Golden Green Paella

I don't remember where I got this recipe, but it's one of my favorites.  You'll notice that it has shrimp in it -- what can I say?  I love shrimp.  However, you should know that if you don't like shrimp or are allergic to shellfish, you can swap out chicken in any of my recipes that call for shrimp.  When we have guests to dinner we always ask if they have any food allergies or dislikes.  If they can't have/don't like shrimp and I'm planning a shrimp dish, I just prepare a chicken breast for them separately, hold out some of the dish before the shrimp gets added, and then mix the chicken in it for their portion.  So far, it's worked like a charm and they have loved the food!  So don't give up on the shrimp recipes just because of the shrimp -- try chicken instead.  I think you'll like it.

Goldlen Green Paella

2 Tbsp olive oil
8 oz shrimp, coarsely chopped
1/2 tsp salt
1/4 tsp pepper
1 large onion, chopped
3 cloves garlic, minced
2 Cups brown rice, cooked
1/2 tsp oregano, crushed
1/4 tsp ground turmeric
1 14-oz can Swanson's chicken broth
8 oz sugar snap pea pods
1 large green pepper, cut in 1/2" pices
2 green onions, sliced
2 tsp parsley

If you don't have leftover brown rice, start the rice before you start anything else (brown rice takes longer to cook than white rice).  This is another dish where things move along pretty quickly, so it works best if everything is chopped up in advance.

Heat 1 Tbsp of the oil in a large pan over medium high heat.  Add shrimp.  Season with half of the salt and pepper.  Cook about 2 minutes or until shrimp are opaque, stirring occasionally.  Remove from skillet; set aside.  Add rest of oil to skillet.  Cook onion until almost tender.  Add garlic; cook 1 minute.  Stir in cooked rice, oregano and turmeric;  cook and stir 1 minute.  Add broth and rest of salt and pepper.  Bring to a boil, then reduce heat.  Simmer 5 minutes.  Stir in peas and green pepper; cook 3 minutes or until they reach the doneness you prefer.  Stir in shrimp and green onions to reheat shrimp.  Remove from heat, taste to adjust salt and pepper, and sprinkle with parsley.  Serve.  Makes 4 servings.

I left the shrimp whole -- I think it looks prettier and you get a really big bite of shrimp :).