Paella Saute With Saffron

How do you glorify God through exercise? 1. It fosters gratitude for legs, heart, and lungs. The older I get the more keenly aware I am of how fragile I am. And every breath I take, if I were able to maintain consciousness of truth, I would give thanks to God that he has given me these. 2. What are your motives in doing it? [Is it] the desire to be both mentally and physically at peak performance for Christian ministry. 3. How [do] you do it? [Modest attire? Noisy? Too rough?]... In other words, are you exercising in a loving way? 4. Finally, do you have an eye to turning it into ministry? In other words, can you draw somebody in with you who needs some help with their discipline? Are you willing to stop along the way to help somebody, like the good Samaritan? Are you willing to do some evangelism along the way so that you stop and share Jesus?

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Seafood		Life4, Lifetime tv	1	Servings

INGREDIENTS

		Chicken-flavored rice, or
		steamed rice
3	oz	Chorizo, or other spicy
		sausage cut into1/4
		inch dice
1 1/2	lb	Medium shrimp, peeled and
		deveined
1	T	Olive oil
2		Scallions, chopped
1		Red bell pepper, seeded and
		chopped
2		Garlic cloves, minced
1/2	c	Thawed frozen peas
1	t	Dried oregano
1/4	t	Saffron threads, crumbled
1 1/4	c	Homemade fish stock, or
3/4	c	Bottled clam juice, and 1/2
		cup water
1/2	c	Dry white wine
1/4	t	Crushed red pepper, or
		Freshly ground black pepper
2	t	Cornstarch
1/4	t	Salt
		Hot pepper sauce
		Chopped parsley, for garnish

INSTRUCTIONS

In a large (12 inch) nonstick skillet, cook the chorizo with 2 Tbsp.
of water over medium-high heat, stirring occasionally, until the water
evaporates and the chorizo is lightly browned, about 5 minutes. With a
slotted spoon, transfer the chorizo to paper towels to drain, leaving
the drippings in the skillet. Add the shrimp to the skillet and cook,
stirring often, just until pink and firm, 2 to 3 minutes. Set aside
with the sausage. Add the oil to the skillet and heat over medium
heat. Add the scallions, red pepper, and garlicup Reduce the heat to
medium-low and cover. Cook until the vegetables soften, about 4
minutes. Stir in the peas, oregano, and saffron. In a small bowl,
combine the fish stock, wine, and crushed red pepper. Whisk in the
cornstarch to dissolve. Stir into the skillet and bring to a simmer.
Return the shrimp and chorizo to the skillet, and cook until the  sauce
thickens and the shrimp and chorizo are heated through, about 1
minute. Season with salt and hot pepper sauce to taste. Spoon the  rice
into individual soup bowls and top with the shrimp, sausage and  sauce.
Sprinkle with parsley and serve immediately.  Copyright credit: 1997 by
Rick Rodgers Â© 1997 Lifetime Entertainment  Services. All rights
reserved.  MC formatted using MC Buster by Barb at PK  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Rainbows – a gift from God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 895 Calories From Fat: 203 Total Fat: 23g Cholesterol: 857.3mg Sodium: 5262.4mg Potassium: 1928.4mg Carbohydrates: 44.3g Fiber: 14.6g Sugar: 9.6g Protein: 107g