Friday, July 31, 2009

Tangy saffron rice and shrimp

Do you remember the Sweet Spanish Rice we made a couple weeks ago? Well, here’s an easy variation that you can do on it, creating a completely different taste sensation. I like this type of rice for shrimp. If you buy the pre-cooked shrimp, they can just be thrown in on top of the rice in the last few minutes of cooking time, just to heat through. Even if they’re raw, shrimp don’t take all that long to cook :-)

Basically, the recipe for this rice is the same as the other, but we’ll substitute the grated peel and the juice of a lemon for the cinnamon and sage. Plus, I added a chopped red pepper, which isn’t in the list below. So here’s the lowdown:

Tangy Saffron Rice and Shrimp

Olive oil
Vidalia onion, chopped
2 cloves of garlic, diced
1/2 c cilantro
Lemon, grated peel and juice
Pinch of saffron threads (optional)
1 t salt
3 c chicken stock or water
1 c Bomba rice (or Arborio)

In a large heavy skillet with a cover, cook the onion and garlic in the olive oil on medium heat; do not brown them. Add the cilantro through the stock and bring to a boil while stirring. Stir in the rice, return to a boil, and then reduce the heat. Cook uncovered for 30 to 40 minutes. If you are going to serve with pre-cooked shrimp, place them over top the rice for the last 2-3 minutes.

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