Shrimp In Saffron Broth
January 14, 2017
Categories: Comfort Food, Dinner, Lunch, Main Dish, Shellfish, Shrimp, Indian, North American, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Ladies Luncheon, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Heart Healthy, High Fiber, Low Calorie, Low Carbohydrate, No Eggs, Non-Dairy, Canned Tomatoes more
"This is an 'old classic' recipe; and, has been posted just about everywhere online - so, I'm not sure who to give this credit to. It's a very simple dish; which is equally good on it's own. However, I have 3 optional ingredients which really changes this 'simple' recipe; to something extra special. My 'extra' ingredients are: tomatoes, chick peas; and, golden raisins. And, whichever ingredient(s) you plan to use - whether it is one, or all 3 - it always comes out wonderful. I usually serve this over couscous, rice, or orzo - couscous happens to be my favorite. Now, saffron is expensive ... but, you don't use too much; and, that and the shrimp are really the only expensive ingredients in the entire dish. So, splurge - it is worth it."
- FOR SHRIMP
- FOR BASE
- FOR OPTIONAL INGREDIENTS
- Serving Size: 1 (462.8 g)
- Calories 252.5
- Total Fat - 7.4 g
- Saturated Fat - 1 g
- Cholesterol - 214.2 mg
- Sodium - 1728.4 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 3.2 g
- Sugars - 12.9 g
- Protein - 26.1 g
- Calcium - 144.7 mg
- Iron - 1.8 mg
- Vitamin C - 24.8 mg
- Thiamin - 0.1 mg
Shrimp ... First, fresh is always best; however, frozen shrimp will work just fine. But remember, if using frozen shrimp; thaw in the refrigerator in a colander, over a bowl, covered well. You do not want the shrimp to sit in water as it defrosts.
Then, once the shrimp are thawed; set the shrimp on the counter to take the chill off - and, pat dry with a paper towel. Season the shrimp with salt and pepper.
Saute ... I prefer to use a large non-stick pan for this. Add the oil, just enough to VERY lightly coat the bottom of the pan (sometimes, I just use a non-stick or olive oil spray); and, bring to high heat. Saute the shrimp on each side just a minute; until you get a nice sear. They will finish cooking in the broth. Remove them to a plate as you prepare the broth.
Broth ... In the same pan, add a bit more olive oil, onion, garlic, red pepper flakes, saffron; and, cook on medium heat for 1 minute stirring often. (*See below if you plan to add any optional ingredients). Add the broth; then, bring to a light boil . Reduce the heat to medium low; and, simmer for 5 minutes.
*NOTE: Optional Ingredients ... Before adding the broth - you can add any or all of the optional ingredients. Now, the broth is good as is; but, these ingredients really add lots of flavor to this dish.
Golden Raisins - Give a nice sweetness; Chick Peas - A hearty texture; and, Tomatoes - Acidity and thickens the broth. Now, you can add 1 of them; or all 3. Personally; I love a combo of all three - but, add what you enjoy. Note: To mash the tomatoes and chick peas; I just use the back of a fork.
Simply add the optional ingredients to the pan with the onion mix; and, stir to combine - cook just a minute. Then, add the broth; and cook as directed.
Finish ... After the broth has simmered 5 minutes, add the shrimp back in to finish cooking; just a couple of minutes to heat back through.
Serve ... Ladle the shrimp and broth over the couscous, rice, or orzo (your choice - my favorite is couscous), in individual bowls; and, garnish with the scallions and herbs. On the side; a nice green salad is all that is needed. ENJOY!
Tips & Variations
No special items needed.