Saffron Mosaic · Main dishes

Saffron Shrimp & Pea Rice

Name: Saffron Shrimp & Pea Rice
Yield: 4 servings
Ingredients: 600 g Raw peeled shrimp; 300 g Long grain rice; 0.1 g Saffron threads; 1 whole Onion; 3 cloves Garlic; 10 g Fresh ginger; 180 g Frozen peas; 650 ml Vegetable stock; 100 ml Water; 2 tbsp Olive oil; 0.5 tsp Ground cumin; 1 whole Lemon; 15 g Parsley; 0.5 tsp Salt; 0.25 tsp Black pepper

A golden rice skillet scented with saffron and ginger, with peas, shrimp and a lemon finish.

55 minutes · Medium · 4 servings

Also allow: If frozen, thaw shrimp overnight in the refrigerator before the 55-minute recipe.

Original house recipe · Not yet kitchen-tested

Ingredients

Raw peeled shrimp600 g
Long grain rice300 g
Saffron threads0.1 g
Onion1 whole
Garlic3 cloves
Fresh ginger10 g
Frozen peas180 g
Vegetable stock650 ml
Water100 ml
Olive oil2 tbsp
Ground cumin0.5 tsp
Lemon1 whole
Parsley15 g
Salt0.5 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Crustaceans (shrimp). Check stock labels for wheat, soy and other allergens.

Method

Prepare and bloom the saffron

Dice onion, mince garlic, grate ginger and chop parsley. Rinse rice in a sieve and drain thoroughly. Heat 50 ml of the measured stock until steaming, crumble saffron into it and leave for 10 minutes. Devein thawed shrimp if necessary and refrigerate; wash all raw-seafood equipment.

Start the rice

Heat oil in a deep 30 cm lidded skillet over medium heat. Cook onion for 6 minutes, then garlic, ginger and cumin for 30 seconds. Stir in rice, remaining stock, saffron infusion, salt and pepper. Bring to a boil, cover and cook on the lowest heat for 15 minutes without stirring.

Add peas and shrimp

Scatter peas over the rice, then arrange shrimp in one layer on top. Cover and cook at a low simmer for 8–10 minutes. Check several of the largest shrimp with a thin-probe thermometer through the side into the thickest centre: they must reach 74°C (165°F). Continue covered cooking if needed.

Check rice and rest

Check a few rice grains: they should be tender. If still firm with no liquid remaining, boil the measured water and add 30 ml at a time as needed, then cover and cook 3 minutes before rechecking. Remove fully cooked shrimp to a clean covered plate if the rice needs longer. Turn off heat and rest covered for 5 minutes.

Serve

Fluff rice gently without breaking the shrimp, returning any removed shrimp. Fold in parsley and juice from half the lemon. Serve four portions with remaining lemon wedges; refrigerate leftovers promptly and reheat to 74°C (165°F).

Use a wide pan and evenly sized shrimp so the rice and seafood finish close together.

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