A Gilding of Shrimp & Saffron Rice

4 Reviews
From: EatingWell Magazine August/September 2006

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 4 servings

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  • 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

Preparation

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  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.

Nutrition information

  • Serving size: 1 1/2 cups saute & 1 cup rice
  • Per serving: 345 calories; 10 g fat(2 g sat); 5 g fiber; 43 g carbohydrates; 22 g protein; 80 mcg folate; 143 mg cholesterol; 4 g sugars; 0 g added sugars; 808 IU vitamin A; 29 mg vitamin C; 120 mg calcium; 2 mg iron; 1241 mg sodium; 628 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

Reviews 4

June 24, 2013
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By: EatingWell User
Yummy and Easy I only had half the mint on hand, but it was just enough to add a really nice dimension to the dish. I also used zucchini because it was what I had on hand. We loved the dish and we will use it again. Pros: Quick Cons: none
January 10, 2013
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By: EatingWell User
It takes an hour to make?! This recipe takes 40 minutes of active preparation and another 20 minutes of passive prep. How many people have a long enough lunch hour to get home, spend an hour making lunch, and then more time to eat it? Seems very impractical for the normal weekday schedule. Pros: Seems healthy Cons: Way too long a process to prepare for lunch
July 02, 2011
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By: ssnedden
I've had better I just couldn't wrap my appetite around this one. No offense to the chef, but the combination of ingredients just competed with eachother. Each bite was more grueling than the previous.
April 18, 2010
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By: EatingWell User
Sounds delicious! But is there a substitute I can use for the lemon juice as half my house is allergic to it (and oranges)?