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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp Paella Recipe

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This recipe for Shrimp Paella, by , is from Five Generations of Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kalynn Botts Lamm

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp canola oil
tsp ground tumeric
1 cup chopped red bell pepper
1 cup frozen green peas
1 tbsp minced garlic
2 (8.8-oz) pkg. precooked brown rice
3 tbsp unsalted chicken stock
tsp kosher salt
tsp. black pepper
12 oz frozen medium shrimp, thawed, peeled and deveined
2 tbsp fresh lemon juice

Directions:
Directions:
Heat oil in a large skillet over medium high. Add tumeric, cook 1 minute, stirring constantly. Add bell pepper, peas and garlic to pan, cook 2 minutes, stirring occasionally.

Stir in rice, spread in an even layer. Cook without stirring, 3 minutes. Reduce heat to medium. Stir in stock, salt and pepper. Spread rice mixture in an even layer in pan.

Arrange shrimp on top of rice mixture; cover and cook 3-4 minutes, or until shrimp are done. Drizzle lemon juice over pan. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Pre-cooked rice helps speed up cooking time. Let the rice sizzle in the pan to get the prized crispy texture.

 

 

 

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