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Shrimp and Saffron Rice with Fennel Salad
Shrimp and Saffron Rice
with Fennel Salad

Shrimp and Saffron Rice with Fennel Salad


Makes 4 servings
  • Saffron Rice
  • 1 cup Arborio rice
  • 1/2 cup half-and-half
  • Pinch of crumbled saffron threads
  • 1 1/2 cups chicken broth
  • Salt and pepper to taste
  • Shrimp
  • 1 to 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon teaspoon red pepper flakes
  • 16 large shrimp, peeled and deveined (with tails left on)
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup dry white wine
  • Salt and pepper to taste
  • Fennel Salad
  • 1 small bulb fennel, thinly sliced
  • 2 cups arugula, frisee, or mesclun blend
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 scallion, thinly sliced
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Sample step.
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Bring a large saucepan of water to a boil. Add the rice and cook, stirring occasionally, about 15 minutes or until al dente. Strain and set aside.

In a medium saucepan, combine the half-and-half with the saffron and chicken broth and bring to a simmer. Add the al dente rice and stir over medium heat until the rice becomes creamy, about 3 minutes. Remove from the heat; season with salt and pepper to taste.

In a large saute pan, heat the olive oil over medium high heat. Add the garlic and red pepper flakes and cook for 2 minutes, or until the garlic is just beginning to brown. Add the shrimp and thyme and cook, stirring constantly, until the shrimp are pink and beginning to curl, about 3 minutes. Add the wine and let simmer until it has nearly evaporated, another 1-2 minutes. Remove from heat and season with salt and pepper.

Toss the fennel and arugula with the olive oil and lemon juice; season with salt and pepper.

To serve: Mound some rice in the center of each plate. Arrange 4 shrimp on top and some fennel salad on the side. Garnish with the sliced scallion.

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