SAFFRON PRESERVED LEMON SCENTED SHRIMP RICE PILAF

Saffron Preserved Lemon Scented Shrimp Rice Pilaf image

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Seafood

Number Of Ingredients 14

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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.