Friday, July 30, 2010

Spice indulgence




Saffron... It has an amazing impact on a dish both in flavor and in color. I was fortunate enough to come along a big (and shockingly affordable) container of saffron threads when on my honeymoon. While I bought several containers for gifts, only that which was in my carry-on bag made it home after Customs inspected my suitcase. Those Customs workers must have been foodies too. Back to cooking in my kitchen... I made a grilled saffron shrimp and rice dish with a yogurt dill sauce that was as appetizing as it was colorful. Cheers to dinner dates at home.
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3 comments:

  1. Yumm-o! This looks delicious! What does your dill sauce consist of? Sounds perfect!

    tammy

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  2. Thanks Tammy! The dill sauce consisted of fat free Greek style yogurt, dill, dehydrated onion, lemon juice, garlic powder, parsley, freshly cracked pepper, and sea salt. All spices to taste - I didn't measure them out. Tip - be generous with the dill as it is the primary flavor. I also made it about 3 hours ahead of time so as to allow time for the flavors to develop.

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  3. Sounds delish Kelly...I hope to try it this week!

    tammy

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