Wild Rice Shrimp Paella
|Canned chicken broth||1⁄2 Cup (8 tbs)|
|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)|
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.