A Gilding of Shrimp & Saffron Rice
From EatingWell: August/September 2006
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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.
"Sounds delicious! But is there a substitute I can use for the lemon juice as half my house is allergic to it (and oranges)? "
RecipeAdd/Read Comments (1)login to saveprintshare 4 servings, 1 1/2 cups saute & 1 cup rice each
Active Time: 40 minutes
Total Time: 1 hour
Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High potassium | Gluten free |
View Our Nutrition Guidelines » Ingredients
teaspoon salt, divided
teaspoon saffron threads, (see Ingredient Note)
cup long-grain brown rice
tablespoons extra-virgin olive oil
medium yellow summer squash, quartered lengthwise and cut into 1/4-inch-thick slices
pound raw shrimp, (21-25 per pound), peeled and deveined
cup tightly packed fresh mint leaves, finely chopped
tablespoons lemon juice
Freshly ground pepper, to taste
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. Tips & Notes 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.