A Gilding of Shrimp & Saffron Rice
A delicious one pot meal is made with long grain brown rice, summer squash, shrimp, mint leaves and saffron. Enjoy lots of deliciousness all in one bite.
Yield
4 servingsPrep
10 minCook
55 minReady
65 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
water
|
|
| 1 | teaspoon |
salt
divided |
|
| ¼ | 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
peeled and deveined, 21-25 per pound |
*
|
| ⅓ | cup |
mint leaves
tightly packed fresh, finely chopped |
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
water
|
|
| 5 | ml |
salt
divided |
|
| 1.3 | ml |
saffron threads
or more to taste |
*
|
| 237 | ml |
long grain rice
brown |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 3 | medium |
yellow summer squash
quartered lengthwise and cut into 1/4-inch-thick slices |
*
|
| 453.6 | g |
shrimp
peeled and deveined, 21-25 per pound |
*
|
| 79 | ml |
mint leaves
tightly packed fresh, finely chopped |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Directions
Bring water, ½ 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 ½ teaspoon salt and pepper.
Serve over the rice.
