Sunday, August 6, 2006
Shrimp and Sausage with Saffron Rice
I am trying to catch up on recipes that have been in a folder for months. Well, years. This is a good one I want to make again. This recipe was adapted from one in Real Simple magazine and is really fantastic. I have not made this in a while - I might try to make it with brown rice to make it a bit better. I love this meal as an easy one-pan meal that tastes like a fancy dinner! It also reheats very well for lunches.
Ingredients (serves 4-5)
2 tsp Olive oil
1 medium Yellow onion, thinly sliced
14 oz Turkey kielbasa, sliced 1/4 inch thick
2 tsp Garlic, chopped (or two cloves)
3/4 cup White wine
2 cups Chicken broth (low-sodium works well)
12 Saffron threads, crumbled
1 cup Long-grain white rice
1/2 tsp Kosher salt
1/2 tsp Black pepper
1 lbs Shrimp (41-50 count), peeled and deveined
3/4 cup Peas and carrots (frozen)
1. Heat the oil in a wok or large saucepan over medium-high heat.
2. Add onion and cook 4 minutes.
3. Add the kielbasa and garlic, cooking for around 5 minutes.
4. Add the wine and cook 2 minutes.
5. Add the broth, saffron, rice, kosher salt, and black pepper and bring to a boil. Then lower to simmer and cover the pan. Cook for 15 minutes.
6. Stir in shrimp and the peas & carrots and cook for 7 more minutes.
7. Remove from heat and leave covered for 1-2 minutes.