Description
Saffron Rice and Roasted Shrimp is a delightful dish that combines rich flavors and vibrant colors, perfect for special occasions or cozy dinners.
Ingredients
Scale
- 1 cup long-grain rice (Basmati or Jasmine)
- 1/4 teaspoon saffron threads
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Pepper, to taste
- 2 cups water or chicken broth
Instructions
- In a small bowl, combine the saffron threads with 2 tablespoons of hot water or chicken broth. Let it steep for about 10 minutes.
- Rinse the long-grain rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, the saffron mixture, and 2 cups of water or chicken broth. Add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the shrimp with minced garlic, 1 tablespoon of olive oil, lemon juice, salt, and pepper. Toss until evenly coated.
- Spread the seasoned shrimp on a baking sheet and roast for 8-10 minutes until pink and opaque.
- Fluff the rice with a fork, stir in chopped parsley, and adjust seasoning.
- Plate the saffron rice and top with roasted shrimp. Garnish with parsley and serve warm.
Notes
- For shellfish allergies, substitute shrimp with chicken or tofu.
- Ensure broth is gluten-free for a gluten-free option.
- Add vegetables like bell peppers or peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Saffron Rice, Roasted Shrimp, Mediterranean, Gluten Free, Main Course