Shrimp Jambalaya
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 1/2 pkg
- Compliments Cooked Pacific White Shrimp (31/40 ct)
- 454 g
- 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
- reduced-sodium chicken broth
- 375 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1 cup
- each thawed, frozen corn and finely chopped green pepper
- 250 mL
- 1/2
- lemon
- 2
- green onions, sliced
Directions
Step 1
Thaw shrimp according to package instructions; reserve in refrigerator until ready to use.
Step 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.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 340
- Fat:
- 4 g
- Carbs:
- 51 g
- Protein:
- 22 g