Saffron and Preserved Lemon Scented Shrimp Rice Pilaf

Name: Saffron and Preserved Lemon Scented Shrimp Rice Pilaf
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
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

Recipe courtesy of Food Network

Watch how to make this recipe.

Saffron and Preserved Lemon Scented Shrimp Rice Pilaf

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Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

604

Total Fat

23

Saturated Fat

2

Carbohydrates

68

Dietary Fiber

4

Sugar

3

Protein

33

Cholesterol

183

Sodium

1110

Total: 45 min
Prep: 10 min
Cook: 35 min

Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

604

Total Fat

23

Saturated Fat

2

Carbohydrates

68

Dietary Fiber

4

Sugar

3

Protein

33

Cholesterol

183

Sodium

1110

Total: 45 min
Prep: 10 min
Cook: 35 min

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

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.