Shrimp with Lemon-Saffron Rice

Shrimp with Lemon Saffron Rice | Pinky's Pantry
We were invited to a potluck dinner at our neighbor’s house. I remembered a recipe I had seen in the January 2012 issue of Cooking Light magazine and thought it would be a good one to take for our contribution. I was right!

I didn’t follow the recipe exactly, preferring instead to use Vigo Yellow Rice to simplify things. But if you can’t get Vigo rice, I’ve given directions at the end of the recipe for making this dish with regular white rice. The dish turned out tasty and was eaten up by all the guests. It reminded me of paella…… only if you’ve ever made paella, you’ll see that this was way easier to prepare!

SHRIMP WITH LEMON-SAFFRON RICE

  • 1 pkg. (10 oz.) Vigo yellow rice (Mahatma brand is good too)
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. butter or margarine
  • ½ large onion, chopped
  • ½ large green bell pepper, chopped
  • 2 tsp. minced fresh garlic
  • 1 lb. peeled and deveined large shrimp
  • ½ cup frozen green peas
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 2 tsp. minced fresh oregano
  • 2½ tbsp. fresh lemon juice
  1. In a large pot, prepare yellow rice according to package directions.
  2. Heat olive oil and butter in a large large skillet over medium-high heat.
  3. Add onion and bell pepper; sauté 3 minutes or until vegetables are tender, stirring frequently.
  4. Add garlic; cook 30 seconds, stirring constantly.
  5. Add shrimp to pan and cook 30 seconds, stirring frequently.
  6. Stir in peas, salt, and pepper, and continue to cook just until peas are heated through.
  7. Pour mixture over cooked rice in pot.
  8. Add oregano and lemon juice and toss all together until well-combined.
  9. Serve with extra lemon wedges.

NOTE:  If you can’t find Vigo yellow rice, you could just as easily make this with regular white rice by following the directions below.

  1. Instead of Step 1, cook 2 cups of white rice in a rice cooker using chicken broth in place of water.
  2. Stir ¾ tsp. crushed saffron threads into the rice and chicken broth before turning on the rice cooker.
  3. Continue with Steps 2-6 above.
  4. Stir in ½ tsp. paprika; then stir in the cooked rice.
  5. Continue with Steps 8 and 9 above.
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