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Monday: Shrimp with Lemon Saffron Brown Rice

Super tasty, hearty and ready in a jiffy – perfect for a Monday night. I must admit that I was a bit of a snob when it came to minute brown rice, but not anymore! There are no chemical additives, cooks up in minutes and it has a good amount of fiber (2 grams) and protein (5 grams).
Serves:  4     Prep: 5     Cooking: 15

Ingredients

1 tablespoon extra-virgin olive oil
½ cup chopped yellow onion
½ cup chopped red bell pepper (original recipe calls for a green pepper)
1 teaspoon garlic, chopped
1 lb large shrimp, peeled and deveined
2 cups uncooked instant brown rice
½ cup water
1 ½ teaspoon fresh oregano, chopped
½ teaspoon salt
¼ teaspoon saffron threads, crushed (optional but yummy)
½ teaspoon paprika
¼ teaspoon freshly ground black pepper
1 (14 ounce) can, low-sodium chicken broth
1 cup frozen green peas, thawed
2 ½ tablespoons fresh lemon juice

Instructions

1
Heat oil in a large heavy bottomed pot or Dutch oven over medium-high heat.
2
Add onion and bell pepper.  Sauté 3 minutes or until tender, stirring frequently.
3
Add garlic and cook 30 seconds, stirring constantly.
4
Add shrimp to pan and cook 30 seconds, stirring frequently.
5
Add rice, water, oregano, salt, saffron (if using), paprika, pepper and chicken broth.
6
Bring it all to a boil and cover pan.
7
Reduce heat to medium low and simmer 5 minutes or until rice is done.
8
Remove from heat.
9
Stir in peas and lemon juice.
10
Serve immediately.