Saffron Shrimp And Zucchini Food

MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI

Steps:

• In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
• Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
• In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
• Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
• Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
• Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.

PASTA WITH ZUCCHINI, SHRIMP AND SAFFRON

Steps:

• Place the oil in a large skillet set over medium heat. Working in batches, brown the zucchini rounds in the hot oil until golden, about 2 to 3 minutes. Scoop the rounds out of the pan with a slotted spoon and drain them on paper towels. Repeat until all the zucchini is cooked.
• Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Meanwhile, combine the stock and saffron in a small saucepan and bring just to a boil. Set aside.
• Place the skillet in which the zucchini has cooked back over high heat. If there is less than 1 tablespoon of oil remaining in the pan, add a bit more. When the oil is very hot, add the shrimp and cook, stirring, until they are just cooked, about 2 minutes. Add the tomatoes and garlic and cook for an additional 2 to 3 minutes. Add the stock, basil and butter, and season to taste with salt and pepper.
• Drain the pasta and immediately add it to the pan with the sauce. Toss quickly over low heat until combined. Serve immediately with grated Parmesan on the side.

LOBSTER RISOTTO WITH SAFFRON, CHERRY TOMATOES AND ZUCCHINI

Steps:

• For the court-bouillon: Prepare a large pot of boiling water (about 8 quarts). To the water, add the lemon halves, garlic, thyme, coriander seeds, bay leaves, salt and wine. Bring the pot back to a boil, then add the lobster and cook until bright red, 10 minutes. Remove the lobster from the water and set aside to cool.
• When cool enough to handle, remove the tail, claw and knuckle meat and reserve the shells and bodies. Keep 2 pieces of claw meat whole and reserve. Slice 1 tail lengthwise into 4 pieces and reserve. Dice the remaining tail into large chunks along with the remaining claw meat and knuckle meat. Set aside.
• For the risotto: Warm the chicken stock in a saucepan over medium-low heat. Add the reserved lobster shells and bodies to the stock.
• Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion, season with kosher salt and a pinch of crushed red pepper and saute until the onions are translucent, 5 minutes. Add the rice and stir to coat with the olive oil and onion. Toast the rice, stirring frequently, for 2 to 3 minutes. Add the wine, tomatoes and a pinch of salt and stir frequently until the liquid has completely absorbed.
• Begin to add the hot stock, two ladlefuls at a time. Stir frequently until the stock has absorbed into the rice. Add the saffron. Repeat adding the stock two more times until the rice is tender but still has some bite to it. There may be leftover stock. Add the zucchini, diced lobster meat, butter, parmesan cheese and parsley. Stir vigorously to combine. Season with kosher salt to taste.
• To plate, scoop generous portions of risotto into 4 bowls. Halve the reserved pieces of claw meat crosswise to make 4 pieces. Garnish each portion with a piece of lobster claw and tail.

SAUTéED SHRIMP WITH GARLIC AND SAFFRON

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.

SHRIMP AND ZUCCHINI RISOTTO

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook for about 15 minutes. (I do not cook the zucchini with the risotto, as it would get too soft; by sauteing it on a higher flame I'm able to achieve a different texture, and I like it much better when added to the rice.) Remove the zucchini to a plate and reserve. Heat 1 tablespoon olive oil and 1 tablespoon butter in a second large skillet over medium-high heat until the butter is melted and foamy. Add the shallots and saute until tender, about 3 minutes. Add the rice and cook, stirring, to toast it. Stir in 1 cup wine, reduce the heat to a medium-low simmer and let the alcohol evaporate for about 3 minutes. Stir the rice constantly; do not get distracted and let it become dry. As the liquid gets absorbed, begin adding the vegetable broth, one ladle at a time.
• Meanwhile, as your risotto is cooking and while you are stirring, heat the remaining 2 tablespoons olive oil and 1 tablespoon butter in a medium skillet. When the butter is melted, add the shrimp and sprinkle with salt and pepper. Add about three-quarters of the parsley and remaining 1/4 cup wine. Cook over medium heat for about 3 minutes, and when the shrimp turn bright pink remove from the heat and set aside. Do not discard the juice.
• Once the risotto has cooked for 20 to 25 minutes, and as your vegetable broth is almost finished, start tasting the rice and feel its consistency. If it needs more time on the stove, you can ladle in some warm water to keep it going a few minutes more. Stir in a couple tablespoons of cheese, if using. (Italians do not like to see cheese and fish together, so I use Parmesan almost as a seasoning while I cook the rice.)
• If you've done everything right, this is the moment to stir in the already browned zucchini and the cooked shrimp; the sauce from the shrimp will help the risotto gain the final 5 minutes of cooking time without the need of any additional water.
• Ladle the risotto into serving bowls. Sprinkle with the remaining parsley and drizzle with olive oil.
• Wine suggestion for this recipe: Pinot Grigio

SAFFRON SHRIMP AND ZUCCHINI

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!

SHRIMP WITH ZUCCHINI NOODLES

Steps:

• Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
• Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

SAFFRON SHRIMP

Steps:

• combine first 5 ingredients in a large non stick skillet, cook for 5 minutes add shrimp, cook 2 minutes until cooked through.
• pour everything into a bowl, chill.
• stir in parsley before serving.

SIMPLE SHRIMP AND ZUCCHINI SAUTE

Steps:

• Melt butter in non-stick skillet on med-hi heat.
• Add shrimp; saute 1 minute.
• Add zucchini, saute 2 minutes.
• Add tomato, seasoning, salt and red pepper; cook and stir for 3 minutes.
• Transfer to plate; sprinkle with parmesan.