Shrimp Paella

Shrimp Paella
Makes 6
Prep 10 m
Cook 49 m


  1. 1 of 1 In a heavy 3-quart lidded saute pan, cook 4 slices diced turkey bacon in 1 tbsp vegetable oil over medium-high until crisp, about 4 minutes. Remove with a slotted spoon and place in a small paper-towel-lined bowl; set aside. Add 1 tbsp canola oil, 1 chopped medium red onion and 1 each chopped sweet red and green bell pepper; cook over medium for 5 minutes. Stir in 1 tbsp minced garlic, 1 tsp saffron threads and 1/2 tsp black pepper. Cook 1 minute. Add 2 cups brown basmati rice and cook, stirring, 1 minute. Stir in 4 cups seafood stock and bring to a boil. Reduce heat and simmer, covered, 35 minutes. Stir in 1 1/2 lbs peeled, cleaned shrimp and 1 cup thawed frozen peas; re-cover and cook 3 minutes, until shrimp are opaque. Stir in bacon and 1/4 tsp salt. Sprinkle with chopped fresh parsley.
Nutrition Information for Shrimp Paella
Servings Per Recipe: 6
Per Serving: 53 g carb., 5 g fiber, 4 g sugar, 34 g pro., 431 kcal cal., 10 g Fat, total, 2 g sat. fat, 772 mg sodium