A Gilding of Shrimp and 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.
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.
Nutrition Information
Per serving
Calories: 350
Carbohydrates: 42g
Fat: 10g
Saturated Fat: 2g
Monounsaturated Fat: 6g
Protein: 24g
Cholesterol: 168mg
Dietary Fiber: 5g
Potassium: 654mg
Sodium: 790mg
Nutrition Bonus: Vitamin C (50% daily value), Magnesium (32% dv), Potassium (19% dv), Folate and Vitamin A (15% dv).
SERVES: 4
PREP TIME: 40 minutes
TOTAL TIME: 60 minutes
LEVEL: Easy
MEETS THESE GUIDELINES:
Low Calorie
High Fiber
Low Sat Fat
High Potassium
Heart Healthy
RECIPE TIPS:
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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