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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


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


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