Ham stands in for sausage in this one-skillet dinner inspired by traditional Spanish paella. Sop up the juices with warm crusty bread.
- Makes: 4 servings
- Hands On 30 mins
- Total Time 30 mins
- 12 ounces fresh or frozen peeled and deveined large shrimp
- 2 tablespoons olive oil
- 3/4 cup coarsely chopped orange or yellow sweet pepper
- 1/2 cup chopped onion
- 1/2 cup thickly sliced celery
- 3/4 cup uncooked long grain white rice
- 4 cloves garlic, minced
- 2 cups water
- 1 cup cubed cooked ham
- 1 cup sugar snap peas, trimmed and halved lengthwise
- 1/4 teaspoon ground saffron or 1 teaspoon paprika
- 2 tablespoons chopped fresh flat-leaf Italian parsley
- Thaw shrimp, if frozen. Rinse shrimp and pat dry; set aside. In a large skillet, cook shrimp in 1 tablespoon of the oil over medium-high heat for 3 to 4 minutes or until shrimp are just opaque, turning once halfway through cooking. Transfer shrimp to a plate and set aside.
- Add remaining oil to the skillet along with pepper, onion and celery. Cook over medium heat for 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add rice and garlic; cook and stir for 2 minutes. Remove skillet from the heat and carefully stir in the water and ham. Bring to boiling; reduce heat to low. Simmer, covered, for 15 minutes or until rice is tender and liquid is absorbed.
- Add the peas; cook, uncovered, 2 minutes more. Stir in cooked shrimp and saffron. Cook 1 minute more. Remove from the heat and sprinkle with parsley before serving.
SOURCE: Midwest Living