Nutrition Facts

• • Calories: 258
  • Fat: 4g
  • Saturated Fat: 2g
  • Cholesterol: 138mg
  • Sodium: 620mg
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 24g

Ingredients

• • 2 lb shrimp, peeled and deveined
  • 1 cup white wine
  • 2 garlic cloves, minced
  • 2 cups low sodium chicken stock
  • 2 cups clam juice
  • 4 precooked chicken sausages (about 12 oz total)
  • 1 cup water
  • 3/4 cup chopped onion
  • 2 cups brown rice
  • 1 tsp saffron threads
  • Black pepper to taste
  • 2 cans (8 1/2 oz each) artichoke hearts, drained
  • 1 jar (4 oz) whole pimientos, drained and chopped
  • 1 cup cooked peas

Preparation

• • In a shallow bowl or casserole dish, toss together shrimp, wine and half the garlic. Marinate for at least 1 hour, covered and chilled.
  • In a large pan, pour chicken stock and clam juice and heat over medium heat. Add chicken sausages and cook until sausages plump, about 10 minutes.
  • Remove chicken sausages, cut into 1/4-inch slices and set aside.
  • Add water and bring to a boil. Add onion, remaining garlic, brown rice, saffron and pepper. Reduce heat and simmer, stirring occasionally, until rice is fully cooked, about 20 minutes.
  • Add shrimp and marinade and stir until shrimp is cooked through, about 6 minutes. Add sausage slices, artichokes, pimientos and peas and stir until mixture is hot. Serve hot.

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