Shrimp With Chunky Tomato Saffron Sauce Recipes
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 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 ...
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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.
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- 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.
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
SHRIMP PASTA AND SPICY FRESH TOMATO SAUCE WITH SAFFRON
From honestcooking.com
Cuisine ItalianCategory PastaServings 3Estimated Reading Time 5 mins
- Cook onions: Heat a sauce pan over medium heat. Add 1/4 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.
- Blanch and peel tomatoes: 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.
- Cook tomatoes: 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.
- Cook pasta and shrimp: 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.
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.
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- 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.
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