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CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Pastas and, Seafood – e	4	Servings

INGREDIENTS

1/4	c	Unsalted butter
1	lb	Shrimp; peeled
1		Whole onion; chopped
2		Cloves garlic; minced
1 1/2	c	Zucchini; chopped
3		Whole tomatoes; seeded and chopped
1 1/2	c	Short-grain rice
1/2	ts	Saffron
1	ts	Salt
1 1/2	ts	Pepper
3	c	Hot water
4	tb	Parsley; chopped

INSTRUCTIONS

Crush saffron and steep in 1/4 cup of hot water.
In a paella pan, over medium heat, melt butter. Add shrimp and saute until
pink, about 2 minutes. Transfer shrimp to a bowl. Add onion and garlic to
pan and saute over low heat until slightly soft, about 7 minutes. Add
zucchini and tomatoes and saute 3 minutes longer. Add rice, stir and add
saffron with liquid, salt, pepper and hot water. Bring to boil and reduce
to low heat, cover and cook until rice is done, about 20 minutes.
Return shrimp to pan, stir in the chopped parsley, turn off heat, cover and
let sit for about 10 minutes.
Fluff and serve topped with parsley.
Recipe by: Mediterranean the Beautiful Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by Sharon <jouet@mindspring.com> on Jul 17, 1997

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