8 ounces peel & deveined medium shrimp, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion, chopped
3 cloves garlic, minced
1 cup instant brown rice
1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground turmeric
1 14 ounce can reduced-sodium chicken broth
8 ounces fresh sugar snap pea pods
1 large green sweet pepper, cut in 1/2 pieces
2 green onions, diagonally sliced
2 tablespoons chopped fresh parsley
Better Homes & Gardens
1. Heat 1 tablespoon olive oil over medium high heat in skillet. Add shrimp; sprinkle with half the salt and pepper. Cook 2 minutes until shrimp are opaque, stirring occasionally. Remove from skillet and set aside.
2. Add remaining oil to skillet. Cook onion until almost tender. Add garlic; cook 1 minute. Stir in rice, oregano and turmeric; cook and stir 1 minute. Add broth and remaining salt and pepper. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until most of the liquid is absorbed and rice is tender. Stir in peas and green pepper; cook 3 minutes. Stir in green onions and shrimp. Sprinkle with parsley.
I’ve been making this recipe for quite a while. It’s quick and easy, yet every bite features a different flavor. I love the crisp peas with the sweet shrimp. A classic at my place. I made this one for my boyfriend and my dad last night and my dad loved it (even though he is the pickiest eater in the world). I never have instant rice around so I simply cook regular rice until almost tender and use that. I also used organic vegetable broth and I didn’t think it made much difference. I would recommend adding crushed red pepper flakes if you’re into the spicy stuff.