Easy Shrimp Paella
Preparation Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 4-6 servings
1 TBSP Olive Oil
1 lb Shrimp
1 Large Onion, diced small
2 large Red Peppers, diced small; reserve some for garnish
3 Garlic Cloves, minced
1 tsp Turmeric
1/2 tsp Paprika
2 cups Jasmine Rice or Long Grain White Rice
3-4 cups Vegetable Broth
1/2 tsp Salt
1/4 tsp Pepper
2 cups Frozen Peas; thawed; reserve some for garnish
Heat oil in a large skillet over medium. Add the shrimp to the pan and cook until opaque, flipping to cook evenly on both sides. Once cooked through, remove the shrimp from the pan.
Next add the onions and peppers to the hot pan. Cook until the vegetables soften and the onions just turn translucent. Add the garlic, turmeric and paprika to the onion and pepper mixture; cook 1 minute, stirring constantly.
Stir the rice into the onion mixture cook for about 3 minutes stirring constantly. Next, add 3 ½ cups vegetable broth (add remaining as needed during cooking), salt and pepper to the rice, stir well. Turn the heat to high and bring to a boil without stirring. When the mixture comes to a boil, reduce the heat to simmer, cover and cook for 20 minutes or until the rice is tender, stir occasionally to make sure there is enough liquid and that the rice doesn’t stick to the bottom of the pan.
When the rice is cooked through, add the thawed peas and shrimp.
Serve hot. Garnish each plate with a little fresh diced red pepper and peas.