Shrimp with Saffron Rice and Fennel Salad

Ingredients

  • pinch(s) of saffron threads
  • 1 large fennel bulb
  • 1 scallion
  • 1 teaspoon(s) fennel seeds
  • 1 teaspoon(s) Aleppo pepper or 1/2 teaspoon crushed red pepper
  • 0.5 cup(s) semisweet white wine
  • 16 large shrimp d deveined
  • + 12 more ingredients
    • 1 tablespoon(s) vegetable oil
    • 1 cup(s) Carolina Gold or arborio rice
    • 5 tablespoon(s) cold unsalted butter
    • 2 clove(s) garlic
    • 1 medium carrot
    • 1 teaspoon(s) chopped thyme
    • 1 small onion
    • 1 celery rib
    • 3 cup(s) chicken stock
    • 1 tablespoon(s) fresh lemon juice
    • Salt and freshly ground black pepper
    • 0.5 cup(s) heavy cream

Bring a large saucepan of water to a boil. Add the rice and cook, stirring a few times, until just al dente, 16 minutes. Drain well. Meanwhile, in a medium saucepan, heat the oil. Add the shrimp shells; cook over moderately high heat, stirring often, until beginning to brown, about 3 minutes. Add...

View full recipe at Food & Wine

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