Saffron And Preserved Lemon Scented Shrimp Rice Pilaf Recipes

Steps:

• Melt the butter in a saucepot over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, chile pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.

Steps:

• Toss the shrimp in a medium bowl with the Essence, Italian Essence, salt and black pepper.
• Place the olive oil and 1 tablespoon of the butter in a large saute pan over medium-high heat. Add the shrimp and spread them evenly in the skillet. Cook for 2 minutes and quickly turn. Add the garlic to the pan and cook for 30 seconds. Add the white wine and lemon juice to the pan and cook for 3 minutes, stirring often. Add the remaining 3 tablespoons of butter and season with salt and pepper to taste. Add the parsley and stir to combine. Serve immediately, spooned over Herbed Rice Pilaf.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• Position rack in center of oven and preheat the oven to 350 degrees F.
• In a medium oven safe saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until soft, about 3 to 4 minutes. Add the rice and cook, stirring, until opaque (cloudy), and nutty in aroma, about 2 minutes. Add the scallions, thyme, chicken stock and salt and bring to a boil.
• Cover the pan with a tight-fitting lid. Using oven mitts or pot holders, transfer to the oven, and bake until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.
• Using oven mitts or pot holders, remove the pan from the oven and let sit, undisturbed, for 5 to 10 minutes.
• Fluff the rice with a fork and serve immediately.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the shallots, garlic, carrots, celery, salt, and pepper, and cook until beginning to brown, about 5 minutes. Add the saffron and millet, and cook, stirring, 1 minute more. Add the water, lemon juice, and lemon zest. Bring to a simmer; cover, reduce heat to low, and let cook until all water has been absorbed, about 25 minutes. Turn off heat, and let sit, covered, until tender, 10 minutes more.
• Add the parsley, and stir with a fork to combine parsley and fluff pilaf. Serve garnished with lemon zest.