Shrimp Dish and Frozen
Martha and Anna Kovel cook a seasonal meal of shrimp with saffron broth and ice cream sandwiches.
Shrimp in Saffron Broth
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Shrimp Dish and Frozen
Martha and Anna Kovel cook a seasonal meal of shrimp with saffron broth and ice...
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Dinner at Home, 2009
- Yield Serves 4
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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
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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.
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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.
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Serve shrimp, vegetables, and broth over couscous in shallow bowls.
This dish is delicious and easy to prepare. I highly recommend it. For people with shellfish allergies, try using cod or another firm white fish in place of the shrimp. The recipe will be just as flavorful.
Since I am allergic to shrimp, can you suggest a fish or could I use chicken in this dish? What would be the cooking time if I used chicken?
Since I am allergic to shrimp, can you suggest a fish or could I use chicken in this dish? What would be the cooking time if I used chicken?