Peel and Eat Shrimp Over Saffron Rice

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This is a delicious and easy-to-make meal that my husband and I love.

1 lb frozen, uncooked, peel and eat shrimp

2/3 cup olive oil

4 tablespoons butter

2 tsp chopped garlic

½ tsp red chile flakes

1 tsp ground mustard

½ tsp ground ginger

½ to 1 tsp ground black pepper

One package of saffron rice (*see below)

2 cups broccoli florets

Preheat oven to 350.  Thaw shrimp in cold water.  Place olive oil and butter in a baking dish and place in oven until butter is completely melted.  Remove baking dish from oven and add the following ingredients to it: garlic, red chile flakes, ground mustard, ginger, and ground black pepper.  Mix with a fork.  Add thawed shrimp to this mixture in baking dish, and toss to coat the shrimp with the mixture.  Cook shrimp uncovered in the oven for about 25 to 30 minutes (turning shrimp over about halfway through).

Meanwhile, prepare rice according to package directions (it takes about 20 minutes), or prepare another type of rice of your choice (note, you could also substitute pasta for rice). 

During the last 5 minutes or so, steam broccoli.

Place rice and broccoli in bowls and top with shrimp and accompanying juice.

* The rice I like to use is Mahatma Saffron Yellow Seasonings Long Grain Rice.  It’s inexpensive, available in many grocery stores and makes about 2.5 servings per package.  Plus, it’s really easy to prepare (with water and butter).


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