Shrimp Scampi and Rice

All types of seafood were abundant and regularly on our table growing up. My mom wasn't much of a cook but she often cooked sauteed shrimp and rice for us. Her version was simple and contained instant rice. Although I have fond memories of my mother's dish, my version is much better.

Shrimp Scampi and Rice

1/2 lb fresh gulf shrimp, shells removed and deveined
1 onion, diced
small pinch saffron threads, about 1/8-1/4 tsp
1 C basmati rice
2 tbsp butter
1 tbsp extra virgin olive oil
2 garlic cloves, crushed into a paste with a small amount of salt
1 tbsp dried parsley flakes
salt and pepper to taste
1/2 C clam juice
1 1/2 C prepared chicken stock

Cut cleaned shrimp into small pieces. If using large shrimp, they should be cut into 2-3 pieces.

In a large saucepan, melt butter and olive oil over a medium heat. Saute onions with saffron, parsley flakes and a small amount of salt until translucent. Add crushed garlic and cook for 30 seconds longer.

Add basmati rice and stir to coat with butter. Add desired amount of salt and pepper. Pour clam juice and chiken stock into the saucepan. Increase heat to medium high and bring to a boil. Add shrimp pieces and stir. Cover and lower heat to lowest setting.

After 20 minutes, remove from heat and allow to sit covered for 10 more minutes. Fluff rice with a fork. Serve with fresh steamed broccoli.

This was delicious. Abdu enjoyed it so much that he had seconds.

*picture coming tomorrow. I was so hungry that we ate without taking a photo. I"ll try to snap a pic when we're eating leftovers.