Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This is a tasty, colorful dish that is nice for dinner guests. I like to serve this with garlic bread and a green salad. Recipe is from a Sunset cookbook.

Ingredients Nutrition


  1. Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
  2. Lift out and set aside (shrimp will get more cooking time later).
  3. Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
  4. Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
  5. Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
  6. Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
  7. With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
  8. Sprinkle with parsley.


Most Helpful

This was very tasty! Made exactly as directed and served it with french bread. I may make it with saffron next time though, as I wasn't too crazy about the turmeric flavor.

ChipotleChick December 22, 2006

this was delicious and really easy to throw together. i used basmati rice and 3 plum tomatoes. i loved the addition of the peas. very quick easy dinner

chia October 20, 2005

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