Best 4 Shrimp And Sausage With Saffron Rice Recipes
Shrimp and sausage with saffron rice is a classic dish that combines the flavors of the sea and land. The shrimp are succulent and tender, while the sausage adds a savory and smoky flavor. The saffron rice is the perfect accompaniment, with its vibrant color and delicate aroma. This dish is sure to please everyone at your table, and it is easy to make. In this article, we will provide you with a step-by-step guide on how to cook this delicious dish. We will also share some tips on how to select the best shrimp and sausage, and how to cook the rice perfectly. So, gather your ingredients and get ready to enjoy a delicious meal of shrimp and sausage with saffron rice.
Let's cook with our recipes!
SHRIMP AND SAUSAGE WITH SAFFRON RICE
Shrimp and Sausage With Saffron Rice
Provided by Kate Merker
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or large saucepan over medium-high heat. Add the sausage and brown on both sides, about 5 minutes total.
- Reduce heat to medium and add the onion. Cook, stirring occasionally, for 5 minutes. Spoon off and discard all but 1 tablespoon of the fat.
- Add the wine and cook for 2 minutes.
- Add the broth, saffron, and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Stir the shrimp and peas into the rice, cover, and cook for 5 minutes. Remove from heat. Season with ½ teaspoon salt and ½ teaspoon pepper.
- Spoon onto plates and add the cilantro (if desired).
Nutrition Facts : Calories 437 kcal, Carbohydrate 29 g, Cholesterol 169 mg, Protein 29 g, SaturatedFat 8 g, Sodium 1052 mg, Sugar 4 g, Fat 21 g, UnsaturatedFat 0 g
SHRIMP AND SAUSAGE WITH SAFFRON RICE
Make and share this Shrimp and Sausage With Saffron Rice recipe from Food.com.
Provided by prattmama
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan over medium hight heat. Add the sausage and brown on both sides - about 5 minutes total. Reduce heat to medium and add the onion. Cook, stirring occasionally, for 5 minutes.
- Drain off the grease. Add the broth and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Stir in the shrimp, cover, and cook for an additional 5 minutes. Remove from heat.
- Season with salt and pepper.
Nutrition Facts : Calories 304.8, Fat 19.5, SaturatedFat 5.9, Cholesterol 180.6, Sodium 1712.2, Carbohydrate 5.8, Fiber 0.5, Sugar 2.4, Protein 24.9
SHRIMP & SAUSAGE WITH SAFFRON RICE
I got this recipe from Real Simple magazine. I am posting the recipe as published, but when I made it I used Turkey Sausage and Brown Rice. So good DH was checking the skillet for more after we were done!
Provided by Cybill
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a wok or large saucepan over med high heat.
- Add sausage and brown about 5 minutes total.
- Reduce heat to medium and add the onion.
- Cook, stirring occasionally for 5 minutes.
- Spoon off most of the fat.
- Add wine and cook for 2 minutes.
- Add broth, saffron, and rice and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Stir the shrimp and peas into the rice, cover, cook for another 5 minutes.
- Season with salt and pepper.
- Garnish with the fresh cilantro.
Nutrition Facts : Calories 538, Fat 20.3, SaturatedFat 6.3, Cholesterol 162.2, Sodium 1083, Carbohydrate 46.8, Fiber 1.6, Sugar 2.8, Protein 34.5
SHRIMP AND SAUSAGE STIR-FRY RECIPE BY TASTY
Here's what you need: oil, raw shrimp, chesapeake bay seasoning, sausage, water, yellow onion, red bell pepper, green bell pepper, zucchini, corn, carrot, garlic, chicken broth, salt, pepper, fresh parsley, rice
Provided by Betsy Carter
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add shrimp to skillet and season with Chesapeake Bay seasoning.
- Cook shrimp 3-4 minutes, or until opaque. Remove from skillet and set aside.
- Heat oil in a large skillet over medium-high heat.
- Add sausage to skillet.
- Cook until browned, turning links frequently.
- Reduce heat to medium-low and add water to skillet.
- Cover and simmer for 12 minutes. Remove from skillet and set aside.
- Add onions and bell peppers to the same skillet and cook for 2 minutes.
- Add chopped sausage, zucchini, corn, and carrot and cook for additional 2 minutes.
- Stir in shrimp and garlic.
- Pour chicken stock into pan and stir until well-incorporated.
- Add salt and pepper.
- Remove from heat.
- Top with parsley and serve over rice if desired.
- Enjoy!
Nutrition Facts : Calories 416 calories, Carbohydrate 19 grams, Fat 23 grams, Fiber 3 grams, Protein 31 grams, Sugar 6 grams
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the kitchen.
- Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If you can, try to buy your ingredients from a local market or farm.
- Don't overcrowd the pan: When cooking shrimp, it's important not to overcrowd the pan. This will prevent the shrimp from cooking evenly.
- Cook the shrimp over medium heat: Cooking the shrimp over medium heat will help to prevent them from overcooking and becoming tough.
- Use a flavorful broth: The broth that you use to cook the rice will add flavor to the dish. Choose a broth that you enjoy the taste of.
- Add saffron to the rice: Saffron is a spice that will give the rice a beautiful golden color and a slightly earthy flavor.
- Serve the dish immediately: This dish is best served immediately after it is cooked. The shrimp will be freshest and the rice will be at its best.
Conclusion:
This shrimp and sausage with saffron rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The shrimp and sausage are cooked in a flavorful broth, and the rice is cooked with saffron, which gives it a beautiful golden color and a slightly earthy flavor. This dish is sure to be a hit with your family and friends.
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