raw Shrimp (41/60 count, peeled and deveined, tail off), thawed
1 tsp
salt
1 tsp
Compliments Granulated Suga
1
onion, finely chopped
2 tbsp
Sensations Extra Virgin 100% Olive Oil
1/2 pound
Kielbasa sausage, thinly sliced
2 packages
yellow (saffron) rice mix
5 ounces each
2 cups
Compliments Reduced Sodium Chicken or Beef Broth
2 cups
water
1 cup
frozen petite peas
Method
Step 1
Rinse shrimp and pat dry with paper towels.
Step 2
In a bowl, mix together shrimp, salt and sugar.
Step 3
Cover and chill for 20 minutes.
Step 4
While shrimp chills, in a deep, 14-inch frying pan or sauté pan, combine onion and olive oil over high heat.
Step 5
Stir often until onion is lightly browned, about 5 minutes.
Step 6
Add kielbasa slices; stir often until sausage is lightly browned, 1 to 2 minutes.
Step 7
Add rice, broth and water.
Step 8
Bring to a boil then reduce heat, cover, and simmer until rice is tender to bite and liquid is almost completely absorbed, 15 to 18 minutes; stir occasionally while simmering.
Step 9
Rinse shrimp well to remove salt and sugar.
Step 10
Pat them dry and stir into rice mixture.
Step 11
Cover and cook until shrimp are no longer translucent in center (cut to test), 2 to 3 minutes.
Step 12
Stir in peas; cook until peas turn bright green, about 1 minute.
Step 13
Remove from heat and transfer to a serving bowl or individual plates.
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