Shrimp with Saffron Rice

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Try this easy to prepare, healthy dish inspired by the flavors of a traditional Spanish rice dish.

Ingredients

2 1/2 cups water
1 teaspoon salt, divided
1/4 -1/2 teaspoon saffron threads
1 cup long-grain brown rice
2 tablespoons extra-virgin olive oil 3 medium yellow summer squash, quartered lengthwise and cut into 1/4-inch-thick slices
1 pound raw shrimp, (21-25 per pound), peeled and deveined
1/3 cup tightly packed fresh mint leaves, destemmed and cut lengthwise into thin strips (chiffonade), reserving 4-5 whole leaves for garnish
2 tablespoons lemon juice
Freshly ground pepper, to taste


Directions

Bring water, 1/2 teaspoon salt and the saffron to a boil in a medium saucepan. Add rice, return to a boil, cover and reduce the heat to maintain a gentle simmer. Cook until the water is absorbed and the rice is tender, about 40 minutes. Fluff rice with a fork.

About 10 minutes before the rice is done, heat oil in a large skillet over medium heat. Add squash and cook, stirring occasionally, until just tender (do not brown), 5-7 minutes. Stir in shrimp and cook, stirring constantly, for 2 minutes. Stir in mint and cook for 30 seconds, then add lemon juice and remove from heat. Season with salt and pepper. Serve over the rice and garnish with a sprig of mint. Serves 4.

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