{
  "id": "CAT01-R14",
  "slug": "cat01-r14-shrimp-and-yellow-rice-skillet",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r14-shrimp-and-yellow-rice-skillet.html",
  "title": "Shrimp and Yellow Rice Skillet",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 30,
  "total_time_minutes": 45,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "shrimp",
  "vegetarian": false,
  "allergens": [
    "shellfish"
  ],
  "ingredients": [
    "1 pound raw shrimp, peeled and deveined",
    "1 1/2 cups long-grain white rice",
    "3 cups chicken broth",
    "2 tablespoons olive oil",
    "1 yellow onion, diced",
    "1 green bell pepper, diced",
    "3 garlic cloves, minced",
    "1 teaspoon ground turmeric",
    "1/2 teaspoon ground cumin",
    "1 teaspoon salt",
    "1 cup frozen peas",
    "1 lime, cut into wedges"
  ],
  "directions": [
    "Wash the onion, bell pepper, and lime. Dice the vegetables on a board, then keep the raw shrimp on a separate plate in the refrigerator.",
    "Heat the oil in a large deep skillet over medium heat. Cook the onion and bell pepper 5 minutes until soft. Add the garlic, turmeric, and cumin and cook 30 seconds.",
    "Stir in the rice and cook 1 to 2 minutes until the grains are coated and lightly toasted.",
    "Add the broth and salt and bring to a boil. Cover, lower the heat to low, and simmer 15 minutes without stirring.",
    "Scatter the shrimp and peas over the rice. Cover again and cook 6 to 8 minutes, until the rice is tender and the shrimp are opaque and firm, or 145°F.",
    "Turn off the heat and let stand covered 5 minutes. Fluff with a fork and serve with lime wedges.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Cook shrimp to 145°F or until opaque and firm. Keep raw shrimp on its own plate and away from the chopped vegetables. Cooked rice should be cooled and refrigerated within 2 hours (1 hour above 90°F), and the lime scrubbed before cutting.",
  "skill_taught": "Simmering rice covered without stirring, then steaming shrimp right on top.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}