Share this page
Ingredients
• 2 tbs Olive Oil
• 3/4 Pound Medium Shrimp, peeled and deveined
• 1 Medium Onion, finely chopped
• 2 Cloves Garlic, minced
• 1 1/2 Cups Long-grain Rice
• 1/4 tbs Paprika
• 1/4 tbs Ground Turmeric
• 1 Can Diced Tomatoes
• 2 Cans Chicken Broth
• Salt
• Ground Pepper
• 1 Cup Frozen Green Peas, thawed
Preparation
• In a heavy 12-inch frying pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes).
• Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
• Stir in paprika, turmeric, tomatoes, and broth. Season with salt and pepper.
• Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. serve immediately.
Comments