Saffron Rice With Shrimp Recipe

Name: Saffron Rice With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fish or chicken stock; 1 pinch saffron; 2 tbsp olive oil; 2 None onions, coarsely chopped; 7 oz long grain rice, such as basmati; 1 None red pepper, cut into strips; 2 cloves garlic, chopped; 1 lb raw shrimp, peeled, deveined, tails intact; 4.5 oz frozen peas; 3 tbsp fresh cilantro leaves, chopped; None None lemon wedges, to serve

Servings: persons

3 cups fish or chicken stock
1 pinch saffron
2 tbsp olive oil
2 None onions, coarsely chopped
7 oz long grain rice, such as basmati
1 None red pepper, cut into strips
2 cloves garlic, chopped
1 lb raw shrimp, peeled, deveined, tails intact
4.5 oz frozen peas
3 tbsp fresh cilantro leaves, chopped
None None lemon wedges, to serve

1
Heat stock and saffron over low until just simmering. Set aside for 5 mins, to infuse. Set aside and cover to keep warm.
2
Heat oil in a large, deep frying pan over medium heat. Cook onions for 5 mins, until softened. Add rice, red pepper and garlic. Cook for 5 mins, stirring until well coated. Add hot saffron stock. Bring to a boil, stirring constantly. Reduce heat and simmer gently, covered, for 10 mins, until rice is almost cooked.
3
Add shrimp and peas, pressing gently into rice. Cook for 12 mins, covered, until rice is tender. Remove from heat and let stand, covered, for 5 mins, until shrimp are just cooked. Add 1 1/2 tbsp cilantro and stir to combine.
4
Serve with lemon wedges and remaining cilantro.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups fish or chicken stock, 1 pinch saffron, 2 tbsp olive oil, 2 None onions, coarsely chopped, and more.

Yes, Saffron Rice With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saffron Rice With Shrimp

How did you like this recipe?

Frequently Asked Questions