Spicy Shrimp And Vegetables In A Saffron Broth Food

SHRIMP IN SAFFRON BROTH

Steps:

• Heat a large saute pan over medium. Add oil and heat until hot but not smoking. Cook fennel, carrots, and saffron until vegetables are starting to soften, stirring occasionally, about 4 minutes.
• Season shrimp with salt and pepper; add to pan and cook 1 minute, then turn shrimp. Pour in wine and stock, and cook just until shrimp are pink and opaque throughout, about 2 minutes.
• Serve shrimp, vegetables, and broth over couscous in shallow bowls.

SHRIMP RAVIOLI IN SAFFRON BROTH

Steps:

• Place the shrimp and eggs in a food processor with a metal blade. Pulse until the shrimp are coarsely chopped. Scrape the sides of the bowl and add the heavy cream, bread crumbs, salt, and pepper and pulse just to combine. Don't over-process the cream or you'll wind up with grainy textured cream or even butter. Remove the mixture to a bowl and add the chopped tarragon leaves, blending them in with a spatula.
• Lay out one wonton skin on a board. Using a pastry bag or a teaspoon, place approximately one teaspoon of the filling in its center. Brush a second wonton skin with the egg-water mixture and lay over the filling, pressing lightly with your fingers to remove any trapped air and seal the edges of the wonton skins. Continue to make ravioli in this manner until all the filling has been used. The uncooked ravioli should be stored refrigerated in a container, sprinkled lightly with cornstarch. They will keep up to two days in the refrigerator, or for several weeks in the freezer. To freeze, lay the ravioli in a single layer on a wax-paper lined sheet pan and place in a freezer until frozen. They can then be removed and stored in freezer bags.
• Heat the fish stock in a sauce pan and set aside. In another sauce pot heat the olive oil, add the chopped onions and cook until wilted. Add the crushed tomatoes and cook for 10 minutes before adding the fish stock and saffron. Continue to cook for 30 minutes until ready to serve.
• To cook the ravioli, drop them into boiling salted water and continue cooking at a boil until they begin to float (about two to three minutes for fresh ravioli, 5 to 6 minutes for frozen ones). Drain and divide among soup bowls. Add 1/2 cup saffron broth to each bowl, garnish with a little diced tomato and some chopped fresh herbs such as tarragon or chives. Serve hot.

SAFFRON LINGUINE WITH SPICY SHRIMP AND VEGETABLES

Steps:

• Put a kettle of water on to boil for cooking linguine.
• In a bowl toss shrimp with 1 teaspoon oil, 1/8 teaspoon red pepper flakes, and salt and pepper to taste. Heat a 12-inch non-stick skillet over moderately high heat until hot enough to make drops of water scatter and sauté shrimp in 2 batches until golden and cooked through, 1 to 2 minutes on each side, transferring as cooked to a plate.
• To skillet add wine and boil until most is evaporated. Add remaining 1/2 teaspoon oil, onion, garlic, remaining 1/8 teaspoon red pepper flakes, and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened. In a bowl whisk together tomato paste and chicken broth and add to skillet with fennel and bell pepper. Simmer mixture, covered, until fennel is tender, about 10 minutes.
• In a very small bowl or ramekin combine hot water and saffron.
• While fennel mixture is simmering, add salt to taste and linguine to boiling water and cook until al dente. Drain linguine well in a colander and return to kettle. Toss linguine with saffron mixture until evenly coated and keep warm.
• To simmering fennel mixture add tomatoes and fish stock and simmer 2 minutes. Add shrimp and spinach and cook, covered, until just heated through until spinach is slightly wilted, 1 to 2 minutes. To pasta add vegetable mixture, parsley, and salt and pepper to taste and toss well.

SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH

Steps:

• Peel the shrimp, reserving the shells. Carefully devein the shrimp and coarsely chop. Coarsely chop the scallops and combine with the shrimp and 1/4 cup water in the bowl of a food processor fitted with the steel blade. Pulse on and off to finely chop but don't create a puree. Add another tablespoon of water if the mixture becomes sticky. Cover, and set aside in the refrigerator while you make the broth.
• Start the broth, or fumet, by heating the olive oil in a large straight-sided saute pan. Add the reserved shrimp shells, onions, garlic, and hot pepper. Saute over moderate heat for about 10 minutes until the onions have softened and the shells have turned deep pink. Add the wine and reduce until you have 1/4 to 1/3 cup left in the pan. Add 4 cups water and boil vigorously to reduce until you have about 3 cups of liquid left. Strain the fumet through a fine sieve into another large saute pan. Add the tomato and bring to a boil. Taste and add salt, if necessary. Set aside over very low heat and simmer gently while you cook the pasta.
• Bring at least 5 quarts of water to a boil in a large pot. Generously salt the water and drop in the spaghettini. Cook, stirring often, until the pasta is almost al dente, about 4 minutes. Drain the pasta and transfer to the fumet. Fold in the chopped shrimp and scallops along with the butter and parsley. Simmer just until the spaghettini is al dente and the seafood is cooked through, 1 to 2 minutes. Serve immediately.

SPICY SHRIMP BROTH

Steps:

• Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered, 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.
• Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the carrot, celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chiles de arbol and cook 5 more minutes. Stir in the tomato paste and dried shrimp powder and cook 3 minutes.
• Add the cooked vegetables to the broth. Cook over medium-low heat, covered, 1 hour, 30 minutes. Add the shrimp. Turn off the heat and let stand 3 minutes, or until the shrimp are cooked through. Serve with lime wedges.

SPICY SHRIMP BROTH

Steps:

• In a large pot, bring the reserved shrimp shells and seafood stock to a boil over medium-high heat. Reduce the heat and simmer to blend the flavors, uncovered, for 20 minutes, stirring and skimming the surface occasionally. Strain the broth into large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.
• Meanwhile in a medium, heavy saute pan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the carrot, celery, and bell pepper and cook until fragrant, about 7 minutes. Add the tomato and chile de arbol and cook for 5 minutes longer. Mix in the tomato paste and dried shrimp powder and cook for 3 minutes.
• Add the cooked vegetables to the warm broth and stir. Cook on medium-low heat, covered, for 1 1/2 hours. Add the shrimp to the simmering broth. Turn off the heat and let the soup stand for 3 minutes until the shrimp are translucent and cooked through.
• Serve hot with lime wedges.

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.

SAFFRON SHRIMP PAELLA

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.

SEAFOOD IN SAFFRON BROTH

Steps:

• Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
• In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.
• Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.

SHRIMP WITH SAFFRON ORZO

Steps:

• On high heat, bring broth to a boil.
• Reduce to low and simmer and add saffron.
• Return to boil and add orzo. Cook until tender (about 10 minutes).
• Drain orzo and add 4 tablespoons oil, salt, pepper, juice of half a lemon and parsley. Mix and set aside.
• Toss shrimp with salt, pepper, and remaining lemon juice.
• Heat remaining oil in saucepan.
• Add shrimp and cook until thoroughly pink about 4 minutes total.
• Mix shrimp with orzo.

SHRIMP IN A SPICY GINGER-CILANTRO BROTH - CLEAN EATING

Steps:

• Pour chicken broth into a microwave-safe bowl and microwave covered on high until broth is hot, approximately 3 minutes, depending on the power of your appliance.
• Meanwhile, chop cilantro, including stems.
• Reserve 1 cup of chopped leaves for garnish.
• Thinly slice ginger.
• Crush garlic cloves with the flat side of your knife.
• Cut chili pepper in half: remove seeds if you want less heat in your soup.
• When broth is hot, pour into a medium saucepan.
• Add chopped cilantro stems and leaves (except reserved cup) ginger, garlic and chili pepper and cover.
• Simmer over medium heat for 5 minutes.
• Strain broth into the microwave-safe bowl, then return strained broth to saucepan.
• Add shrimp and vegetables.
• Cook for 3 minutes.
• Garnish with cilantro leaves you've set aside and discard the rest.