Shrimp Paella Stir-Fry
- Total Time
Rice must be cooked the day before and refrigerated before being stir-fried. Hot rice results in a gummy stir-fry.
uncooked white rice½ cup(s), long grain
fat free chicken broth¾ cup(s)
saffron½ tsp, (pinch), optional
peanut oil1 Tbsp, or vegetable oil
minced garlic1 Tbsp
uncooked shrimp10 oz, medium, peeled, deveined, cut in 1/2-inch pieces
uncooked bell pepper(s)2 cup(s), cut into 3/4-inch squares
paprika1 tsp, sweet
fresh cherry tomato(es)1 cup(s), halved
uncooked scallion(s)½ cup(s), thinly sliced
white wine1 Tbsp
table salt½ tsp
black pepper½ tsp, freshly ground
- 1. The day before serving, put rice in a small 1-quart saucepan. Wash rice in several changes of cold water until water runs clear. Drain. Level rice in pan, add broth, and crumbled saffron threads. Bring broth to a boil uncovered over high heat. When broth comes to a boil, reduce heat to low and simmer uncovered until most of broth has evaporated and little craters appear on surface, about 4 to 5 minutes. Cover, and simmer 10 minutes or until all of liquid is absorbed. Turn off heat and let sit 5 minutes. Fluff rice and cool before covering and refrigerating.
- 2. Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add garlic and stir-fry 10 seconds or until fragrant. Add shrimp and stir-fry 30 seconds or until almost all the shrimp have turned orange. Add bell peppers, paprika and cold rice, and stir-fry, breaking up rice clumps, for about 1 minute or until well combined. Add tomatoes, scallions, white wine, salt and pepper, and stir-fry 1 to 2 minutes or until shrimp are cooked through and peppers are tender crisp. Yields 1 1/4 cups per serving.