Last week was definitely a long one, considering the aftermath of Harvey and then Irma hitting Florida. Everyone knows someone whose life was upended or at least changed in the past couple days. While all these ridiculous messes are happening, cooking something good does wonders for morale, no matter where you are. At least, I know it calms me down when my nerves are getting the better of me!
This recipe is straight out of the Fast & Easy Recipes special edition of Cooking Light. I tweaked the smallest things like using olive oil instead of canola oil, but you can always tweak them yourself to use whatever ingredients you prefer. Personally, I’m partial to what people consider to be a little healthier, even if it costs a bit more (within reason of course)!
This paella is going to be my dinner for the rest of the week, and I’m glad I picked it! It has carbs, veggies, and protein from seafood, which is a little better for you than red meat. Plus it has a bit of a spicy kick, rounding out a delicious dish!
Shortcut Shrimp Paella
- 2 8.8 oz pkg. precooked brown rice
- 1 1/2 tbsp olive oil
- 1/2 tsp ground turmeric
- 1 cup red bell pepper sliced
- 1 cup green peas frozen
- 1/3 cup water
- 3/4 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1 1/2 lb medium shrimp peeled and deveined
- cilantro leaves optional
Heat the brown rice according to package directions.
Heat oil and turmeric in a medium skillet over medium and cook 2 minutes, stirring occasionally. Add rice, bell pepper, peas, water, salt, and pepper; cook 3 minutes.
Arrange shrimp over rice mixture. Cover and cook 6 minutes or until shrimp are done and rice is slightly crisp. Top with cilantro, if wanted.
I used precooked shrimp, so I didn't have to cook it with the rice.