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Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice

Before you jump to Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods May Help You Stay Fit And Healthy.

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While most of you have been told time and time again that vegetables are good for you, and there is a very good reason why. You may already understand that the majority of of the vitamins you need on a daily basis can be found in various vegetables, but you will also be able to find necessary potassium in vegetables as well. For instance, broccoli has a lot of potassium to present you with your daily recommended allowances. You will also realize that a salad, made with spinach as opposed to lettuce, can provide your body with many more necessary nutrients.

For those who want to start living a healthier life the tips above are able to help you do that. The one thing that you ought to actually avoid is all of the processed foods that you can buy in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to mike's sautéed garlic lemon & saffron shrimp over rice recipe. You can cook mike's sautéed garlic lemon & saffron shrimp over rice using 13 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice:
  1. Use 25-30 Raw Jumbo Shrimp
  2. You need 1⁄3 Cup Fine Minced Garlic
  3. Prepare 1 + Pinch Saffron Threads
  4. Take 2 tbsp Fresh Lemon Juice
  5. Use 1⁄2 Lemon Zested
  6. Provide 1⁄2 Thin Sliced Shallot
  7. You need 1 Dash Quality White Wine
  8. You need 2 Dashes Red Pepper Flakes
  9. Get to taste Fresh Ground Black Pepper
  10. Provide to taste Sea Salt
  11. Get 1⁄3 Cup Olive Oil
  12. Use ● For The Options
  13. Provide as needed White Rice
Instructions to make Mike's Sautéed Garlic Lemon & Saffron Shrimp Over Rice:
  1. Peel and de-vein your shrimp leaving tails in tact.
  2. Chop all vegetables. In a non- reactive bowl - marinate everything above in fridge for 2 hours.
  3. Sauté everthing for 8 to 10 minutes sealed.
  4. Be sure to reserve your pan juices to spoon over your rice. For me - it was the best part of the meal!
  5. Serve over rice and garnish with fresh parsley and a lemon wedge. Enjoy!

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