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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Rinse shrimp and pat dry; set aside. Heat 1 tablespoon oil a large skillet over medium-high heat, cook shrimp for 3 to 4 minutes or until shrimp are just opaque, turning once halfway through cooking. Transfer shrimp to a plate and set aside.
Add remaining oil to the skillet along with pepper, onion and celery. Cook over medium heat for 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add rice and garlic; cook and stir for 2 minutes. Remove skillet from the heat and carefully stir in the water and ham. Bring to boiling; reduce heat to low. Simmer, covered, for 15 minutes or until rice is tender and liquid is absorbed.
Add the peas; cook, uncovered, 2 minutes more. Stir in cooked shrimp and saffron. Cook 1 minute more. Remove from the heat and sprinkle with parsley before serving.