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. Per serving: 350 calories; 10 g fat ( 2 g sat , 6 g mono ); 168 mg cholesterol; 42 g carbohydrates; 24 g protein; 5 g fiber; 790 mg sodium; 654 mg potassium. Nutrition Bonus: Vitamin C (50% daily value), Magnesium (32% dv), Potassium (19% dv), Folate & Vitamin A (15% dv). Carbohydrate Servings: 2 1/2 Exchanges: 2 1/2 starch, 1 vegetable, 3 very lean meat, 1 fat

A Gilding of Shrimp & Saffron Rice
A Gilding of Shrimp & Saffron Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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.

  • READER'S COMMENT:

  • "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

  • Nutrition Profile

  • Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High potassium | Gluten free |

  • View Our Nutrition Guidelines » Ingredients

  • 2 1/2

    cups water

  • 1

    teaspoon salt, divided

  • 1/4-1/2

    teaspoon saffron threads, (see Ingredient Note)

  • 1

    cup long-grain brown rice

  • 2

    tablespoons extra-virgin olive oil

  • 3

    medium yellow summer squash, quartered lengthwise and cut into 1/4-inch-thick slices

  • 1

    pound raw shrimp, (21-25 per pound), peeled and deveined

  • 1/3

    cup tightly packed fresh mint leaves, finely chopped

  • 2

    tablespoons lemon juice

  • 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. 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.

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