I found this recipe on eatingwell.com's website but have not had a chance to try it yet.
A Gilding of Shrimp & Saffron Rice
From EatingWell: August/September 2006
Golden saffron and a bounty of herbs and summer vegetables make this a beautiful and fresh-tasting dish. Don't overseason; let the flavors sing.
4 servings, 1 1/2 cups saute & 1 cup rice each | Active Time: 40 minutes | Total Time: 1 hour
•2 1/2 cups water
•1 teaspoon salt, divided
•1/4-1/2 teaspoon saffron threads, (see Ingredient Note)
•1 cup long-grain brown rice
•2 tablespoons extra-virgin olive oil
•3 medium yellow summer squash, quartered lengthwise and cut into 1/4-inch-thick slices
•1 pound raw shrimp, (21-25 per pound), peeled and deveined
•1/3 cup tightly packed fresh mint leaves, finely chopped
•2 tablespoons lemon juice
•Freshly ground pepper, to taste
1.Bring water, 1/2 teaspoon salt and saffron to taste to a boil in a medium saucepan. Add rice, return to a boil, cover and reduce the heat to maintain a gentle simmer. Cook until the water is absorbed and the rice is tender, 40 to 45 minutes. Fluff with a fork.
2.About 10 minutes before the rice is done, heat oil in a large skillet over medium heat. Add squash and cook, stirring occasionally, until just tender (do not brown), 5 to 7 minutes. Stir in shrimp and cook, stirring constantly, for 2 minutes. Stir in mint and cook for 30 seconds. Stir in lemon juice; remove from heat. Season with the remaining 1/2 teaspoon salt and pepper. Serve over the rice.
Per serving : 350 Calories; 10 g Fat; 2 g Sat; 6 g Mono; 168 mg Cholesterol; 42 g Carbohydrates; 24 g Protein; 5 g Fiber; 790 mg Sodium; 654 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 vegetable, 3 very lean meat, 1 fat
Tips & Notes
•Ingredient Note: Saffron, the world's most expensive spice, is the dried stigma of a crocus and contributes a pungent flavor and intense yellow color to food. It is sold in threads and powdered form.