Shrimp Jambalaya
Prep Time
Serves
Cooking Mode
½ pkg Compliments Cooked Pacific White Shrimp (31/40 ct)
1 tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
½ tsp each salt and pepper
1 pinch each saffron and hot pepper flakes
1 cup Sensations by Compliments Basmati Rice
1 ½ cups tomato juice
1 ½ cups reduced-sodium chicken broth
2 tbsp lemon juice
1 cup each thawed, frozen corn and finely chopped green pepper
½ lemon
2 green onions, sliced
½ pkg Compliments Cooked Pacific White Shrimp (31/40 ct)
1 tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
½ tsp each salt and pepper
1 pinch each saffron and hot pepper flakes
1 cup Sensations by Compliments Basmati Rice
1 ½ cups tomato juice
1 ½ cups reduced-sodium chicken broth
2 tbsp lemon juice
1 cup each thawed, frozen corn and finely chopped green pepper
½ lemon
2 green onions, sliced
Directions
1Thaw 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.
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Personal Note
Personal Note
