Wild Rice Shrimp Paella Recipe
Ingredients
| Chicken broth | 1/2 Cup (16 tbs), canned | |
| Butter/Margarine | 2 Tablespoon | |
| 1/16 teaspoon saffron or 1/8 teaspoon turmeric | ||
| 2 boxes Butter & Herb Fast Cook Recipe Long Grain & Wild Rice | ||
| Medium shrimp | 1 pound, deveined | |
| Diced tomatoes | 1 Can (10oz), undrained | |
| Frozen green peas | 1 Cup (16 tbs), thawed | |
| 2 jars (6 ounces each) marinated artichoke hearts, drained | ||
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.
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.
Chef
