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Restaurants›The Kebab Shop | Mediterranean Cuisine›Grains Bowl, Saffron Rice, Grilled Shrimp Recipe

Grains Bowl, Saffron Rice, Grilled Shrimp Recipe

Name: The Kebab Shop | Mediterranean Cuisines Grains Bowl, Saffron Rice, Grilled Shrimp Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1.5 cups long-grain basmati rice; 2.75 cups water or low-sodium chicken/vegetable broth; 0.25 cups milk (whole or 2%); 0.25 tsp saffron threads; 2 tbsp hot water (to bloom saffron); 1 tbs butter; 1 tbs olive oil; 1 tsp salt; 0.25 tsp black pepper; 1 lb large shrimp (peeled, deveined, tails on or off); 1.5 tbs olive oil; 1 tbsp fresh lemon juice; 2 cloves garlic (minced); 0.5 tsp smoked paprika; 0.25 tsp ground cumin; 0.125 tsp red pepper flakes; 0.75 tsp salt; 0.25 tsp black pepper; 2 tbs fresh parsley (chopped, for garnish); 4 each lemon wedges (for serving); 1 cup mixed grains (cooked: farro, quinoa, or barley mix); 2 cups baby spinach (lightly wilted or fresh); 1 cup roasted vegetables (e.g., zucchini, bell pepper, carrot); 0.5 cup chickpeas (canned, drained and rinsed); 0.25 cup crumbled feta or goat cheese; 1 tsp extra virgin olive oil (for finishing); 0.5 tsp lemon zest; 0 to taste salt (to taste); 0 to taste black pepper (to taste)

Inspired by The Kebab Shop | Mediterranean Cuisine

Time45m

Serves3

Make Grains Bowl, Saffron Rice, Grilled Shrimp Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Saffron Rice

1 1/2 cups long-grain basmati rice

2 3/4 cups water or low-sodium chicken/vegetable broth

1/4 cups milk (whole or 2%)

1/4 tsp saffron threads

2 tbsp hot water (to bloom saffron)

1 tbs Butter

1 tbs olive oil

1 tsp Celtic sea salt

1/4 tsp black pepper

Grilled Shrimp

1 lb large shrimp (peeled, deveined, tails on or off)

1 1/2 tbs olive oil

1 tbsp fresh lemon juice

2 cloves Garlic (minced)

1/2 tsp Smoked paprika

1/4 tsp Ground cumin

1/8 tsp Red pepper flakes

3/4 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs Fresh parsley (chopped, for garnish)

4 each lemon wedges (for serving)

Grains Bowl Add-ins & Finish

1 cup mixed grains (cooked: farro, quinoa, or barley mix)

2 cups baby spinach (lightly wilted or fresh)

1 cup roasted vegetables (e.g., zucchini, bell pepper, carrot)

1/2 cup chickpeas (canned, drained and rinsed)

1/4 cup crumbled feta or goat cheese

1 tsp extra virgin olive oil (for finishing)

1/2 tsp Lemon zest

0 to taste salt (to taste)

0 to taste black pepper (to taste)

Method

Saffron Rice

Rinse and prep rice

Rinse the basmati rice under cold water until the rinse runs clear to remove excess starch. Drain well.

Bloom saffron

Place saffron threads in a small bowl with 2 tablespoons hot water. Let soak 5–10 minutes until the liquid is deeply colored.

Cook rice

In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the drained rice and toast, stirring, for 1–2 minutes until slightly fragrant. Add 2 3/4 cups water or broth, 1/4 cup milk, 1 teaspoon salt, 1/4 teaspoon black pepper and the saffron with its soaking liquid. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender.

Rest and fluff

Turn off heat and let the rice rest, covered, for 8–10 minutes. Remove lid, fluff gently with a fork to separate grains and incorporate the saffron-colored liquid evenly.

Grilled Shrimp

Marinate shrimp

In a bowl, combine 1 1/2 tablespoons olive oil, 1 tablespoon lemon juice, 2 minced garlic cloves, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/8 tsp red pepper flakes, 3/4 tsp salt and 1/4 tsp black pepper. Add the shrimp and toss to coat. Marinate at room temperature for 10–15 minutes (or up to 30 minutes in the refrigerator).

Preheat grill or pan

Preheat a grill, grill pan, or heavy skillet to medium-high heat (about 400°F / 200°C surface). Oil the grates or brush the pan with a little oil so shrimp won't stick.

Cook shrimp

Place shrimp on the hot grill or pan in a single layer. Cook 1.5–2 minutes per side, until opaque and just firm (internal temperature ~120–125°F for shrimp; do not overcook). Total cook time ~3–4 minutes depending on size. Remove from heat.

Finish

Transfer shrimp to a plate and sprinkle with chopped fresh parsley. Keep warm while assembling the bowls. Serve with lemon wedges.

Grains Bowl Assembly & Finish

Prepare grains and veg

If not already cooked, prepare 1 cup mixed grains according to package instructions and warm roasted vegetables. Lightly wilt or toss the baby spinach with a drizzle of warm rice or a teaspoon of olive oil so it integrates into the bowl.

Assemble bowls

Divide the saffron rice between 2–3 bowls (about 1/2 to 3/4 cup rice per serving). Add the cooked mixed grains alongside the rice, then arrange roasted vegetables, chickpeas and baby spinach in sections around the bowl.

Top with shrimp & cheese

Place 6–8 grilled shrimp on each bowl (depending on size and appetite). Sprinkle about 2 tablespoons crumbled feta or goat cheese over each bowl.

Finish and serve

Drizzle each bowl with about 1 teaspoon extra virgin olive oil and sprinkle with 1/2 teaspoon lemon zest. Season to taste with salt and pepper. Serve immediately with lemon wedges for squeezing over the shrimp.