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Shrimp in Saffron Broth

This light and flavorful shrimp dish from "Martha Stewart's Dinner at Home" anchors an easy-to-make spring meal of Asparagus-Parmesan Tart and Apricot-Almond Ice Cream Sandwiches.

  • Servings: 4
Shrimp in Saffron Broth

Source: Dinner at Home, 2009

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 fennel bulb, trimmed and cut into 1/4-inch dice (about 2 cups)
  • 3 carrots, cut into 1/4-inch dice (about 1 cup)
  • 1/2 teaspoon saffron threads
  • 1 1/2 pounds large (21 to 25 count) shrimp, peeled and deveined
  • Coarse salt and freshly ground pepper
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock, homemade or low-sodium store-bought
  • Couscous with Golden Raisins

Directions

  1. 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.

  2. 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.

  3. Serve shrimp, vegetables, and broth over couscous in shallow bowls.

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