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Shrimp with Saffron Rice
A quick and easy meal that tastes like you spent all day.
Prep: 5 min Total: 30 min Yield: Serves 2 to 3
1 cup Jasmine or other long-grain rice
1 cup low-sodium chicken broth
1 8-ounce bottle clam juice, or 1 cup water
2 tablespoons unsalted butter
1 tablespoon dried minced onion
- Zest of 1 lemon
2 tablespoons lemon juice
1 generous pinch of saffron
5-6 drops Tabasco® sauce, or to taste
- Kosher salt and freshly ground black pepper, to taste
8 ounces large shrimp, peeled, de-veined, tails left on
- Fresh or dried minced chives, for garnish
Place all ingredients, except shrimp and chives, in the inner pot and place in the rice cooker. Press the Steam/Cook button. After liquid begins to boil, cook the rice for 10 minutes. Carefully open the rice cooker, keeping hands and face away to avoid steam burns and add shrimp on top of rice. Cover and continue to cook until the rice cooker switches to Keep-Warm mode. Serve immediately and garnish with chives. Do not allow to stand after rice cooker switches to Keep-Warm mode because shrimp will be overcooked.