Golden Saffron Shrimp Rice Recipe

About this recipe

A delightful pescatarian dinner featuring tender shrimp, saffron-infused rice, and fresh vegetables, perfect for a satisfying and flavorful evening meal.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 250 g Zucchini Green
• 400 g Pastazara Finely Chopped Tomatoes
• 25 g Parsley
• 1 Kg Riso Ellebi Arborio Rice
• 1 g Dry Fruit Hub Pure & Natural Saffron
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 75 g On1Y Whole Black Pepper

Instructions

1. 1. In a large pan over medium heat, melt 1/4 cup butter.
2. 2. Add 1 lb shrimp and sauté until pink, about 2 minutes. Remove the shrimp and set aside.
3. 3. In the same pan, add 1 diced onion and 2 minced garlic cloves. Sauté over low heat until softened, about 7 minutes.
4. 4. Stir in 1 1/2 cups chopped zucchini and 3 diced tomatoes. Cook for an additional 3 minutes.
5. 5. Add 1 1/2 cups arborio rice to the pan and stir to coat the grains in the mixture. Cook for an additional 5 minutes to toast the rice.
6. 6. Dissolve 1/2 tsp saffron in a small amount of hot water, then add it to the pan along with 1 tsp salt, a pinch of pepper, and 3 cups hot water.
7. 7. Bring the mixture to a boil, then reduce the heat to low. Cover and cook until the rice is tender and creamy, about 18 minutes.
8. 8. Return the cooked shrimp to the pan and gently stir to combine.
9. 9. Turn off the heat, cover the pan, and let it sit for 10 minutes to allow the flavors to meld.
10. 10. Fluff the rice with a fork and garnish with 4 tbsp chopped parsley before serving.