- This topic has 1 reply, 1 voice, and was last updated August 28, 2017 at 10:59 pm by .
- August 28, 2017 at 10:59 pm #380445mos
2 cups reduced-sodium, low-FODMAP chicken broth
1/2 cup white wine
10 saffron threads
1 tsp butter
1 1/2 tsp garlic-infused olive oil
1 cup uncooked medium grain rice
1 bay leaf
1/4 tsp crushed red pepper flakes
1/8 tsp salt
1/2 tsp smoked paprika
3/4 lb peeled raw medium shrimp
1 cup diced unsalted tomatoes, undrained
3 tbs chopped fresh parsley
4 thin slices lemon
In a small saucepan, pre-warm the chicken broth and white wine over medium heat. Stir in the saffron.
In a 10-in skillet with a heavy bottom, heat butter and oil on medium-low heat. Add dry rice to the pan and coat rice in butter and oil, stirring for 5 min, or until it begins to brown. Pour in the broth mixture and add the bay leaf, red pepper flakes, salt, and paprika. Cover and bring the rice to a boil over medium-high heat, then reduce heat and simmer for 15 min without stirring.
Stir in the shrimp and fire-roasted tomatoes. Cover and cook on low-medium heat until shrimp are cooked through and water has evaporated, 8 to 10 min.
Just before serving, stir in 2 tbs of parsley. Serve with a squeeze of lemon and a sprinkle the remaining parsley on top. Serves 4
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