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Ingredients
| chicken broth: 14 oz |
| olive oil: 2 Tbl |
| raw shrimp: 8 large shrimp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| onions (chopped): 1/2 cup |
| garlic: 3 cloves |
| brown rice: 1 cup |
| dried oregano (ground): 1/2 tsp |
| ground turmeric: 1/4 cup |
| sugar snap peas: 8 oz |
| green sweet peppers: 1 whole pepper |
| shallot onions (chopped): 1/2 cup |
| parsley: 2 Tbl |
Golden Green Paella
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
1. In large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add shrimp; sprinkle with half the salt and pepper. Cook, about 2 minutes or until shrimp are opaque, stirring occasionally. Remove from skillet; set aside.
2. Add remaining oil to skillet. Cook onion until almost tender. Add garlic; cook 1 minute. Stir in rice, oregano, and turmeric; cook and stir 1 minute. Add broth and remaining salt and pepper. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until most of the liquid is absorbed and rice is tender. Stir in peas and green pepper; cook 3 minutes. Stir in shrimp and green onions. Sprinkle with parsley. Makes 4 servings.