Leek Saffron And Shrimp Tartlets Recipes

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SHRIMP AND LEEK PASTA



Shrimp and Leek Pasta image

This shrimp and leek pasta ditches the heavy cream sauce in favor of a light broth-based sauce that elevates the shrimp and leeks.

Provided by Lidia Bastianich

Categories     Mains

Time 30m

Number Of Ingredients 10

2 tablespoons kosher salt
1 pound tagliatelle
2 large leeks
4 tablespoons olive oil
1 pound medium shrimp (shelled and deveined)
1 teaspoon minced shallot
2 (1/2-ounce) tablespoons unsalted butter ((optional))
1 cup homemade chicken stock or canned chicken broth
1/3 cup grated pecorino Romano cheese (plus more for table)
Salt and freshly ground black pepper (to taste)

Steps:

  • Bring 6 quarts water to a boil and add the 2 tablespoons salt.
  • Add the tagliatelle to the boiling water, stirring with a wooden spoon. If the pasta is fresh, it will be done as soon as the water returns to a boil. Otherwise, boil for 2 minutes, turn off the heat, and let the tagliatelle sit for the remaining time specified on the package.
  • Meanwhile, trim the root ends from the leeks and discard the tough green portions (roughly the top 1/3). Slice the remaining pale green and white portions of the leeks into 1/2-inch-thick rounds and rinse in several changes of cold water to remove any grit. Rinse and drain well.
  • In a sauté pan over medium-high heat, heat 2 tablespoons olive oil. Toss in the shrimp and quickly cook, stirring only occasionally, for 2 minutes. The shrimp will be almost but not quite cooked through. Transfer the shrimp to a plate.
  • In the sauté pan, heat the remaining oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 5 minutes. You may need to reduce the heat to medium if the leeks are turning brown.
  • Add the shallot and cook, stirring, for 1 minute. Add the butter and stock and simmer gently for 3 minutes. Add the shrimp and simmer for an additional minute. Season with salt and pepper to taste.
  • Drain the pasta well and return it to the pot or transfer it to a serving dish. Add the shrimp and leek sauce and gently toss to coat the pasta. Sprinkle with the pecorino Romano cheese, toss well, and serve with plenty of additional pecorino passed on the side.

Nutrition Facts : ServingSize 1 portion, Calories 741 kcal, Carbohydrate 90 g, Protein 44 g, Fat 23 g, SaturatedFat 5 g, TransFat 0.1 g, Cholesterol 289 mg, Sodium 3852 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 16 g

SHRIMP TARTLETS



Shrimp Tartlets image

Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons Worcestershire sauce
1 to 2 teaspoons grated onion
1 teaspoon garlic salt
1/8 teaspoon lemon juice
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/2 cup seafood cocktail sauce
30 peeled and deveined cooked shrimp (31-40 per pound), tails removed
Optional: Minced fresh parsley and lemon wedges

Steps:

  • Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

QUICK, SPICY LEEK AND SHRIMP STIR-FRY



Quick, Spicy Leek and Shrimp Stir-Fry image

Searing leeks brings out their crunchy freshness. If you have a large wok, you can use it here; otherwise, a large pan works well. Just be sure to have everything ready to add when needed and let the pan get super hot again between additions. If you have some fresh ginger on hand, toss in a little, minced, when you add the shrimp.

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients 7

2 pounds leeks, preferably smaller, thinner ones
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
8 ounces peeled and deveined medium shrimp (16 to 20 count), halved lengthwise
4 cloves garlic, thinly sliced
Serving suggestion: steamed white rice

Steps:

  • Trim the ends and dark green tops from the leeks and discard. Cut the leeks in half lengthwise, then crosswise into 1-inch pieces. Immerse them in a bowl of cold water, swish to remove any grit and lift them out into a colander. Clean the bowl, change the water and repeat until the water remains clear. You should have 6 cups leeks. Once they are all in the colander, toss them a bit with your fingers to separate the leaves.
  • Heat a large skillet over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Add half the leeks and a generous pinch each salt and pepper. Spread the leeks into a single layer and cook, without stirring, until slightly charred, about 1 minute. Stir in a small pinch pepper flakes and continue cooking, without stirring, 1 minute. Toss and stir until the leeks just start to wilt, about 1 more minute. Transfer to a bowl. Repeat with 1 tablespoon of the oil, the remaining leeks, a generous pinch each salt and pepper and another small pinch pepper flakes, adding the leeks to the bowl when done.
  • Heat the remaining tablespoon of oil in the skillet (let it get really hot). Add the shrimp, garlic and another pinch pepper flakes (or to taste). Season with salt and pepper, and cook, tossing, until the shrimp just starts to turn pink in spots, less than 1 minute. Add the leeks and toss to combine; the shrimp should now be pink. Serve immediately over rice if using.

SAUTéED SHRIMP WITH GARLIC AND SAFFRON



Sautéed Shrimp With Garlic and Saffron image

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 15m

Number Of Ingredients 7

1/4 cup olive oil
3 sliced garlic cloves
1 1/2 pounds peeled shrimp
1 teaspoon smoked paprika
1 teaspoon ground cumin
pinch of saffron
Parsley

Steps:

  • Put 1/4 cup olive oil in a large skillet over medium-low heat.
  • Add 3 sliced garlic cloves, and cook until golden.
  • Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
  • Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 644 milligrams, Sugar 0 grams, TransFat 0 grams

SHRIMP TARTS



Shrimp Tarts image

"Here in the Southwest, anything with green chilies is sure to please," notes Terry Thompson of Albuquerque, New Mexico. "And these shrimp-and-cheese appetizers are not exception. You can alter the amount of chilies according to your taste."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 9

18 slices white bread
Refrigerated butter-flavored spray
FILLING:
1 cup shredded part-skim mozzarella cheese
1/4 cup canned chopped green chilies
1/4 cup diced cooked shrimp
1 green onion, thinly sliced
18 whole small cooked shrimp
Paprika

Steps:

  • With a rolling pin, flatten bread to 1/8-in. thickness. Using a 2-1/2-in. biscuit cutter, cut out a circle from each slice. (Save scraps for another use.) Spritz both sides of circles with butter-flavored spray. Press into ungreased miniature muffin cups. Bake at 400° for 8-10 minutes or until lightly browned., In a large bowl, combine the cheese, chilies, diced shrimp and onion; spoon into cups. Top with whole shrimp and paprika. Broil 5-6 in. from the heat for 2-4 minutes or until golden brown. Serve immediately.

Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 168mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

SAFFRON AND LEEK BUTTER



Saffron and Leek Butter image

Categories     Condiment/Spread     Dairy     Lemon     Saffron     Leek     White Wine     Chill     Gourmet

Number Of Ingredients 5

1/2 teaspoon crumbled saffron threads
2 tablespoons dry white wine
1/2 cup chopped white part of leek, washed well and drained
1 3/4 sticks (14 tablespoons) unsalted butter, softened
2 teaspoons fresh lemon juice

Steps:

  • In a small saucepan heat the saffron with the wine over moderately low heat until it dissolves. In a small skillet cook the leek in 2 tablespoons of the butter over moderately low heat, stirring, until it is softened, add the saffron mixture, and cook the mixture, stirring, for 1 minute. Let the leek mixture cool to room temperature. In a small bowl cream together the remaining 1 1/2 sticks butter, the leek mixture, the lemon juice, and salt and pepper to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with seafood or vegetables.

LEEKS WITH GINGER AND SHRIMP



Leeks With Ginger And Shrimp image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

1/4 cup peanut or olive oil
4 large leeks, about 3 pounds, chopped
1 1/2 to 2 pounds peeled shrimp
1/4 cup minced ginger
Salt and pepper
1 tablespoon good stock, dry sherry or soy sauce, optional

Steps:

  • Put half the oil in a large skillet, preferably nonstick, and turn heat to high. When a bit of smoke appears, add the leeks, all at once. Let sit for a couple of minutes, then cook, stirring only occasionally, for about 10 minutes. When the leeks dry out and begin to brown, remove them from the pan and set aside.
  • With the heat still on high, add the remaining oil to the pan, immediately followed by the shrimp. Sprinkle with the ginger. Cook for about a minute, then stir. Cook, stirring every minute or so, until the shrimp are almost all pink, about 5 minutes. Add the leeks, along with some salt and pepper. When the shrimp are done (no traces of gray will remain), stir in the liquid if desired, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 1302 milligrams, Sugar 6 grams, TransFat 0 grams

LEEK, SAFFRON AND SHRIMP TARTLETS



LEEK, SAFFRON AND SHRIMP TARTLETS image

Categories     Appetizer

Yield 12 Tartlets

Number Of Ingredients 15

-4 large yello bell peppers, halved and seeded
41/2lb shrimp
large pinch of saffron threads (about 30 strands)
30ml/2tbsp hot water
4 large leeks, sliced
60ml/ 4tbs olive oil
4 large eggs
60ml/1pint/ 21/2 cups light cream
60ml/4tbs finely chopped fresh parsley
salt and ground balck pepper
FOR THE PASTRY
450g/1b/4 cups plain (all purpose) flour
5ml/ 1tsp salt
250g/8oz/1cup butter, diced
30-45ml/2-3 tsp water

Steps:

  • 1- To make the pastry, mix together the flour, salt and butter. Using your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Mix in the water and knead lightly to form a firm dough. wrap the dough in clear film (plastic wrap) and chill for 30 minutes 2- Grill (broil) the pepper halves skin sides uppermost , until they are blak. Place the peppers in a bown, oover and leave for 10 minutes. when they are cool enough to handle, peel and cut the flesh into thin strips. 3- Preheat oven to 375F. Roll out pastry and use it to line 12x10 cm/4in tartlet tins, 2.5cm/1in deep. Prick the base and then line the sides (top edges) with strips of aluminum foil. Bake the pastry cases for 10 minutes. Remove the foil and bake for another 5-8 minutes or until they are lightly coloured. Remove them from the oven. Reduce the oven temperature to 350F. 4- Soak the saffron in the hot water for 10 minutes. Fry the leeks and shrimp in the oil over medium heat for 6-8 minutes until beginning to brown. Add the pepper strips and cook for another 2 minutes. 5-Beat the eggs, cream and saffron liguid together. Season and whisk in the parsley. Arrange leeks, peppers and shrimp in the pastry, add the egg mixture and bake for 20-25 minutes until just firm. Serve with salad leaves.

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