SAFFRON SHRIMP PAELLA
Provided by Harley Pasternak, M.Sc.
Categories Rice Shellfish Dinner Seafood Shrimp Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a medium heavy skillet with 2-inch sides, warm the oil over medium heat. Add the onion and bell pepper. Cook for 6 minutes until softened, stirring often. Stir in the garlic, saffron, paprika, and salt and pepper to taste. Add broth and rice.
- Bring to a boil; reduce the heat to low; cover and simmer for 12 minutes until the rice is almost tender. Nestle the shrimp and peas in the rice, and add 1/4 cup (or more) of the broth to moisten. Cover and cook until the shrimp are just opaque in the center, about 5 minutes. Season to taste with salt and pepper. Serve.
SAUTéED SHRIMP WITH GARLIC AND SAFFRON
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 15m
Number Of Ingredients 7
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
SAFFRON POACHED SHRIMP WITH SHAVED FENNEL AND CITRUS VINAIGRETTE
Provided by Seamus Mullen
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Remove the heads and shells from the shrimp, keeping the tails intact, and reserve. Devein the shrimp and set aside on ice.
- For poaching liquid: steep the saffron in the white wine. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until oil slides easily across the pan, add the reserved shrimp heads and shells and cook until they turn an orange-red color. Add the fennel, onion, carrot and gently brown, about 2 minutes. Using a cheese grater, gently grate the tomato into the broth and cook for another 3 to 5 minutes. Add the white wine and saffron mixture, water, whole tarragon, and whole basil. Bring to a boil and reduce to a gentle simmer for 45 minutes, skimming frequently. Strain and set aside.
- For the skewers: place shrimp on a skewer, piercing through the tail and body, about 3 per skewer. Season with kosher salt.
- Return the poaching liquid to the stove and heat to a gentle simmer. Add the shrimp skewers to the liquid and cook, until the shrimp are firm and just cooked through, being careful not to over cook, about 2 to 2 1/2 minutes. Serve on top of Shaved Fennel with Citrus Vinaigrette and garnish with fennel fronds.
- Carefully arrange fennel, avocado, and grapefruit on a plate and dress with the Citrus Vinaigrette.
- In a medium size mixing bowl, whisk together the garlic, honey, mustard, vinegar, lemon juice, orange juice, and salt. Gradually pour the olive oil and canola oil into the mixture while whisking. Set aside.
SAFFRON SEAFOOD SOUP
This recipe is a variant of a spanish soup recipe of my mother based on tomatoes, shrimps and bread. In this case I have used fish and avoid the use of bread to make it lighter. Pollock has been used but other fish such as cod, monkfish, or similar can also be used. Parsley can be substituted with coriander leaves, getting a stronger taste.
Provided by SLA_Gaia
Categories Clear Soup
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- - Add the olive oil in a sauce pan and fry on low heat the onion, garlic and celery.
- - When the onion becomes golden, add the tomatoes and the glass of white wine, and cook for approximately 5 minutes.
- - Add the bay leaf, stock and saffron, bring to boil, reduce the heat, cover with the lid and simmer during 25 minutes.
- - Cut the pollock in pieces of approximately 2 cm, peel the scampi leaving the tail and making a shallow cut along the back. Add the pollock and the scampis to the soup and cook for 5 minutes.
- - Season with salt and pepper according to taste.
- - Serve with parsley on top.
SAFFRON SOUP
Provided by Nancy Harmon Jenkins
Categories dinner, soups and stews, appetizer
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in a heavy-bottom soup kettle. Add onions, garlic and saffron and cook over medium-low heat, stirring frequently, until onions are softened. Do not let onions brown.
- Bring chicken stock to a boil. Add bread crumbs to onions and stir to mix thoroughly. Add chicken stock and stir again. Bring soup to a boil and immediately lower heat and simmer, covered, for 20 minutes.
- Puree soup in a blender, food processor or fine-mesh food mill. Strain soup, discarding solids. Return to rinsed-out soup kettle. Add cream and lemon juice. Mix well and taste, adding salt and pepper if desired. May be served immediately, or chilled and served as a summer soup.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 299 milligrams, Sugar 6 grams, TransFat 0 grams
SAFFRON SHRIMP AND ZUCCHINI
From coastal Italy (it didn't say where). Prep time is for shrimp that is already cleaned. Personally I like my pasta a little more cooked than given here but this is personal choice.
Provided by Annacia
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Set a large pot of water to boil.
- Season it with some salt and an ounce of olive oil.
- Once the water is boiling, set the fettucini in the pot to boil, stirring every minute or two.
- Set a timer for 10 minutes.
- In a large skillet, heat 2 ounces of olive oil in the pan to get hot on medium-high heat.
- Saute the shrimp about 2-3 minutes, until just pink.
- Remove with a slotted spoon to save the oil.
- Add the zucchini and garlic to the pan. Saute for about 3-4 minutes, until the zucchini is just turning soft.
- The fettucini is probably done around this time, remove and drain well, set aside.
- Add the broth, parsely, and the saffron.
- Reduce by a quarter.
- Return the shrimp to the pan, and simmer for about 2 minutes.
- Toss in the fettucini and let it get hot. Serve on a large oval dish, and sprinkle with fresh parsely for garnish!
Nutrition Facts : Calories 744.5, Fat 28.2, SaturatedFat 4.6, Cholesterol 275, Sodium 975, Carbohydrate 84.6, Fiber 4.4, Sugar 3.5, Protein 37.1
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