Shrimp with Lemon-Saffron Rice (recipe from Cooking Light)
1 tbsp extra virgin olive oil
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 tsp minced garlic (I use the jarred, minced garlic)
1 lb peeled and deveined shrimp
2 cups uncooked instant rice
1/2 cup water
1 tsp dried oregano
1/4 tsp salt
1/4 teaspoon saffron threads, crushed*
1/4 tsp paprika
1/4 tsp black pepper
14 oz chicken broth
1 cup frozen sweet peas
2 1/2 tbsp lemon juice (calls for fresh, but I used prepared lemon juice)
*A little insight into what I did: I purchased saffron threads at a local spice store (though I recently saw that Trader Joe’s offers saffron!) and received a little guidance from the clerk, who said that she usually uses a “pinch” of threads for every cup of rice. So instead of actually measuring out 1/4 teaspoon of saffron, just prior to the point of adding the spice I pulled out a couple hearty pinches of threads and crushed them beneath my fingers. Saffron is fairly costly (my 0.2 ounce jar was about $8) but I after making this recipe I have to say that it’s worth it!
Heat a Dutch oven or large, deep saucepan (make sure you have something to cover it with; a lid, dinner plate, etc) over medium-high heat. Add oil to pan and swirl to coat. When oil has warmed, add onion and bell pepper; sauté with frequent stirring until vegetables are tender – about 2 to 3 minutes. Add garlic and cook for 30 seconds; stir constantly to avoid burning. Add shrimp and cook for 1 minute with frequent stirring. Add rice, water, spices and broth to pan; bring to a boil and cover pan. Reduce heat to medium-low and simmer until rice is done – about 5 minutes. Remove pan from heat; stir in peas and lemon juice.
Makes 4 servings (serving size is 1 cup), approximately 400 calories per serving
I would definitely make this again...especially since I had to fight Jim for the leftovers! I think the flavors would work just as well with poultry, so I might even try substituting chicken for shrimp sometime. Let me know what you try!