|Shrimp||1⁄2 Pound, cleaned|
|Garlic||2 Clove (10 gm), crushed|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Sliced pepperoni||1⁄2 Cup (8 tbs)|
|Peas and pearl onions||10 Ounce, thawed (1 Package)|
|Ground red pepper||1⁄4 Teaspoon|
|Rice||1 1⁄2 Cup (24 tbs)|
Cook and stir shrimp and garlic in hot butter in large skillet until shrimp turn pink.
Mix broth and cornstarch in small bowl; stir into shrimp.
Add tomatoes, pepperoni, vegetables and red pepper.
Cook and stir until mixture thickens and comes to a full boil.
Stir in rice and saffron.
Cover; remove from heat.
Let stand 5 minutes.
Fluff with fork.