saffron-spiced shrimp skillet
This easy shrimp and rice skillet is the perfect complete meal that is packed with fabulous flavor. Loosely inspired by the flavors of paella, this rice dish is filled with aromatics like onion, garlic, saffron, cumin, and turmeric for an elegant and beautiful dinner. Here, parcooked rice is topped off with shrimp and finished in the oven so the shrimp can roast. It's beautiful in every way, and a total crowd-pleaser for the family!
Ingredients
- •tail optional) peeled and deveined medium shrimp (31/35 count (1 pound)
- •2 tablespoons extra-virgin olive oil (for the shrimp)
- •0.5 teaspoon kosher salt (for the shrimp)
- •0.25 teaspoon freshly ground black pepper (for the shrimp)
- •0.25 teaspoon smoked paprika (for the shrimp)
- •0.25 teaspoon cayenne pepper (for the shrimp)
- •0.5 lemon lemon zest (for the shrimp)
- •1 teaspoon saffron threads (for the rice)
- •0.5 cup dry white wine (for the rice)
- •2 tablespoons extra-virgin olive oil (for the rice)
- •1 cup yellow onion (for the rice)
- •1 bell pepper red bell pepper (for the rice)
- •3 cloves garlic cloves (for the rice)
- •1 teaspoon kosher salt (for the rice)
- •0.5 teaspoon freshly ground black pepper (for the rice)
- •1 teaspoon ground turmeric (for the rice)
- •0.5 teaspoon ground cumin (for the rice)
- •1 cup basmati rice (for the rice)
- •1.25 cups low-sodium chicken broth (for the rice)
- •0.5 cup pitted Castelvetrano olives (for the rice)
- •1 tablespoon fresh parsley (for the rice)
- •for serving fresh parsley
- •1 lemon lemon (for serving)
Instructions
- PREHEAT the oven to 375°F.
- PREPARE THE SHRIMP: In a large bowl, combine the shrimp, oil, salt, black pepper, smoked paprika, cayenne, and lemon zest and toss until well combined. Set aside while you start the rice.
- PREPARE THE RICE: In a small bowl, stir together the saffron and white wine. Set aside and allow the saffron to bloom.
- IN a large deep ovenproof skillet with a fitted lid, heat the oil over medium heat until shimmering. Add the onion, bell pepper, garlic, salt, and black pepper and cook, stirring, until the bell pepper and onions are slightly tender, about 3 minutes.
- ADD the turmeric, cumin, and rice to the skillet and gently toss to toast, about 1 minute. Stir in the saffron-wine mixture, 1 cup of the broth, and the olives and bring to a boil. Reduce to a light simmer over low heat, cover, and cook for 15 minutes.
- WHEN the rice has been cooking for 15 minutes, remove it from the heat and fluff with a fork (it won't be fully cooked). Pour the remaining ¼ cup broth into the rice and add the parsley. Stir to combine. Add the shrimp in a single layer on top of the rice and transfer to the oven.
- Cook, uncovered, until the shrimp are just pink and cooked through, 8 to 10 minutes. Remove from the oven.
- TO SERVE: Garnish with parsley and serve with lemon
