Easy & healthy recipe
Shrimp Paella
I got this recipe from ediets.com... they emailed it to me. It seemed pretty easy to make and only has 200 calories per serving, so I went for it. The recipe is meant to serve 4 and it actually does, so I wouldn't recommend doubling the recipe unless you have 6 or more people.
This recipe is so good that Jason requested it twice in a week. I've also added scallops to it on occasion.
Ingredients
0.5 cup uncooked white rice
1.5 cups water
0.5 teaspoon minced garlic
1 pound fresh shrimp, shelled and deveined without tails (I actually use the pre-cooked bagged shrimp so you can just heat it up with the minced garlic and not sautee necessarily)
1 (14.5 ounce) can chicken or vegetable broth
1 (14.5 ounce) can peeled and diced tomatoes with juice
4 saffron threads
Directions
1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink.
3. Pour in broth, tomatoes and saffron; bring to a boil, stirring frequently. Stir in 2 cups of the cooked rice and reduce heat to low. Cook for an additional 5 minutes.
I got this recipe from ediets.com... they emailed it to me. It seemed pretty easy to make and only has 200 calories per serving, so I went for it. The recipe is meant to serve 4 and it actually does, so I wouldn't recommend doubling the recipe unless you have 6 or more people.
This recipe is so good that Jason requested it twice in a week. I've also added scallops to it on occasion.
Ingredients
0.5 cup uncooked white rice
1.5 cups water
0.5 teaspoon minced garlic
1 pound fresh shrimp, shelled and deveined without tails (I actually use the pre-cooked bagged shrimp so you can just heat it up with the minced garlic and not sautee necessarily)
1 (14.5 ounce) can chicken or vegetable broth
1 (14.5 ounce) can peeled and diced tomatoes with juice
4 saffron threads
Directions
1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink.
3. Pour in broth, tomatoes and saffron; bring to a boil, stirring frequently. Stir in 2 cups of the cooked rice and reduce heat to low. Cook for an additional 5 minutes.