QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE
Provided by Sunny Anderson
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
- Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.
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
SAUTéED SHRIMP IN CREAMY SAFFRON SAUCE
Steps:
- Heat a 1/4 cup of white wine in a saucepan, once it comes to a light boil transfer the hot wine into a bowl, pinch in 1/2 tsp saffron threads and set aside to allow the saffron to infuse with the white wine
- Finely mince 2 cloves garlic, finely dice 1/2 of a shallot, finely chop a handful of fresh parsley and pat down 12 raw jumbo shrimp (peeled & deveined) with some paper towels, then season the shrimp with sea salt & black pepper
- Heat a nonstick fry pan with a medium-high heat, after 4 minutes pour in a generous tablespoon of extra virgin olive oil and swirl the pan so it coats the entire surface, instantly add in the shrimps, mix occasionally, after 1 1/2 to 2 minutes remove the shrimps from the pan and transfer to a bowl
- Using the same pan, lower the fire to a low-medium heat, add in another tablespoon of extra virgin olive oil, the diced shallots and the minced garlic, mix continuously, after 30 seconds add in 1 teaspoon of cornstarch and mix together until well combined, then add in the saffron infused white wine and 1/2 cup of heavy cream, continue to mix continuously so the cream does not curd, after 5 to 6 minutes season with sea salt & black pepper and quickly mix together, turn off the heat, add in the cooked shrimp and 1 tablespoon of freshly chopped parsley, mix together until well combined, transfer to a shallow bowl, serve next to a crusty baguette, enjoy!
SAUTEED SAFFRON SHRIMP
Sauteed saffron shrimp are a beautiful yellow color with a delectable flavor. Ready in just minutes with a simple white wine and saffron marinade!
Provided by Katie Moseman
Time 8m
Number Of Ingredients 5
Steps:
- Soak the saffron threads in the white wine at room temperature overnight.
- Toss the shrimp with the white wine, saffron, and olive oil. Set aside while you preheat a large nonstick skillet to medium heat. It's hot enough when few drops of water dropped in the pan immediately hiss into steam.
- Saute the shrimp until firm and no longer translucent, about 3 or 4 minutes. Serve immediately. (I paired this shrimp with Veetee Spicy Spanish Style Rice.)
Nutrition Facts : Calories 167 kcal, ServingSize 1 serving
SHRIMP & COD STEW IN TOMATO-SAFFRON BROTH
I love coming inside on a cold day and smelling this comforting seafood stew simmering in the kitchen. -Lydia Becker, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic, thyme, saffron and bay leaves. Cook and stir 1 minute longer. Add tomatoes, fish, shrimp, water, broth, corn and pepper., Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until shrimp turn pink and fish flakes easily with a fork. Add spinach during the last 2-3 minutes of cooking. Discard bay leaves. If desired, serve with lemon wedges.
Nutrition Facts : Calories 250 calories, Fat 6g fat (1g saturated fat), Cholesterol 121mg cholesterol, Sodium 1005mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.
GRILLED GARLIC SHRIMP WITH SAFFRON
This Spanish tapas is a great summer accompaniment to a sparkling sangria. From a recipe book called Sangria.
Provided by susie cooks
Categories Very Low Carbs
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium nonreactive bowl, whisk together the olive oil, saffron, lime juice and garlic.
- Add shrimp and toss to coat.
- Cover and refrigerate for 2 hours.
- Prepare grill to a medium-high heat.
- Push shrimp onto 4 metal skewers, allowing the excess marinade to drain off.
- Grill until just opaque in the center, about 2 minutes per side.
- Serve.
Nutrition Facts : Calories 311.5, Fat 20.4, SaturatedFat 2.9, Cholesterol 212.8, Sodium 208, Carbohydrate 2.4, Fiber 0.1, Sugar 0.1, Protein 28.6
TAGLIATELLE WITH SEAFOOD, AND SAFFRON CREAM SAUCE
I made this seafood pasta dish for our family's Christams Eve dinner last year. It was a big hit with all the seafood lovers. I saw it made on Jaime Oliver's cooking show, Oliver's Twist.
Provided by Kozmic Blues
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Scrub all little neck clams in sink to remove any excess dirt or sand.
- I usually rub the shells gently together against each other, or use a vegetable scrub brush.
- Peel and devein shrimp.
- If using lobster, steam (2) 1-1 ½ lb lobsters until shells just turn red.
- The meat will cook finish cooking in the sauce.
- Remove tail and claw meat from the shells.
- I usually cut tails in half or thirds and leave the claws whole.
- In the meantime, soak the saffron in the white wine.
- Wine will start to turn reddish orange.
- Add a little oil and the garlic to a frying pan, and cook until softened.
- Add the clams (and/or mussels if using), shake pan a bit to coat the shellfish with the oil and garlic.
- Add the white wine and saffron mixture.
- Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
- Then, lay the rest of the seafood, parsley, and the cream on top.
- Simmer on low for 3 to 4 minutes or until shrimp turn pink.
- Season with salt and pepper to taste.
- Cook the tagliatelle in salted, boiling water until al dente.
- Drain and add to the fish, serve scattered with some of the leftover parsley.
Nutrition Facts : Calories 703.9, Fat 27.3, SaturatedFat 15.1, Cholesterol 177.3, Sodium 66.5, Carbohydrate 86.6, Fiber 4.8, Sugar 3, Protein 18.4
SHRIMP SPAGHETTI WITH TOMATO SAUCE
A delicious spaghetti dish with large shrimp in a tomato sauce.
Provided by Socratic Food
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
- Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
- Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
- Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
- Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
- In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 77.5 g, Cholesterol 79.9 mg, Fat 9.3 g, Fiber 5.4 g, Protein 22.4 g, SaturatedFat 1.4 g, Sodium 159.6 mg, Sugar 6.7 g
SHRIMP WITH CHUNKY TOMATO-SAFFRON SAUCE
Categories Herb Pasta Tomato Appetizer Valentine's Day Shrimp Spring Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield 4 first-course or 2 main-course servings
Number Of Ingredients 15
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add shallots and sauté 2 minutes. Add shrimp and cook until just pink, about 3 minutes. Transfer shrimp to bowl using slotted spoon. Add tomato paste to same skillet and stir 1 minute. Add wine, crushed red pepper and saffron and boil 2 minutes. Add tomatoes, garlic and orange peel and cook until reduced to sauce consistency, stirring frequently, about 5 minutes. Add cream and simmer sauce 3 minutes. Season to taste with salt and pepper.
- Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Season with salt and pepper.
- Add shrimp and oregano to sauce; stir to heat through. Sprinkle with parsley. Serve over fettuccine.
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PAN-SEARED SHRIMP WITH SAFFRON-TOMATO SAUCE RECIPE ...
From mygourmetconnection.com
5/5 (1)Category SeafoodCuisine SpanishTotal Time 40 mins
- Heat 2 tablespoons of the olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the shallots and sauté until light golden in color, 2 to 3 minutes.
- Stir in the white wine and chicken broth, bring to a simmer, then add the saffron. Simmer for 1 minute, add the tomatoes and season to taste with salt and pepper. Reduce the heat to low, cover and cook for 12 to 15 minutes, stirring occasionally. Remove from the heat, add the fresh parsley and transfer the mixture to a serving bowl.
- Without wiping out the pan, increase the heat to medium-high and add the remaining tablespoon each of olive oil and butter. Once the butter and oil is hot, add the shrimp in a single layer.
- Season lightly with salt and pepper and cook until the first side is lightly browned, 1-1/2 minutes. Turn with tongs and continue cooking until browned on the second side and opaque through the center, 1-1/2 to 2 minutes longer.
SHRIMP IN SAFFRON TOMATO CREAM SAUCE | COOK SMARTS RECIPE
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Estimated Reading Time 5 minsTotal Time 30 mins
SHRIMP WITH CHUNKY TOMATO SAFFRON SAUCE RECIPE
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PASTA WITH SHRIMPS, SAFFRON AND TOMATO SAUCE - TETI'S FLAKES
From tetisflakes.com
Cuisine ItalianCategory Main CourseServings 4Total Time 35 mins
- Clean the shrimps well and remove the vein. Personally I prefer to leave the head and shell as they add flavor to the sauce.
- In a pan, over medium heat, add half the amount of olive oil. Sauté the shrimp for about 1 minute on each side. If you have removed the shell then sauté for 30 seconds on each side.
- In a large pot, add 5 liters of water. When the water starts to boil add 2 tbsp salt and after a minute the pasta.
EASY MEDITERRANEAN-STYLE SHRIMP STEW
From themediterraneandish.com
4.9/5 (33)Total Time 35 minsCategory EntreeCalories 377 per serving
- In a large skillet or frying pan, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chopped onions, bell peppers, and garlic. Cook for 3 to 4 minutes, tossing regularly. Stir in spices and cook another minute or so till fragrant.
- Add diced tomatoes and water. Season with kosher salt and pepper. Bring sauce to a boil, then lower heat and let simmer about 10 to 15 minutes.
- Transfer sauce to an oven-save dish (unless you are using a large, deep, oven-safe skillet). Stir shrimp well into the sauce. Add parsley, pine nuts, and toasted sesame seeds. Cover with lid (or tightly with foil.)
SHRIMP PASTA WITH FRESH TOMATOES - MY THREE SEASONS
From mythreeseasons.com
Reviews 12Category PastaCuisine ItalianTotal Time 2 hrs 45 mins
- Heat a sauce pan over medium heat. Add ¼ cup of oil and onions. Season with salt and hot pepper flakes. Cook slowly, reducing heat to medium-low when needed to prevent browning. Cook a total of about 25-30 minutes or until softened and very sweet.
- While onions cook, bring a large pot of water to a boil. Using a paring knife score tomatoes by cutting a small ‘x’ through the skin on the bottom of the tomatoes. This will make them easier to peel. Fill a large bowl with cold water and ice. Add tomatoes to boiling water in batches for about 15-30 seconds. Use a spider or slotted spoon to transfer to ice water bath. When cooled, drain tomatoes and pat dry. Peel and discard skin. Chop in ½ inch pieces. Keep water in pot warm to later use for pasta.
- Add tomatoes, saffron, salt and 2 tablespoons of oil to cooked onions. Bring to a simmer and cook for about 1 – 1 ½ hours or until sauce is flavorful and thickened.
- Bring water back to a boil for the pasta. Season very generously with salt and cook pasta until al dente. Drain. While pasta cooks, heat a large pan over medium-high heat. Add remaining tablespoon of oil followed by the shrimp. Cook a total of about 3 minutes or until mostly cooked through, flipping half way through. Remove from pan and lower heat to medium. Add cooked pasta to pan with enough tomato sauce to coat. Add butter and toss until melted and emulsified. Stir in shrimp. Transfer to serving bowls and top with a spoonful of additional salt, a drizzle of olive oil and basil. Enjoy.
SPANISH GARLIC SHRIMP WITH SAFFRON, TOMATOES & WHITE WINE ...
From spainonafork.com
5/5 (1)Servings 1Cuisine SpanishCategory Appetizer
- Add a 1/4 cup of warm white wine into a bowl (I heated mine in a sauce pan for just 1 minute), pinch in 1/2 tsp of saffron threads and set aside to let the saffron infuse with the wine
- Thinly slice 4 cloves of garlic, reserve a generous 1/2 cup of canned diced tomatoes and season 15 raw jumbo shrimp (peeled & deveined) with sea salt & freshly cracked black pepper
- Heat a fry pan with a medium-high heat and add in 2 tbsp of extra virgin olive oil, after 2 minutes add the shrimps into the pan seasoned side down, 1 minute later flip the shrimp, after a total cooking time of 2 minutes, remove the shrimps from the pan and set aside
- Using the same pan with the same heat add in the sliced garlics and mix with the olive oil, 30 to 60 seconds later (you don´t want to burn the garlic), add in the saffron infused wine and quickly mix it all together, the wine might jump from the pan because of the alcohol, so be careful, about 90 seconds after adding the white wine and all the alcohol has burned off, add the diced tomatoes, season with sea salt & freshly cracked black pepper and mix it all together
GARLIC SHRIMP IN TOMATO SAUCE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- In a large nonstick frying pan, heat the oil over moderate heat. Add the shrimp, garlic, red-pepper flakes, salt, and black pepper and cook, stirring occasionally, until the shrimp are just done, about 5 minutes. Remove the shrimp with a slotted spoon.
- Add the fresh tomatoes, canned tomatoes, rosemary, capers, and olives to the pan. Reduce the heat and simmer, covered, for 15 minutes. Stir in the shrimp and simmer until just heated through, about 1 minute.
SHRIMP AND SPINACH IN SAFFRON CREAM RECIPE - FOOD & WINE
From foodandwine.com
Servings 4
- Heat a large nonreactive skillet over high heat. Add handfuls of the spinach, with water clinging to it, to the pan, stirring to wilt the leaves before each addition. Continue until all the spinach has wilted. Transfer the spinach to a colander to drain well and then chop it coarsely. Wipe out the skillet.
- Melt the butter in the skillet over moderate heat. When the foam subsides, add the shrimp, season with salt and pepper and cook, stirring, until pink and starting to curl, about 3 minutes. Transfer the shrimp and any cooking juices to a plate.
- Heat the oil in the skillet. Add the shallots and cook over moderate heat until softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to moderately high and add the wine with the saffron. Boil until the wine is reduced by half.
SHRIMP IN SAFFRON TOMATO CREAM SAUCE - COOK SMARTS
From mealplans.cooksmarts.com
Total Time 35 minsCalories 482 per serving
- Heat a saute pan over medium-high heat. Add oil and then onions to heated oil. Saute until softened, ~3 minutes.
- Add saffron infused wine and garlic. Saute for another minute or two, and then add in tomatoes, salt, pepper, and sweetener. Saute for ~5 minutes. At this point, you have the option of pureeing your sauce with an immersion blender directly in the pan, transferring the sauce to a blender to puree, or just skipping the puree step altogether.
- Return (pureed or not) sauce to a simmer and then add in shrimp. Cook for 6 to 8 minutes, until shrimp is cooked through.
SHRIMP IN TOMATO SAUCE | SO DELICIOUS
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5/5 (2)Total Time 25 minsCuisine FusionCalories 353 per serving
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