Ingredients
| 12 | ounces large shrimp, peeled and deveined |
| 2 | tablespoons olive oil, divided |
| ¾ | cup coarsely chopped yellow sweet pepper |
| ½ | cup chopped onion |
| ½ | cup thickly sliced celery |
| ¾ | cup uncooked long grain white rice |
| 4 | cloves garlic, minced |
| 2 | cups water |
| 1½ | cups HORMEL® CURE 81® Classic Boneless Ham |
| 1 | cup sugar snap peas, trimmed and halved lengthwise |
| ¼ | teaspoon ground saffron |
| Salt and pepper, to taste | |
| 2 | tablespoons chopped fresh flat-leaf Italian parsley |
Directions
In large skillet over medium-high heat, heat 1 tablespoon oil. Cook shrimp 3 to 4 minutes or until shrimp are just opaque, turning once halfway through cooking. Transfer shrimp to a plate. Set aside.
Add remaining oil to skillet. Stir in bell pepper, onion and celery. Cook 3 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Add rice and garlic; cook and stir for 2 minutes. Stir in water and ham. Bring to boil; reduce heat to low. Simmer, covered, 15 minutes or until rice is tender and liquid is absorbed.
Add peas; cook, uncovered, 2 minutes more. Stir in cooked shrimp and saffron. Cook 1 minute more. Season to taste with salt and pepper. Sprinkle with parsley before serving.