Best Saffron Poached Shrimp With Shaved Fennel And Citrus Vinaigrette Recipes
FENNEL & GARLIC SHRIMP
Provided by Ina Garten
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
- Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
- Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.
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
NEW SHRIMP LOUIE (POACHED SHRIMP SALAD)
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
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.
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