This was a good recipe for our family since it didn't have cheese. I've been trying to do less cheese on our recipes just for health and sanity (lactose intolerant, anyone?) reasons. Doug said he liked it and we all thought it was nice for something a little different, but Tyler and I agreed that we would never crave this recipe.
- 5 Tbsp canola oil, divided
- 1 large sweet onion, chopped
- 1 cup chopped sweet pepper (orange, yellow, or red)
- 3/4 lb uncooked shrimp (16-20 per lb), peeled and deveined
- 1 tsp granulated garlic
- 1 tsp paprika
- 1/2 tsp crushed red pepper flakes
- 1 1/2 cups chicken broth
- 1 pkg (10 oz) uncooked saffron rice
- 1 cup petite diced tomatoes
- 2 Tbsp chopped fresh basil
- lemon wedges
Select the sauté setting on a 6 qt pressure cooker. Adjust to medium heat; add 2 Tbsp oil. When oil is hot, cook and stir the onion and pepper until crisp-tender, 4-5 minutes. Remove and keep warm.
Toss shrimp with the granulated garlic, paprika, and pepper flakes. Add remaining 3 Tbsp oil to pan. When oil is hot, add shrimp. Cook and stir until shrimp turn pink, 5-6 minutes. Remove and keep warm. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in rice.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Stir in tomatoes, shrimp, and reserved pepper mixture; heat through. Top with basil; serve with lemon wedges.
Serves 4
Prep Time: 30 minutes
Total Time: 50 minutes
Recipe from Taste of Home
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