this recipe, which seemed like it would be tasty (and I'll admit that I have to appreciate any recipe that calls the seasoning "essence"). So, I threw a pack of saffron rice in the pot, and went to work cleaning and peeling the shrimp while the rice cooked. I tossed some frozen peas and green beans into the rice once it was about cooked, then finished up spending 2 minutes cooking the shrimp. I love how quick it is to cook shrimp and it's always fascinating to me how they go from a rather unappealing grey to a delightful pink in such a short time. The whole thing took under a half hour and if the shrimp had been purchased peeled, I would only have needed to be in the actual kitchen for about 5 of those.