Skillet Rice With Shrimp and Feta
22 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 383383 cal |
| pro | 22 g22g pro |
| total fat | 12 g12g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 45 g45g carb |
| fibre | 2 g2g fibre |
| chol | 112 mg112mg chol |
| sodium | 756 mg756mg sodium |
| potassium | 419 mg419mg potassium |
| % RDI: | - |
| calcium | 1919 calcium |
| iron | 1616 iron |
| vit A | 1010 vit A |
| vit C | 6767 vit C |
| folate | 1515 folate |
Consider this dish as a Greek paella: Greek because of the classic shrimp, feta and dill combo; paella because all the ingredients are cooked with the rice and served at the table out of the pan.
Ingredients
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 1 onion , chopped1 onion, chopped
- 1 sweet yellow pepper , diced1 sweet yellow pepper, diced
- 1 cup diced fennel 1 cup diced fennel
- 2 cloves garlic , minced2 cloves garlic, minced
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1-1/2 cups long-grain white rice , rinsed and drained well1-1/2 cups long-grain white rice, rinsed and drained well
- 1/2 cup white wine 1/2 cup white wine
- 2-1/2 cups sodium-reduced chicken broth 2-1/2 cups sodium-reduced chicken broth
- 1 lb large (31 to 40 count) shrimp , peeled and deveined1 lb large (31 to 40 count) shrimp, peeled and deveined
- 2 tomatoes , seeded and chopped2 tomatoes, seeded and chopped
- 1/4 cup chopped fresh dill 1/4 cup chopped fresh dill
- 6 oz feta cheese , crumbled (about 1-1/4 cups)6 oz feta cheese, crumbled (about 1-1/4 cups)
- 1 lemon , cut in 6 to 8 wedges1 lemon, cut in 6 to 8 wedges
Preparation
In 12-inch (30 cm) nonstick skillet, heat oil over medium-high heat; cook onion, yellow pepper, fennel, garlic, salt and pepper, stirring occasionally, until tender-crisp, 4 to 5 minutes.
Add rice; cook, stirring, until becoming translucent, about 1 minute. Stir in wine until absorbed. Stir in broth and 1/4 cup water; bring to boil. Cover and reduce heat to medium-low; simmer until rice is tender but still firm, 12 minutes.
Stir in shrimp, tomatoes and 2 tbsp of the dill; cook, covered, until shrimp are pink, 8 to 10 minutes.
Remove from heat and let stand for 2 minutes. Sprinkle with feta cheese and remaining dill. Serve with lemon wedges.
Add rice; cook, stirring, until becoming translucent, about 1 minute. Stir in wine until absorbed. Stir in broth and 1/4 cup water; bring to boil. Cover and reduce heat to medium-low; simmer until rice is tender but still firm, 12 minutes.
Stir in shrimp, tomatoes and 2 tbsp of the dill; cook, covered, until shrimp are pink, 8 to 10 minutes.
Remove from heat and let stand for 2 minutes. Sprinkle with feta cheese and remaining dill. Serve with lemon wedges.
Source : Canadian Living Magazine: October 2011
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