Submitted by: Jenny
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Servings: 4
This paella-inspired dish starts by infusing purchased chicken stock with shrimpy goodness! (From Cooking Light Magazine, April 2014)
8 oz. shrimp
3 c. chicken stock
2/3 c. water
1/8 tsp. saffron threads
1 c. tomato
1 c. onion
1 tsp. sea salt
4 clove garlic
3 tbsp. coconut oil
1 1/4 c. rice, any kind
12 oz. tilapia
1/2 c. frozen baby peas
1/4 c. fresh parsley
1 lemon
Preheat oven to 450°F.
Peel shrimp, and set aside. Don't throw those shrimp shells out though!
Combine shrimp shells, chicken stock, 2/3 cup water, and saffron in a medium saucepan. Bring to a boil, reduce heat, and keep warm.
Combine chopped tomatoes and onions, 1/2 teaspoon sea salt, and minced garlic in a food processor. Process until smooth.
Heat a large ovenproof skillet over medium-high heat. Add coconut oil to pan, and swirl to coat as it melts. Add tomato and onion mixture to pan, and cook for about 6 minutes, stirring occasionally, until liquid is almost evaporates.
Add uncooked rice to pan. Cook for 3 minutes, stirring frequently.
Drain stock mixture over a bowl, and discard solids (shrimp shells and saffron).
Add shrimp- and saffron-flavored stock mixture to pan, and bring to a boil. Cook over medium heat for 12 minutes or until rice is tender and liquid is absorbed (do not stir).
Top with reserved shrimp, tilapia, and peas. Sprinkle with remaining sea salt.
Cover and bake at 450°F for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.
Email
Print
