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Details

• Servings: 12
• Serving Size: 1 cup

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Ingredients

• 2 lbs shrimp, peeled and deveined
• 1 cup white wine
• 2 garlic cloves, minced
• 2 cups low sodium chicken stock (gluten free if needed)
• 2 cups clam juice
• 4 precooked chicken sausages (about 12 oz)
• 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 pimentos, drained and chopped
• 1 cup cooked peas

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Preparation

1. In a shallow bowl or casserole dish, toss together shrimp, wine and half the garlic. Marinate for at least 1 hour, covered and chilled.
2. 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.
3. Remove chicken sausages, cut into 1/4-inch slices and set aside.
4. 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.
5. 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.

Nutrition Facts

Calories	258
Total Fat	4g
Sat Fat	2g
Cholesterol	138mg
Sodium	620mg
Total Carbs	28g
Fibers	3g
Proteins	24g