Best Saffron Preserved Lemon Scented Shrimp Rice Pilaf Recipes

Saffron and Preserved Lemon Scented Shrimp Rice Pilaf image

Provided by Food Network

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.

Saffron Preserved Lemon Scented Shrimp Rice Pilaf image

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Seafood

Number Of Ingredients 14

3 tablespoon(s) vegetable oil
1/2 cup(s) chopped onion
1 tablespoon(s) minced garlic
1 teaspoon(s) saffron threads
salt, to taste
1 1/2 cup(s) rice
3 cup(s) water
1 cup(s) tomatoes, peeled, seeded, diced
1 1/2 teaspoon(s) cayenne pepper
1/2 cup(s) cracked green olives
1 pound(s) medium shrimp
1 tablespoon(s) preserved lemons, finely chopped
freshly ground black pepper, to taste
1/2 cup(s) slivered almonds, toasted (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.