Shrimp Paella (pronounced Pie-A-Ya) is a classic Spanish dish filled with rice, veggies, spices and shrimp. We’ve swapped out traditional white rice for whole grain brown rice to give this filling, weeknight meal a nutritional boost. Give this speedy supper recipe a try – you won’t regret it!
Adapted from Cooking Light
2 Tbsp. olive oil
½ tsp. ground turmeric
1 cup chopped red bell pepper
1 cup frozen green peas
1 Tbsp. minced garlic
4 cups frozen brown rice (like Birds Eye® Steamfresh Brown Rice)
3 Tbsp. unsalted chicken stock
¼ tsp. salt
½ tsp. black pepper
1 lb. uncooked shrimp, thawed, peeled and deveined
2 Tbsp. fresh lemon juice
- Heat oil in a large skillet over medium-high heat. Add turmeric; cook 1 minute, stirring constantly. Add bell pepper, peas and garlic; cook 2 minutes, stirring occasionally.
- 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. Cook without stirring for 7 minutes.
- Arrange shrimp on top of rice mixture; cover and cook 3-4 minutes or until shrimp are done. Drizzle lemon juice over pan and serve.
Yield: 4 servings
*Per Serving: Calories 430, Total Fat 10g (Saturated 2g, Trans 0g), Cholesterol 145mg, Sodium 820mg, Total Carbohydrate 61g (Dietary Fiber 6g), Protein 23g, Vitamin A 40%, Vitamin C 100% Calcium 8%, Iron 15%
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