Fast Shrimp with Lemon-Saffron Rice
- 2 cups rice, cooked
- 1 Tbs olive oil
- 0.5 cup chopped onion
- 0.5 cup chopped bell pepper
- 1 tsp minced garlic
- 1.5 tsp chopped fresh oregano
- 0.25 tsp salt
- 0.25 tsp saffron threads, crushed
- 0.25 tsp paprika
- 0.25 tsp pepper
- 1 cup frozen green peas
- 1 tsp fresh lemon juice.
- 1 lbs peeled and deveined large shrimp chopped
- 0.5 cup water
Use oil to fry vegetables until tender. Add garlic and fry 30 seconds.
Add spices and water. Boil 5 minutes uncovered. Stir in peas, lemon juice, and chopped shrimp. Cook until shrimp is done, about 3 minutes.
Mix with rice and serve.