Artichoke and shrimp pilaf
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PREP TIME
20 min
TOTAL TIME
40 min
Serves
4
Artichoke and shrimp pilaf recipe. (Photo, Sian Richards.)
Make simple and flavourful meals the staple of your weeknight meals, starting with a satisfying bowl of shrimp, rice and vegetables.
Ingredients
- 1 1/4 cups vegetable broth
- 1 cup basmati rice
- 1 cup green peas
- 1 tbsp olive oil
- 1/2 454-g pkg large frozen raw shrimp , thawed
- 2 garlic cloves , minced
- 1/2 398-mL can artichoke hearts , chopped
- 1/4 cup chopped parsley
- 1/4 cup slivered almonds , toasted
- 2 tbsp lemon juice
Instructions
- BOIL broth with rice in a large saucepan over medium-high. Reduce heat to medium-low and simmer, covered, until water is absorbed, 13 to 15 min. Remove from heat and stir in peas.
- HEAT a large non-stick frying pan over medium-high. Add olive oil, then shrimp and garlic. Cook until shrimp turns pink, about 3 min. Remove from heat and stir in rice mixture, artichoke hearts, parsley and almonds. Drizzle with lemon juice.
Nutrition (per serving)
- Calories
- 333,
- Protein
- 17 g,
- Carbohydrates
- 49 g,
- Fat
- 8 g,
- Fibre
- 5 g,
- Sodium
- 437 mg.
- Good source of
- Zinc
FILED UNDER: gluten free seafood stovetop
