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.
1 1/4 cups
1/2 454-g pkg
large frozen raw
1/2 398-mL can
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.