SAFFRON RICE
Steps:
- Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.
SAFFRON RISOTTO WITH SHRIMP AND PEAS
Plump shrimp and fresh spring peas make a delicious duo in this lemony risotto, while a pinch of saffron gives it a striking golden hue.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 55m
Number Of Ingredients 12
Steps:
- In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
- Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
- Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.
SAUTéED SHRIMP WITH GARLIC AND SAFFRON
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 15m
Number Of Ingredients 7
Steps:
- Put 1/4 cup olive oil in a large skillet over medium-low heat.
- Add 3 sliced garlic cloves, and cook until golden.
- Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
- Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 644 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP & SAUSAGE WITH SAFFRON RICE
I got this recipe from Real Simple magazine. I am posting the recipe as published, but when I made it I used Turkey Sausage and Brown Rice. So good DH was checking the skillet for more after we were done!
Provided by Cybill
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a wok or large saucepan over med high heat.
- Add sausage and brown about 5 minutes total.
- Reduce heat to medium and add the onion.
- Cook, stirring occasionally for 5 minutes.
- Spoon off most of the fat.
- Add wine and cook for 2 minutes.
- Add broth, saffron, and rice and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Stir the shrimp and peas into the rice, cover, cook for another 5 minutes.
- Season with salt and pepper.
- Garnish with the fresh cilantro.
Nutrition Facts : Calories 538, Fat 20.3, SaturatedFat 6.3, Cholesterol 162.2, Sodium 1083, Carbohydrate 46.8, Fiber 1.6, Sugar 2.8, Protein 34.5
SHRIMP RICE SALAD
This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.
Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
SAFFRON ARROZ CON CAMARONES (SAFFRON RICE WITH SHRIMP)
This is another Cuban recipe I picked up. It is outstanding. You can go with regular white rice here, but breakdown and buy the Valencia rice online if you don't have it locally. It holds more liquid and gives your meal a more authentic look
Provided by PJ991092
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Shell, devein and refrigerate shrimp.
- Place shrimp shells in a saucepan with the water and boil about 15 minutes. Strain and reserve 3 cups of the water (adjust for serving changes). Discard the shells.
- In a shallow pan, heat the oil over medium heat until fragrant and saute shrimp quickly, just until they turn pink. Refrigerate again.
- In the same oil, saute the onion and bell pepper until onion is translucent, about 3 minutes. Stir in the garlic and cook another 2 minutes. Stir in the tomato sauce, wine, salt, pepper, saffron, cumin, oregano and bay leaf and cook for a few more minutes.
- Add the rice and the reserved shrimp water. Bring just to a boil, reduce heat to low, cover the pan and cook gently for about 30 minutes until the rice is tender and almost dry. Add the shrimp 5 minutes before the rice is done.
Nutrition Facts : Calories 598.3, Fat 26, SaturatedFat 3.6, Cholesterol 191, Sodium 1362, Carbohydrate 60.1, Fiber 3.2, Sugar 2.8, Protein 25.9
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- Put 2 cups Basmati rice (or white long grain rice) in a large bowl and rinse with cold water (use your hand to swish the rice around). Repeat a few times and drain the rinsing water, then top the rice with cold water again, this time leave it to soak for 15 to 20 minutes. (You should be able to break a grain of rice easily once done soaking, if that's not the case leave it for a bit longer). Drain well.Tip: Use the time while the rice is soaking to prep the veggies
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- Bring a large saucepan of water to a boil. Add the rice and cook, stirring a few times, until just al dente, 16 minutes. Drain well.
- Meanwhile, in a medium saucepan, heat the oil. Add the shrimp shells; cook over moderately high heat, stirring often, until beginning to brown, about 3 minutes. Add the chopped fennel, onion, celery, carrot, garlic, fennel seeds and Aleppo pepper and cook over moderately high heat, stirring often, until the onion is golden, about 6 minutes. Add the wine and boil until almost evaporated. Add 2 cups of the chicken stock and simmer over moderate heat for 12 minutes. Strain.
- In another medium saucepan, combine the cream with the saffron, 1/2 cup of the shrimp stock and the remaining 1 cup of chicken stock and bring to a simmer. Add the parboiled rice and cook over moderate heat, stirring, until the sauce has thickened and the grains are tender, about 3 minutes. Season with salt and black pepper, cover and remove from the heat.
- In a large skillet, bring the remaining shrimp stock to a simmer. Add the shrimp and cook over moderately low heat, turning once, until pink and curled, about 3 minutes. Remove the skillet from the heat and stir in 4 tablespoons of the butter, 1 tablespoon at a time. Season with salt and black pepper.
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