A Gilding of Shrimp & Saffron Rice
Golden saffron and a bounty of herbs and summer vegetables make this a beautiful and fresh-tasting dish. Don't overseason; let the flavors sing.
Prep Time:
40 mins
Total Time:
1 hr
Servings:
4 servings, 1 1/2 cups saute & 1 cup rice each
Ingredients
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2 1/2 cups water
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1 teaspoon salt, divided
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1/4-1/2 teaspoon saffron threads, (see Ingredient Note)
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1 cup long-grain brown rice
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2 tablespoons extra-virgin olive oil
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3 medium yellow summer squash, quartered lengthwise and cut into 1/4-inch-thick slices
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1 pound raw shrimp, (21-25 per pound), peeled and deveined
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1/3 cup tightly packed fresh mint leaves, finely chopped
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2 tablespoons lemon juice
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Freshly ground pepper, to taste
Directions
1.
Bring water, 1/2 teaspoon salt and saffron to taste to a boil in a medium saucepan. Add rice, return to a boil, cover and reduce the heat to maintain a gentle simmer. Cook until the water is absorbed and the rice is tender, 40 to 45 minutes. Fluff with a fork.
2.
About 10 minutes before the rice is done, heat oil in a large skillet over medium heat. Add squash and cook, stirring occasionally, until just tender (do not brown), 5 to 7 minutes. Stir in shrimp and cook, stirring constantly, for 2 minutes. Stir in mint and cook for 30 seconds. Stir in lemon juice; remove from heat. Season with the remaining 1/2 teaspoon salt and pepper. Serve over the rice.
Tip:
Ingredient Note: Saffron, the world's most expensive spice, is the dried stigma of a crocus and contributes a pungent flavor and intense yellow color to food. It is sold in threads and powdered form.
Nutrition information
Calories 350, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Cholesterol 168 mg, Sodium 790 mg, Carbohydrate 42 g, Fiber 5 g, Protein 24 g, Potassium 654 mg. Daily Values: Vitamin A 15%, Vitamin C 50%. Exchanges: Starch 2.5,Vegetable 1,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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