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Wild Rice Shrimp Paella

21st.Century.Chef's picture
Ingredients
  Canned chicken broth 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Saffron/1/8 teaspoon turmeric 1⁄16 Teaspoon
  Butter and herb fast cook recipe long grain and wild rice 12 Ounce (2 Boxes)
  Uncooked medium shrimp 1 Pound, peeled and deveined
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Frozen green peas 1 Cup (16 tbs), thawed
  Marinated artichoke hearts 12 Ounce, drained (2 Jars, 6 Ounces Each)
Directions

1. Combine broth, butter, saffron and contents of seasoning packets, reserving rice, in large saucepan. Bring to a boil.
2. Add shrimp; cook over medium-high heat
2 minutes or until shrimp turn pink. Remove shrimp with slotted spoon and set aside.
3. Add tomatoes and reserved rice. Bring to a boil. Cover; reduce heat and simmer 15 minutes.
4. Stir in peas; cover and cook 5 minutes. Add artichoke hearts and reserved shrimp; cover and cook 5 minutes or until hot and rice is tender. Stand 3 minutes before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice, Shrimp
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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