
Total Carbs: 43.0 g
Dietary Fiber: 3.5 g
Protein: 28.8 g

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