A Gilding of Shrimp and Saffron Rice

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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.

A Gilding of Shrimp and Saffron Rice
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 60 minutes (40 minutes prep)

  • 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

  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.

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.

Nutritional Facts

Serving Size
1 1/2 cups saute and 1 cup rice
42 g
10 g
Saturated Fat
2 g
24 g
168 mg
Dietary Fiber
5 g
655 mg
792 mg
4 servings
1 1/2 cups saute and 1 cup rice each
2 1/2 starch
1 vegetable
3 very lean meat
1 fat
Vitamin C
50% daily value
32% dv
19% dv
Folate and Vitamin A
15% dv

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