recipe: shrimp with lemon saffron rice

Another keeper from the January issue of Cooking Light! Man, that issue really hit it out of the park for us.  I'm not sure however that you actually have to use the saffron threads - they are expensive and the dish is mighty tasty with everything else.  That said, if you bought saffron threads for something else and you have them on hand - like me - then by all means toss those babies in.

Lesson learned: don't use brown rice.  Brown rice may be healthy and good for a lot of recipes. This instance, it is not, good that is, it doesn't stray off the healthy path.  Sometimes you just need some good white rice to emphasize the lemon and saffron flavors.

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My notes: I didn't add the shrimp into the same skillet with the veggies. I actually created a step #0 and cooked up the shrimp first - super quick step, but totally worth it in my book - as we've had some bad over-cooked shrimp. Took them out of the pan and then I started following the directions.  I tossed them back into the pot at the very end and they were plenty warm.
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Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 teaspoon minced fresh garlic
• 1 pound peeled and deveined large shrimp
• 2 cups uncooked instant rice
• 1/2 cup water
• 1 1/2 teaspoons chopped fresh oregano (This didn't get added as we didn't have any.)
• 1/4 teaspoon salt
• 1/4 teaspoon saffron threads, crushed (Be sure to actually crush them...I didn't read that part.)
• 1/4 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1 (14-ounce) can fat-free, lower-sodium chicken broth
• 1 cup frozen green peas
• 2 1/2 tablespoons fresh lemon juice

Preparation

1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and bell pepper; sauté 3 minutes or until vegetables are tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Add shrimp to pan; cook 30 seconds, stirring frequently. Add rice and next 7 ingredients (through broth). Bring rice mixture to a boil; cover pan. Reduce heat, and simmer 5 minutes or until rice is done. Remove from heat; stir in peas and lemon juice.

Note: Sustainable Choice: Look for U.S. Pacific or West Coast white shrimp farmed in recirculating systems or inland ponds.

Maureen Callahan, Cooking Light
JANUARY 2012