A Gilding of Shrimp and Saffron Rice

65 minutes Prep: 10 minutes Cook: 55 minutes

227 calories per serving view nutrition facts

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2 1/2	cups	water
1	teaspoon	salt	divided
1/4	teaspoon	saffron threads	or more to taste
1	cup	long grain rice	brown
2	tablespoons	olive oil, extra-virgin
3	medium	yellow summer squash	quartered lengthwise and cut into 1/4-inch-thick slices
1	pound	shrimp, raw	peeled and deveined, 21-25 per pound
1/3	cup	mint leaves	tightly packed fresh, finely chopped
2	tablespoons	lemon juice
1	x	black pepper	freshly ground to taste

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.

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.

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Serving Size 210g

Amount per Serving

Calories 227 27% of calories from fat