A Gilding of Shrimp & Saffron Rice

Yield: 4 servings, 1 1/2 cups saute & 1 cup rice each
Servings: 4
Prep Time: 40 minutes
Total Time: 1 hour

 

Recipe Description:

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.

 

Recipe Ingredients:

1. 2 1/2 cups water
2. 1 teaspoon salt, divided
3. 1/4-1/2 teaspoon saffron threads (see Ingredient Note)
4. 1 cup long-grain brown rice
5. 2 tablespoons extra-virgin olive oil
6. 3 medium yellow summer squash, quartered lengthwise and cut into 1/4-inch-thick slices
7. 1 pound Rainbow XL Raw t/on Shrimp 
8. 1/3 cup tightly packed fresh mint leaves, finely chopped
9. 2 tablespoons lemon juice
10. Freshly ground pepper to taste

 

Recipe Steps:

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.

Recipe Tips & Notes:

1. 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.

Recipe Nutrition:

Per serving: 350 calories; 10 g fat (2 g sat, 6 g mono); 168 mg cholesterol; 42 g carbohydrate; 24 g protein; 5 g fiber; 792 mg sodium; 655 mg potassium

Nutrition Bonus:

 Vitamin C (50% daily value), Magnesium (32% dv), Potassium (19% dv), Folate & Vitamin A (15% dv).