Shrimp With Lemon Saffron Rice Recipes

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SAFFRON RICE SHRIMP SALAD



Saffron Rice Shrimp Salad image

"This easy recipe was inspired by a trip to Puerto Rico, where they served yellow rice and flavorful seafood dishes," writes Stephanie Howard from Oakland, California. "I combined them to create this lovely dish for two."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons cider vinegar
2 tablespoons lemon juice
1-1/2 teaspoons lime juice
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon salt
1 cup torn Bibb or Boston lettuce
1 cup torn romaine
1 medium ripe avocado, peeled and chopped
1 cup cooked saffron rice
1/2 pound cooked large shrimp, peeled and deveined
2 tablespoons minced fresh cilantro

Steps:

  • In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Cover and refrigerate until serving., Divide lettuces between two plates; top with avocado, rice and shrimp. Sprinkle with cilantro; drizzle with dressing. Serve immediately.

Nutrition Facts :

SAFFRON RISOTTO WITH SHRIMP AND PEAS



Saffron Risotto with Shrimp and Peas image

Plump shrimp and fresh spring peas make a delicious duo in this lemony risotto, while a pinch of saffron gives it a striking golden hue.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 55m

Number Of Ingredients 12

4 cups low-sodium chicken broth
1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup finely chopped yellow onion (from 1 small)
1 1/2 cups short-grain Italian rice, such as arborio
1/4 cup dry white wine, such as Sauvignon Blanc
1 pinch saffron
1 pound large peeled, deveined shrimp
3/4 cup fresh peas
3 tablespoons unsalted butter, room temperature
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces), plus more for serving

Steps:

  • In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
  • Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
  • Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

SAFFRON AND PRESERVED LEMON SCENTED SHRIMP RICE PILAF



Saffron and Preserved Lemon Scented Shrimp Rice Pilaf image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

  • 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.

LEMON SHRIMP WITH RICE



Lemon Shrimp with Rice image

This delicious and fuss-free recipe requires only 10 minutes of prep and requires only one dish, making cleanup a breeze.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 9

1 cup long-grain white rice
1 cup dry white wine, such as Sauvignon Blanc
1 tablespoon olive oil
3 garlic cloves, sliced
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 pound medium shrimp, peeled and deveined
1 lemon, cut into 8 wedges and seeded
2 tablespoons chopped fresh parsley

Steps:

  • In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.
  • Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.
  • Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered, until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.

Nutrition Facts : Calories 376 g, Fat 6 g, Fiber 1 g, Protein 27 g

SHRIMP WITH LEMON SAFFRON RICE



SHRIMP WITH LEMON SAFFRON RICE image

Categories     Shellfish

Yield 4 servings

Number Of Ingredients 15

1 Tbsp olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tsp minced garlic
1 cup uncooked rice
1/2 cup water
1 1/2 tsp chopped fresh oregano
1/4 tsp salt
1/4 tsp saffron threads, crushed
1/4 tsp paprika
1/4 tsp black pepper
1 14 oz can chicken broth
1 lb peeled and deveined large shrimp
1 cup frozen peas
2 1/2 tbsp fresh lemon juice

Steps:

  • 1, Heat large Dutch oven over medium high heat. Add oil to pan; swirl to coat. Add onion and bell pepper, saute 3 minutes or until vegetables are tender, stirring frequently. Add garlic; cook 30 seconds. Add rice and next 6 ingredients (through broth). Bring rice mixture to boil; cover pan. 2. Reduce heat, and simmer 15 minutes Add shrimp and simmer another 5 minutes until shrimp turn pink. Remove from heat and stir in peas and lemon juice.

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