A Gilding of Shrimp and Saffron Rice

• 2 1/2 cups water
• 1 teaspoon salt divided
• 1/4 teaspoon saffron threads or more to taste
• 1 cup long grain rice brown
• 2 tablespoons olive oil, extra-virgin
• 3 medium yellow summer squash quartered lengthwise and cut into 1/4-inch-thick slices
• 1 pound shrimp peeled and deveined, 21-25 per pound
• 13 cup mint leaves tightly packed fresh, finely chopped
• 2 tablespoons lemon juice
• 1 x black pepper freshly ground to taste

1. Bring water, 1/2 teaspoon salt and saffron to taste to a boil in a medium saucepan.
2. Add rice, return to a boil, cover and reduce the heat to maintain a gentle simmer.
3. Cook until the water is absorbed and the rice is tender, 40 to 45 minutes.
4. Fluff with a fork.
5. About 10 minutes before the rice is done, heat oil in a large skillet over medium heat.
6. Add squash and cook, stirring occasionally, until just tender (do not brown), 5 to 7 minutes.
7. Stir in shrimp and cook, stirring constantly, for 2 minutes.
8. Stir in mint and cook for 30 seconds.
9. Stir in lemon juice; remove from heat.
10. Season with the remaining 1/2 teaspoon salt and pepper.
11. Serve over the rice.

water, salt, saffron threads, long grain rice brown, olive oil, yellow summer, shrimp, mint, lemon juice, black pepper

Taken from recipeland.com/recipe/v/a-gilding-of-shrimp-saffron-ric-49537 (may not work)