Dinner

Shrimp with Lemon-Saffron Rice is for Dinner.

Shrimp with Lemon-Saffron Rice takes 10 minutes to prepare.

Shrimp with Lemon-Saffron Rice takes 15 minutes to cook.

Shrimp with Lemon-Saffron Rice makes 4 servings.

The ingredients for Shrimp with Lemon-Saffron Rice are:

1T EEVO
1/2C chopped onion
1/2C chopped bell pepper
1t minced fresh garlic
1lb. peeled and deveined large shrimp
2C uncooked instant rice
1/2C water
1 1/2t fresh oregano
1/4t salt
1/4t saffron threads, crushed
1/4t paprika
1/4t black pepper
1 (14oz) can fat free, low-sodium chicken broth
1C frozen peas
2 1/2T fresh lemon juice

Here is how you make Shrimp with Lemon-Saffron Rice:

Heat a large dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and bell pepper; saute 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.Serving Size:?1 cup

The nutritional information for Shrimp with Lemon-Saffron Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 288.7

• Total Fat: 6.4 g
• Cholesterol: 172.3 mg
• Sodium: 527.2 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 3.6 g
• Protein: 28.8 g