Spicy shrimp salad with saffron rice
This dish is a bit of an indulgence - with the shrimp and especially saffron - but it's easy to make and will be well worth it. If saffron is too expensive you can substitute with turmeric; likewise if you can't get shrimp for a good price you can use crabmeat instead.
Ingredients:
500g shrimp (North Sea, brown or bay shrimp - or crabmeat if you prefer)
1 clove garlic, crushed garlic
1 tbsp tomato puree
1 tbsp mayonnaise
1 tbsp lemon juice (or apple vinegar)
1/2 tbsp ground cumin
1/2 tbsp sambal oelek (or hot chili powder)
400g jasmine or basmati rice
240ml chicken or vegetable stock
1/2 tsp saffron threads (or turmeric)
Sprig of dill
Salt and pepper to taste
The shrimp (or crabmeat) should already be precooked. If not, fry in a pan with regular cooking oil until done. Put the shrimp into a bowl and stir in the mayonnaise, cumin, tomato puree, garlic, lemon juice and sambal oelek until all the meat is well coated.
Rinse the rice and add to the stock in a cooking pot. Place a lid on the pot, bring the rice to a boil and then let simmer for a few minutes. Add the saffron (or turmeric) and cook for a further 12-15 minutes.
When the rice has a soft texture, turn off the heat and serve immediately with the shrimp.
For taste and decoration, add the sprig of dill, either as a whole or finely chopped. Enjoy
Meredith Hicks is a freelance writer and blogger. Vist her website at meredithexpat.wordpress.com.
