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Shrimp with Saffron Rice and Fennel Salad

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, C, D, P
    MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 cup Carolina Gold or arborio rice

    2. 1 tablespoon vegetable oil

    3. 16 large shrimp, shelled and deveined, shells reserved (1 pound)

    4. 1 large fennel bulb, quartered one quarter finely chopped, three-quarters thinly sliced on a mandoline

    5. 1 small onion, finely chopped

    6. 1 celery rib, finely chopped

    7. 1 medium carrot, finely chopped

    8. 2 garlic cloves, smashed

    9. 1 teaspoon fennel seeds

    10. 1 1/2 teaspoons Aleppo pepper, or 1/2 teaspoon crushed red pepper

    11. 1/2 cup semisweet white wine, such as Riesling

    12. 3 cups chicken stock

    13. 1/2 cup heavy cream

    14. Pinch of saffron threads, crumbled

    15. Salt and freshly ground black pepper

    16. 5 tablespoons cold unsalted butter, cut into tablespoons

    17. 1 scallion, thinly sliced

    18. 1 tablespoon fresh lemon juice

    19. 1 teaspoon chopped thyme

    Instructions Jump to Ingredients ↑

    1. Bring a large saucepan of water to a boil. Add the rice and cook, stirring a few times, until just al dente , 16 minutes. Drain well.

    2. Meanwhile, in a medium saucepan, heat the oil. Add the shrimp shells; cook over moderately high heat, stirring often, until beginning to brown, about 3 minutes. Add the chopped fennel, onion, celery, carrot, garlic, fennel seeds , and Aleppo pepper and cook over moderately high heat, stirring often, until the onion is golden, about 6 minutes. Add the wine and boil until almost evaporated. Add 2 cups of the chicken stock and simmer over moderate heat for 12 minutes. Strain.

    3. In another medium saucepan, combine the cream with the saffron, 1/2 cup of the shrimp stock, and the remaining 1 cup of chicken stock and bring to a simmer. Add the parboiled rice and cook over moderate heat, stirring, until the sauce has thickened and the grains are tender, about 3 minutes. Season with salt and black pepper, cover, and remove from the heat.

    4. In a large skillet, bring the remaining shrimp stock to a simmer. Add the shrimp and cook over moderately low heat, turning once, until pink and curled, about 3 minutes. Remove the skillet from the heat and stir in 4 tablespoons of the butter, 1 tablespoon at a time. Season with salt and black pepper .

    5. In a small bowl, toss the sliced fennel and scallion with the lemon juice and season with salt and black pepper.

    6. Rewarm the rice and stir in the remaining 1 tablespoon of butter. Transfer the rice to shallow bowls. Spoon the shrimp and sauce over the rice. Top with the fennel salad, garnish with the thyme , and serve.

    7. MAKE AHEAD The shrimp stock can be refrigerated overnight.

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