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Wednesday, February 3, 2010

Grilled Tiger Shrimp with Spinach and Saffron Rice

So yesterday I went to the grocery store and these really large Tiger Shrimp caught my eye. I haven't eaten those in a while, I had to buy them. Deciding I wanted to grill them, I made a marinade with

Olive Oil
Fresh Chopped Garlic
Red Pepper Flakes
and Rosemary

wash the shrimp, pat them dry, add the marinade so it coats all the shrimp and let them marinate for about 30 minutes (or overnight if you prepare for the next day) in the fridge.

In the meantime start your rice. I use a rice cooker, best thing I ever bought, it gets the rice perfect all the time. Once you have rinsed the rice well, get it in the cooker, add the correct amount of water and press a button. Usually I add some salt and crushed garlic to the water as well, just to give the rice some taste. For this dish, hold off on the garlic. Just before the end of the cooking process I'll add in some saffron and a little piece of butter. The saffron gives the rice it's nice yellow color, the butter a bit of creaminess. Make sure you don't add the saffron too early, cause it gets bitter. Once you have that going move on to your spinach.

Chop up some more garlic, or use a garlic press, heat up a mixture of olive oil and butter in a pan, add the garlic and sweat for a few minutes, make sure it doesn't burn. Then add fresh spinach and just let it wilt in the pan, season with a bit of fresh ground pepper/salt set aside and keep warm.

The grill should be preheated, so it's nice and hot. Take out your shrimp, shake off excess marinade and grill about 2 minutes on each side until shrimp turn pink.

Arrange on a nice platter! And Voila..... Dinner!

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