Paprika Shrimp and Rice

We LOVE shrimp and rice in my house. We make it with all different flavors from Spanish, Asian, and Italian influences. This version has quickly become heavy in rotation. I like to dice the shrimp up so there is shrimp in every bite.

Ingredients

1 tablespoon EVOO

2 Tablespoons Butter

1 small onion diced

8-10 cloves garlic diced or grated

1.5 cups rice

Pinch of saffron

2 teaspoon paprika

2 teaspoons parsley

2 bay leaves

1 cup white wine

2 cups vegetable  or chicken broth

1lb shrimp (optional – dice it)

1 can peas (drained)

Juice of half a lemon (optional)

Directions

Add oil and butter to large frying pan

Add onion, salt through and sauté for 5 mins

Add garlic and sauté for another 2 minutes

Add rice, stir and toast till rice is light brown

Add parsley, paprika, pepper, and saffron and cook for another 2 mins

Add wine and let cook down for 2 minutes

Add bay leaves and  broth, cover and cook for 5 minutes

Add shrimp and peas, cover and cook for another 8 minutes

Add lemon juice (if you decide)

Spoon and Serve!