Recipe - Paella Saffron And Shrimp

One fourth cup Unsalted butter
1 pound Shrimp; peeled
1 Whole onion; chopped
2 Cloves garlic; minced
1 One half cup Zucchini; chopped
3 Whole tomatoes; seeded and
chopped
1 One half cup Shortgrain rice
One half teaspoon Saffron
1 teaspoon Salt
1 One half teaspoon Pepper
3 cup Hot water
4 tablespoon Parsley; chopped

Crush saffron and steep in One fourth 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