Ingredients
200 g parboiled ribe rice
2 medium sized zucchini
100 g Shelled shrimps (weight is net of waste)
1 sachet of saffron
q.s. Extra virgin olive oil
1 clove Garlic
q.s. salt and pepper
A few leaves Basil
A few leaves Parsley
Preparation
Boil the rice in abundant salted water and drain it al dente. Set aside.
If you use fresh shrimp, peel them and remove the "black thread" that you will find on the back.
If, on the other hand, you are using frozen shrimp, let them defrost completely before putting them in the pan.
Wash and trim the courgettes, cut them into pieces and put them in a pan together with a drizzle of extra virgin olive oil, a clove of garlic, a sprig of parsley and a few basil leaves. Add a pinch of salt and pepper and cook over moderate heat for about 10 minutes.
When they are almost cooked, add the shrimps to the pan and cook them for a couple of minutes at the most.
Remove the garlic clove and add the rice to the pan, which you have previously cooked and drained slightly al dente.
Heat 3-4 tablespoons of water and melt the saffron in it, then pour everything into the pan with the rice and mix with a spoon, keeping the heat on medium-low heat.
Season, season with salt and pepper and finish the dish with a few leaves of parsley or basil, according to your tastes.
Well, your saffron rice with zucchini and shrimp is ready to be enjoyed! As I have already said, it is delicious hot and freshly made, but it is also an excellent alternative idea as a cold dish!
