|Click to enlarge|
Castillo Serrallés was built in the 1930s and serves as a museum today.
Lemon Saffron Shrimp
- 1 pound shelled, deveined shrimp, cooked
- 1 tablespoon fresh lemon zest
- 1 cup wild or white rice, cooked
- 1 tablespoon butter
- 3-4 saffron threads
- 1 tablespoon all-purpose flour
- 3/4 cup milk
- salt and pepper to taste
Melt butter in saucepan. Stir in flour, salt and pepper. Add milk, lemon zest, and saffron, cooking over medium heat until thickened.
The stamp shows the planet’s sea surface temperatures.