Saffron And Preserved Lemon Scented Shrimp Rice Pilaf

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped onion
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Saffron threads
		Salt - to taste
1 1/2 cups	240g / 8.5oz	Rice
3 cups	711ml	Water
1 cup	62g / 2.2oz	Diced peeled seeded tomatoes
1 1/2 teaspoons	7.5ml	Cayenne pepper
1/2 cup	118ml	Cracked green olives
1 lb	454g / 16oz	Medium shrimp
1 tablespoon	15ml	Finely-chopped preserved lemons
		Freshly-ground black pepper - to taste
1/2 cup	46g / 1.6oz	Toasted slivered almonds - for garnish
		Chopped parsley - for garnish

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A51) - from the TV FOOD NETWORK

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