Shrimp Jambalaya

Prep time: 10min
Total time: 35min
Serves: 4
1/2 pkg
Compliments Cooked Pacific White Shrimp (31/40 ct)
454 g
1 tbsp
Vegetable oil
15 mL
1 tbsp
Vegetable oil
15 mL
1
Onion, chopped
1 clove
Garlic, minced
1/2 tsp
Each salt and pepper
2 mL
1 pinch
Each saffron and hot pepper flakes
1 cup
Sensations by Compliments Basmati Rice
250 mL
1 1/2 cups
Tomato juice
375 mL
1 1/2 cups
Compliments Chicken Broth - 35% Less Sodium
375 mL
2 tbsp
Lemon juice
30 mL
1 cup
Each thawed, frozen corn kernels and finely chopped green pepper
250 mL
1 cup
Each thawed, frozen corn kernels and finely chopped green pepper
250 mL
1/2
Lemon
2
Green onions, sliced
calories
340
fat
4 g
carbs
51 g
protein
22 g

Directions

  1. Thaw shrimp according to package instructions; reserve in refrigerator until ready to use.

  2. Heat oil in a large skillet over medium heat. Add onion, garlic, salt, pepper, saffron and hot pepper flakes. Cook until golden, about 5 min. Stir in rice until grains are shiny and coated. Pour in tomato juice, broth and lemon juice; bring to a boil. Cover; reduce heat and simmer 15 min. Increase heat to medium and stir in corn and green pepper. Cover and cook 5 min. Stir in shrimp and cook, covered, until heated through, about 2 min. Let stand 5 min. before serving. Squeeze lemon juice over rice and sprinkle with green onions to garnish.