Just a little note of thanks.
Yesterday I came home tired, hungry and cranky. Wanted to make something nice for dinner but couldn't think of what I could possibly thaw - I read the thread about grilling shrimp. Bing! Delicious grilled shrimp - marinated for no more than an hour in the shells (olive oil, lime juice, garlic, chilies, salt) and quickly grilled.
To go with the shrimp I made fiddleheads with ramps which I asked about a few days ago. (Had both in my fridge from a foraging expedition a couple of days before.) It was an outstanding - quick and simple - meal and I thank you all for your ideas and inspiration.
Also made some wonderful lemon saffron basmati rice alongside. Here it is - as a thank you offering:
Lemon Saffron Basmati Rice
1/4 cup butter
1 tsp. salt
1/2 tsp. saffron threads, crumbled
1-1/2 to 2 lemons, rind grated and juice squeezed
2 cups basmati rice, rinsed
In a small bowl or measuring cup, combine the crumbled saffron and 1/4 cup hot water. Let steep while you prepare the rest of the ingredients.
Pour the lemon juice into a large measuring cup and add enough cold water to measure 3 cups. Set aside.
Melt the butter in a saucepan over medium heat. Add the salt, lemon rind and rice and saute for 2 or 3 minutes - until the rice begins to look glassy and slightly yellow. Add the saffron mixture and the lemon juice-water mixture, bring to a boil, then cover tightly and reduce the heat to a simmer. Cook just until the water is absorbed and the rice is tender.
Alternatively, you can transfer the sautéed rice mixture to a rice cooker and add then the liquid. This is what I did and it came out perfectly.
Makes about 4 servings.