Shrimp with Lemon-Saffron Rice

Name: Shrimp with Lemon-Saffron Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1T EEVO; 1/2C chopped onion; 1/2C chopped bell pepper; 1t minced fresh garlic; 1lb. peeled and deveined large shrimp; 2C uncooked instant rice; 1/2C water; 1 1/2t fresh oregano; 1/4t salt; 1/4t saffron threads crushed; 1/4t paprika; 1/4t black pepper; 1 (14oz) can fat free low-sodium chicken broth; 1C frozen peas; 2 1/2T fresh lemon juice

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 4

Ingredients

1T EEVO1/2C chopped onion1/2C chopped bell pepper1t minced fresh garlic1lb. peeled and deveined large shrimp2C uncooked instant rice1/2C water1 1/2t fresh oregano1/4t salt1/4t saffron threads, crushed1/4t paprika 1/4t black pepper1 (14oz) can fat free, low-sodium chicken broth1C frozen peas2 1/2T fresh lemon juice

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 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.

Serving Size:�1 cup

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 288.7
Total Fat: 6.4 g
Cholesterol: 172.3 mg
Sodium: 527.2 mg
Total Carbs: 28.8 g
Dietary Fiber: 3.6 g
Protein: 28.8 g

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