Shrimp with Lemon-Saffron Rice
By: Eating Local in...
Published: Thursday, March 8, 2012 - 8:02am

Ingredients




1 tbsp olive oil
1/2 cup onion
1/2 cup green pepper
1 garlic clove
1 pound shrimp
2 cups rice
14 oz broth
1 1/2 tsp. oregano
1/4 tsp salt and pepper
1/4 tsp saffron
1/4 tsp paprika
1 cup frozen peas
2 1/2 Tbsp fresh lemon juice

Preparation

1 Heat 1 Tbsp. olive oil in a large pot. Add ½ cup each chopped onion & bell pepper, cook 3 minutes. Add 1 minced garlic clove, cook 30 seconds more. Add 1 pound peeled and deveined shrimp, cook another 30 seconds.  Add 2 cups rice, ½ cup water, 14 ounces broth, 1 ½ tsp. oregano, ¼ tsp each: salt, pepper, saffron and paprika. Cover, reduce heat and summer until rice is cooked. Stir in 1 cup frozen peas and 2 ½ Tbsp. fresh lemon juice to finish.