I am like a kid in a candy shop each time the current issue of Cooking Light arrives in my mailbox. I can’t wait to pour through the pages to see what types of recipes will inspire me to get in the kitchen and cook. Last month’s issue of Cooking Light (January/February 2012) featured Shrimp with Lemon-Saffron Rice in the “SuperFast 20 Minute Cooking” section. The dish sounded tasty, healthy and easy to make, all important criteria in my opinion.
I made this dish using local and organic ingredients whenever possible and it turned out terrific:
Heat 1 Tbsp. olive oil in a large pot. Add ½ cup each chopped onion & bell pepper, cook 3 minutes. Add 1 mincedgarlic clove, cook 30 seconds more. Add 1 pound peeled and deveined shrimp, cook another 30 seconds. Add 2 cupsrice, ½ cup water, 14 ounces broth, 1 ½ tsp. oregano, ¼ tsp each: salt, pepper, saffron and paprika. Cover, reduce heat and summer until rice is cooked. Stir in 1 cup frozen peas and 2 ½ Tbsp. fresh lemon juice to finish.
Dinner is truly complete in 20 minutes, even when using “real” rice. The meal includes lean protein, several vegetables, and seasonings known to have health promoting properties. A super fast meal for those nights when you need (or want) something quick but want to keep it healthy.