Shrimp with Lemon-Saffron Rice

  • girly668 Posted: 01/07/12
    Worthy of a Special Occasion

    It was decent but the recipe definitely needs revamping. Added more garlic, onion, pepper, and dry sherry for more flavor but still was just so-so.

  • wilsonaudrey Posted: 01/05/12
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    I was very excited to try this dish. I love saffron! I made a couple of changes, which could account for the turnout. I subbed 1 1/2 c. couscous for rice (only had 1/2 c. instant rice) and frozen shrimp...Had hoped the dish would have more depth and character with the oregano, but mine turned out a little bland. I think I would up the oregano, garlic, saffron by 1/2 and add a chicken sausage to enhance the flavor next time.

  • CCakes Posted: 01/04/12
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    Really quick and easy, and just about "perfect" health-wise (no cheese, no butter, etc.). I don't have any instant rice, so I used brown jasmine in the ricecooker with the broth, oregano, saffron and paprika, then just added it to the pot of sauteed onions, peppers, shrimp and peas when it was almost done (I wanted some liquid left in the rice to deglaze the bottom of the shrimp/veg pan). I also used a whole onion and a whole, large green pepper, which I am sure is more than the .5C each. Will definitely make again.

  • kthahn221 Posted: 01/10/12
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    I followed the directions and ingredients as indicated - I was disappointed in the flavoring.

  • Melthread Posted: 01/04/12
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    We really liked this recipe. The lemon flavor is not overwhelming, but is a nice touch. We doubled the peas to up the veggie intake and thought it was good. We will be making this again.

  • chrys243 Posted: 01/29/12
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    I admit I did a good bit of tweaking to the recipe. Doubled the green pepper, onion, garlic, paprika. 1.5 times on the pepper, oregano, peas and lemon juice. I also used 1/8th tsp crushed saffron threads and I happened to still have some powdered saffron so I used 1/8th tsp of that as well. I used about 3/4 cup water to the instant rice instead of the 1/2 cup it called for. I omitted the salt. I enjoy a good bit of spice so I added what was probably a little less than an 1/8th of cayenne pepper ( just enough to lightly coat the top of the mixture in the pot). What came out was spicy and delicious, with the little bit of extra water in there it made a slight broth which would've been great to have some crusty bread to go with. I can't wait to have it soak up the goodness overnight and reheat the leftovers. Extra lemon wedges are an absolute must and a crisp white wine!

  • ClaraP Posted: 01/04/12
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    Amazing quick Paella. Made this for dinner tonight and had the neighbors over as well. Made for a great impromptu meal that was good enough for company! I used shrimp scampi that we get at Costco (omitted the added garlic) and added some chicken sausage (with sundried tomatoe) that gave it more of a Paella feel. Otherwise, followed the recepie exactly and it was GREAT. Served it with a Spinach and Green Apple salad with toasted almonds and dijon vinagrette.

  • shewhomust Posted: 01/17/12
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    This has huge potential. But it needs more shrimp in proportion to the rice and I added more onions, pepper and garlic. Be sure to serve with extra lemon wedges and a shot of Chalupa or other hot sauce is a good idea, too.

  • steponme Posted: 01/25/12
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    As another reviewer stated saffron is a very expensive spice and I only tried this recipe b/c I already had some on hand from another recipe that I recently used it in. The only changes I made were using instant brown rice and after reading other's reviews I added a little smoked turkey sausage when I sauteed the veg. and I didn't add salt b/c of the salt in the turkey sausage. I thought this was was a great tasting one pot meal for a weeknight and will keep in my recipe rotation.

  • lrk5158 Posted: 01/10/12
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    As someone who cooks meals from Cooking Light magazine 4-5 times per week, it is rare that I find a recipe that I consider "a miss"; This one was definitely that for me. It was very easy to make, but incredibly bland in my opinion. Having had several versions of paella in the past, this one was certainly the least memorable.

  • NatalieDecker Posted: 01/13/12
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    I saw this in the magazine and knew i had to try it. I was concerned about the online reviews, but learned i should wait and try it myself. I loved it! I followed the recipe exactly and thought the dish was full of flavor and the shrimp were cooked nicely. Will keep this in my faves.

  • LadyAlethea Posted: 01/07/12
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    I *loved* this recipe. I made it without changes as this was the first time I've made it, with the single exception of adding approximately two ounces more broth than the recipe called for (it was all that was left in the package and I didn't want to waste it). I found it light but still filling... Neither my husband nor I found it bland at all; the subtlety of the blend of flavors were very much exactly what a classic paella would be. I have a lovely, light chicken sausage that I may dice and add next time to change the flavor profile a bit (we're from Louisiana... a paella and jambalaya are so very similar!), but on the whole we loved this exactly as it's written. I WILL make this again!

  • LDombeck Posted: 01/19/12
    Worthy of a Special Occasion

    As far as paellas go, this is a decent substitute. When I make an authentic paella, it takes me 1.5-2 hours, so this is definitely much easier and faster. Some reviews complained about the price of saffron, which is understandable since it's worth more than gold per ounce. I have found very reasonably priced saffron at Trader Joe's if that is an option for others. I would add more veggies and garlic like other reviews suggested. Maybe a little less lemon juice for me next time too. If you want a paella, w/o actually taking the time in making a real one, this is it!

  • foodieforpeace Posted: 02/10/12
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    We liked this a lot more than others did. We did make some changes for our taste: Increased peppers, garlic, peas and onions. Used a bag of organic brown rice so eliminated the broth. Added cayenne (about 1/8-1/4 tsp). Served on its own. So good.

  • cdopi4 Posted: 01/20/12
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    For as expensive as saffron is, I thought this recipe would be a sure thing because I trust the recipes at Cooking Light. Always make the recipe as directed the first time and then adjust to my taste the next. Too many good recipes like this out there; don't make this one!

  • icancookthat Posted: 01/19/12
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    I suggest using normal rice instead of minute rice so that the flavor has time to soak in. Check out my post and other changes here: http://www.icancookthat.org/2012/01/thirty-minute-paella.html

  • kayakGirl21 Posted: 02/26/12
    Worthy of a Special Occasion

    The only thing I can say about this recipe was that it was edible and that was only for the night it was made. The leftovers were even worse and were pitched. There just wasn't any good flavor at all and the way they had you prepare it overcooked the shrimp.

  • FluteLoverAndy Posted: 06/01/12
    Worthy of a Special Occasion

    I read a lot of reviews, negative and positive, and decided to make it somewhere in the middle. I did heaping measurements of everything but the peas, rice, and broth, which I followed recipe for. This is how I made it: Simmer rice for 15min with 2c broth and spices. Cook onion, garlic, pepper, shrimp. Add to rice w/ oregano, let simmer a few minutes. Add peas and lemon juice and let sit with the lid on while the peas de-freeze. Even though I added extra spices, I will definitely double them next time. Half teaspoon of saffron, paprika, pepper, 3/4 of salt, 2+ tsp oregano. One cup onion and (red) bell pepper, 2+ tsp garlic, 3TB lemon juice, 1 1/2 c peas. No extra shrimp or rice is needed. The recipe was a bit bland although I enjoyed it. My dad is super sensitive to spice, and he said something tasted hot, so I guess you could taste the spices if you wanted to. Leftovers taste yummy too, especially if you heat it up. I love rice and shrimp, and, overall, this was not a bad recipe.

  • ethelmacias Posted: 03/08/12
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    This recipe is terrific! Made it with my mom yesterday and it was perfect! It turned out what we expect. If you are looking for more tasty and delicious recipes -- Now is the right time to make one just watch the videos and follow list of recipes at www.gourmandia.com and www.gourmetrecipe.com for more exciting and delectable recipes. Have fun!!

  • carolfitz Posted: 03/06/12
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    Superfast. Had to modify steps & amount of rice/broth because we don't use instant rice. So started with spices & 2c broth at a boil, added 1c rice, low simmer for 15min. While that was going, cooked the onion, pepper & shrimp to direction and added that & oregano to the rice pot & left to simmer for last 5min (20min total for the rice). Removed from heat, added the peas & juice and let sit for just a couple minutes off the burner. Not bad.

  • annwithane Posted: 03/10/12
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    My daughter and husband and I loved this! This recipe is a keeper! I followed instructions as is except for a few tweaks, as suggested by some of the other reviewers. I added 1/2 pound of turkey sausage. Cooked 1 cup regular long grain white rice with instant chicken boullion while I was sauteeing everything else--when the rice was done I added the frozen peas directly to the saucepan with the rice--gave the peas a few minutes to thaw before mixing all the cooked ingredients together. Did not add saffron (had some in my pantry but it had expired) and didn't miss it--I deglazed the skillet after browning the sausage and that gave it plenty of flavor along with a little cayenne. The fresh oregano and lemon juice made the dish! Wholesome and Yum!

  • bellylaughing Posted: 03/07/12
    Worthy of a Special Occasion

    BLAND, BLAND, BLAND, but giving 2 stars because it has potential to be a decent fast and easy dish (Notice I say "decent"; still not amazing). I recommend the following changes: Cook some nice Basmati or Jasmine rice first and then stir in with everything else towards the end of cooking. TRIPLE THE ONION, TRIPLE THE GARLIC, TRIPLE THE SAFFRON, TRIPLE THE SALT AND PEPPER, USE SMOKED PAPRIKA (AND TRIPLE THAT TOO). I used roasted red peppers (from a jar-drained) instead of green pepper, which I recommend. Add a few good shakes of cayenne (I don't even like much heat, but it needs it). Can use dried oregano; maybe 2 teaspoons or so. Serve with fresh cilantro (or parsley, if you prefer). Juice of 2 lemons seemed right.

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