Shrimp and Sausage with Saffron Rice

Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 437
  • Calories from fat: 43%
  • Fat: 21g
  • Saturated fat: 8g
  • Cholesterol: 169mg
  • Sodium: 1,052mg
  • Carbohydrate: 29g
  • Fiber: 1g
  • Sugars: 4g
  • Protein: 29g

Ingredients

  • 2 teaspoons olive oil
  • 8 ounces andouille sausage (or kielbasa), sliced 1/4 inch thick
  • 1 medium yellow onion, thinly sliced
  • 1/2 cup white wine
  • 1 14.5-ounce can low-sodium chicken broth
  • 12 saffron threads, crumbled
  • 1 cup long-grain white rice
  • 3/4 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon kosher salt
  • 1/3 cup frozen peas
  • 1/2 teaspoon black pepper
  • 3 sprigs fresh cilantro (optional)

Preparation

  1. Heat the oil in a wok or large saucepan over medium-high heat. Add the sausage and brown on both sides, about 5 minutes total. Reduce heat to medium and add the onion. Cook, stirring occasionally, for 5 minutes. Spoon off and discard all but 1 tablespoon of the fat. Add the wine and cook for 2 minutes. Add the broth, saffron, and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir the shrimp and peas into the rice, cover, and cook for 5 minutes. Remove from heat. Season with the salt and pepper. Spoon onto plates and add the cilantro (if using).

    Tip: Saffron's steep price tag makes sense when you realize that the vibrant red threads are hand harvested from crocus blossoms. You can find saffron in the spice aisle of most supermarkets.
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