Saffron Shrimp with Garlic & Scallion Rice
Yield: 4
Equipment
- bamboo or steel skewers If using bamboo skewers, soak in water overnight to prevent them from burning when they are under the broiler
Ingredients
Garlic-Scallion Rice
- 2 cups basmati rice
- 3 tbsp oil (neutral variety, I use sunflower)
- 4 cloves garlic, chopped finely
- 6 strands scallions, chopped finely, keeping white and light green bulb portion separate from dark green portion
- 1 tsp salt
Spice Grilled Saffron Prawns
- 600 g raw prawns, shell removed, tail intact
- 1 tsp saffron threads, ground to a powder in a pestle and mortar
- 2 tsp water
- 1 tsp (heaped) hot paprika 2 tsps for combining with olive oil to serve at the table
- 1 tsp salt
- 1/2 tsp turmeric powder
- olive oil
Instructions
Garlic-Scallion Rice
- Soak basmati in water; minimum one hour, up to 24 hours;
- Place a heavy-bottomed pot on medium heat and add oil.
- When the oil is hot, add white and light green portion of scallions and garlic;
- Sauté for a few minutes till the scallions and garlic start to soften up and wilt. Do not allow garlic to darken.
- Discard the water the rice was soaking in and add to the pot;
- Add 3 cups water, the green portion of the scallions and turn the heat to low. Place cloth and lid on top to seal in the steam and allow the rice to cook for 20 minutes. Do not remove the lid before the total time has elapsed otherwise it will seize the cooking process;
- Remove pot from the burner, move the lid a bit (do not remove completely) so some steam escapes and allow rice to rest for 20 minutes;
Spice Grilled Saffron Prawns
- Turn your oven broiler on to its highest setting
- Place prawns in a mixing bowl and add saffron powder, water, paprika, salt, turmeric powder and a few glugs of olive oil;
- Mix to combine;
- Allow prawns to rest in the marinade for 20 minutes;
- Thread prawns onto skewers and place on a baking tray;
- Place under the broiler for 5 minutes per side (unless your hands are made of asbestos like mine, to easily flip the prawns without burning your fingers, use kitchen tongs). Keep a steady eye on the prawns as each broiler's heat intensity varies and therefore the cooking time may vary, too.
- Mix 2 tsp paprika with a tablespoon or more of olive oil to serve on the side and drizzle on the prawns at the table
- Serve prawns atop garlic-scallion rice