Shrimp Zarzuela Recipes

SHRIMP QUESADILLAS

Steps:

• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
• Stir salt, cumin, and chili powder into onion and bell peppers.
• Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
• Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
• Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
• Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
• Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

ZARZUELA

Steps:

• Take a large oven dish.
• Clean peppers and cut in rings.
• put some olive oil in pan, bake them for 3 minutes or so.
• Cook gambas until they are pink, throw water away let them cool.
• Now cut the white fish in large chunks and put a little flour on them.
• also put some flour on the squid.
• Take out the peppers, put them in the oven dish.
• Add some olive oil and now bake the white fish and squid.
• Just 1 minute each side, then put them in oven dish.
• Add the mussels and the glas of wine to the oven dish.
• Now clean the gambas, add these to the oven dish.
• The oil in the pan, add the brandy, and light it with a match.
• softly shake the pan, until the flames are gone, now add the juice to the oven dish.
• Heat oven until 200 degrees celsius.
• Now add the sofrito sauce.
• Sofrito sauce is a tomato, with garlick and onions sauce.
• You can buy these in jars, usually italian.
• Shake the oven dish a little bit, and place dish in oven for 20 minutes.
• Take a kitchen machine, and in here you put the 3 slices of bread without the crust, the almonds and the garlic.
• add a little olive oil!
• After 20 minutes you take out the oven dish, add the almond sauce, make sure all the fish is covered with the sofrito and almond sauce.
• Put oven dish for another 10 minutes in the oven.
• Now the dish is ready!

ZARZUELA DE MARISCOS (SPANISH SEAFOOD STEW)

Steps:

• Add the saffron to the white wine and let it steep for 20-30 minutes.
• Make the almond paste. Add the almonds, parsley, garlic and olive oil to a food processor and pulse it until it forms a thick, grainy paste (don't overblend it into a smooth paste). Set it aside.
• Heat the olive oil in a large stock over medium heat. Add onions and cured pork and saute for about 5 minutes until onions are softened and translucent. Add garlic in the last minute.
• Add the brandy and white wine with saffron and simmer for about 5 minutes.
• Add the tomatoes, fish stock and clam broth. Simmer another 5 -10 minutes.
• Add the paste and stir it in. Simmer a few more minutes.
• Add the clams and mussels and simmer gently until the shells open. Stir once or twice so they cook evenly.
• Turn off the heat. Add the rest of the seafood, cover the pot and let it cook in the heat of the broth for 5 - 10 more minutes. Stir occasionally to submerge everything in the broth.
• Ladle into individual bowls and add optional seasonings, to taste.

SHRIMP ZARZUELA

Steps:

• In large skillet over high heat, heat oil until hot. Add shrimp; cook stirring constantly, until they turn pink, about 4 minutes. Remove shrimp from skillet and reduce heat to medium-high.
• Add onion and garlic; cook, stirring occasionally, until onion is tender, about 1 minute.
• Add vinegar; cook just until vinegar has been absorbed, about 2 minutes.
• Add tomatoes, paprika, salt, red pepper and saffron threads; cook, stirring frequently until tomatoes are softened, about 3 minutes. Stir in wine; simmer, uncovered, for 5 minutes.
• Return shrimp to skillet and cook just until heated through, about 3 minutes. Serve with lemon wedges, chopped parsley and rice, if desired.

ROASTED SHRIMP IN CAZUELA

Steps:

• Preheat the oven to 400 degrees F.
• Toss together the oil, chiles, thyme, garlic and some salt and pepper on a baking sheet. Roast until the oil is fragrant, about 10 minutes.
• Remove the baking sheet from the oven and add the shrimp, tossing with tongs to coat in the mixture. Roast until the shrimp are pink and just cooked through, about 8 minutes. Remove and drizzle with a splash of sherry vinegar and garnish with parsley. Serve with baguette slices.

ZARZUELA

Steps:

• Heat the oil in a large pot. Add the garlic and cook, being careful not to burn. Add the onions and peppers and saute for about 2 minutes. Add the marjoram, crushed red pepper, thyme and bay leaves. Sprinkle with salt and pepper and saute for 1 minute. Stir in the chili powder and saffron and cook for 30 seconds. Add the chicken stock and wine and bring to a boil. Add the tomatoes and brandy, if using, and bring to a boil. Add the fish, mussels, clams and shrimp, stir and bring back to a boil. When the clams open up, turn off the heat. Add the olives and squid, stir and let stand a few minutes. Discard the bay leaves and serve.