Best Saffron Poached Shrimp With Shaved Fennel And Citrus Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUTéED SHRIMP IN CREAMY SAFFRON SAUCE



Sautéed Shrimp in Creamy Saffron Sauce image

Provided by Albert Bevia @ Spain on a Fork

Categories     Appetizer

Number Of Ingredients 11

12 raw jumbo shrimp (peeled & deveined)
2 tbsp extra virgin olive oil
2 cloves garlic
1/2 shallot
1 tsp cornstarch
1/4 cup white wine
1/2 tsp saffron threads
1/2 cup heavy cream
handful freshly chopped parsley
sea salt
black pepper

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!

POACHED SHRIMP



Poached Shrimp image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

2 teaspoons sea salt
2 lemons, halved, plus more for serving
3 bay leaves
1 handful fresh thyme leaves
1 handful fresh flat-leaf parsley
1/4 cup seafood seasoning (recommended: Old Bay or Zatarains shrimp boil)
2 pounds jumbo shrimp, with shells, heads, and tails on
Bloody Mary Cocktail Sauce, recipe follows
4 ripe tomatoes, coarsely chopped
2 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1/2 cup ketchup
2 tablespoons grated fresh or prepared horseradish
1 lemon, juiced
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1 shot pepper vodka
1 teaspoon celery seed
Sea salt and freshly ground black pepper

Steps:

  • Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
  • Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
  • Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

PANCETTA WRAPPED BAYOU LA BATRE SHRIMP WITH RIKARDS MILL YELLOW CORN GRITS AND GRILLED HEIRLOOM TOMATOES



Pancetta Wrapped Bayou La Batre Shrimp with Rikards Mill Yellow Corn Grits and Grilled Heirloom Tomatoes image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 24

24 (U-8) head on wild shrimp
8 ounces pancetta
1 tablespoon lemon pepper
4 ounces Worcestershire sauce
1 quart whole milk
1 pint water
3 jalapeno peppers, split
4 cups yellow corn stone-ground grits
1 tablespoon whole butter
1 tablespoon mascarpone cheese
Salt and pepper
3 peeled and sliced shallots
2 corn cobs, kernels removed
All the shrimp shells from peeling shrimp
1 tablespoon whole butter
1 tablespoon tomato paste
1-ounce dry sherry
1 1/2 quarts shrimp stock
1 tablespoon all-purpose flour
6 pieces okra, rolled in rice flour
6 (1/2-inch) thick slices heirloom tomatoes
Shaved fennel, soaked in ice water
Fennel Fronds, for garnish
Micro parsley, for garnish

Steps:

  • Pancetta Wrapped Shrimp:
  • To prepare the shrimp, shell and devein, leaving the head on and reserving shells for the Shrimp Reduction. Slice the pancetta or have your grocer slice it for you the same thickness as slab bacon. Wrap the flesh part of each shrimp with the pancetta. To cook the shrimp, season the shrimp with lemon pepper and saute over medium heat until the pancetta is golden brown and crisp. Deglaze the pan with Worcestershire and reduce to coat the shrimp. Reserve for plating.
  • Yellow Corn Grits:
  • To cook the grits: Bring the milk, water and jalapenos to a simmer over medium heat. Add the grits and butter; simmer until tender adding additional water if needed, stirring occasionally. When grits are tender, finish with mascarpone cheese and season with salt and pepper. Reserve warm for plating.
  • Shrimp Reduction:
  • In a small saucepan sweat the shallot, corn cobs and shrimp shells in whole butter until orange. Add tomato paste and caramelize. Deglaze with white wine and reduce. Add shrimp stock and simmer for 1/2 hour. Strain, reduce by 1/2 and finish with whole buerre manie - buerre manie is made by combining the whole butter with the flour. Reserve for plating.;
  • To garnish the plate:
  • Fry okra in 350 degrees F oil until golden. Grill heirloom tomatoes. Place tomatoes and okra in the middle of the plate, spoon grits on top of the okra and tomatoes, arrange shrimp around the plate. Sprinkle shaved fennel, fronds and parsley on top of dish.

NEW SHRIMP LOUIE (POACHED SHRIMP SALAD)



New Shrimp Louie (Poached Shrimp Salad) image

In this spirit of classics like shrimp Louie or niçoise salad, this is a fairly basic, highly customizable salad-for-dinner deal, in which the nonnegotiables are fresh seafood (shrimp or salmon), crunchy lettuce (romaine or Little Gems) and tons of lemon (which comes in a tangy vinaigrette made with shallot and tarragon). From there, you can add any number of raw or lightly blanched vegetables, like shaved radish, sliced avocado or blanched green beans. To make things easy and efficient, the shrimp, eggs and green beans can all be cooked in the same pot of boiling water, so it's not much of a fuss.

Provided by Alison Roman

Categories     brunch, dinner, lunch, weekday, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
8 ounces green beans, tails trimmed
1 1/2 pounds large shrimp, shell on, deveined if you like
4 large eggs
1 small shallot, sliced
2 tablespoons fresh tarragon leaves, finely chopped
3 tablespoons fresh lemon juice
Freshly ground black pepper
1/2 large head romaine lettuce or 3 heads Little Gem lettuce, torn or cut into large pieces
1 medium watermelon radish or 3 regular radishes (or a mix of both), thinly sliced
1 avocado, thinly sliced
Olive oil, for serving
1 cup aioli or mayonnaise, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, 2 minutes or so. Remove from water and transfer to a plate to cool. (No need to use an ice bath, but if you want to, go for it.)
  • Add shrimp and cook until bright pink and just cooked through, 2 to 4 minutes depending on the size of the shrimp. Transfer to a plate to cool. Once the shrimp are cool enough to handle, peel.
  • Return the water to a boil and gently lower in eggs. Boil for 6 to 7 minutes (6 for runnier yolks, 7 for slightly firmer). Remove from heat and run under cold water for a minute or two. (Feel free to place them in an ice bath, if you wish, but I find very cold running water does the trick.)
  • Combine shallot, tarragon and lemon juice in a small bowl and season with salt and pepper.
  • To assemble the salad, arrange the lettuce on a large serving platter or in a shallow bowl and scatter with radishes, avocado, green beans and shrimp. Spoon shallot mixture over everything and drizzle with olive oil. Peel and halve the eggs and nestle in the salad. Serve with aioli or mayonnaise alongside for individual dressing.

SAUTéED SHRIMP WITH GARLIC AND SAFFRON



Sautéed Shrimp With Garlic and Saffron image

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 15m

Number Of Ingredients 7

1/4 cup olive oil
3 sliced garlic cloves
1 1/2 pounds peeled shrimp
1 teaspoon smoked paprika
1 teaspoon ground cumin
pinch of saffron
Parsley

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

Related Topics