Saffron and Preserved Lemon Scented Shrimp Rice Pilaf |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Ingredients:
3 tablespoons vegetable oil |
1/2 cup onion, chopped |
1 tablespoon garlic, minced |
1 teaspoon saffron threads |
salt |
1 1/2 cups rice |
3 cups water |
1 cup tomatoes, peeled, seeded and diced |
1 1/2 teaspoons cayenne pepper |
1/2 cup cracked green olives |
1 pound medium shrimp |
1 tablespoon finely chopped preserved lemons |
freshly ground black pepper |
1/2 cup toasted slivered almonds, for garnish |
chopped parsley, for garnish |
Directions:
1. In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent. Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt. Add the rice and saute, stirring constantly for 2 minutes. Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork. While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate. Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook. Season with salt and pepper. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley.
|
|