Saffron Rice With Shrimp And Scallops Recipes

Steps:

• In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add rice and turmeric; stir to coat. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender., Stir in the remaining ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink.

Steps:

• The day before the party, make the base for the pasta seafood topping. Melt the butter in a skillet. When the foaming subsides, add the shallots, carrot and celery. Cover and cook over low heat for 10 to 15 minutes or until very tender and almost dissolved in butter. (If at any time the vegetables begin to stick to the skillet, add a tablespoonful of water or wine.) Uncover the skillet, add the saffron and white wine and boil over high heat until almost all of the wine has evaporated. Add the fish stock and simmer for 5 minutes. Season to taste with salt and pepper (do in advance up to this point.) Boil the pasta until al dente. While this is cooking, add the heavy cream to the skillet and simmer again until the sauce is slightly thickened. Add the shrimp and scallops and simmer just until the seafood is cooked through. Add the tomatoes and simmer just for a minute to warm them through without really cooking them. Adjust the seasoning. Drain the pasta and portion it out among 6 warm pasta bowls. Ladle the saffron seafood sauce over the top and garnish with warm microwaved peas.

Steps:

• Heat butter in heavy three-quart saucepan. Add onion and saute over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white. Stir in wine and cook, stirring, for five minutes, until most of the wine has evaporated.
• Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
• When most of the wine has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently.
• Continue adding stock, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock.
• Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little stock if necessary. Season to taste with salt and red pepper flakes; serve at once.

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.

Steps:

• Shell, devein and refrigerate shrimp.
• Place shrimp shells in a saucepan with the water and boil about 15 minutes. Strain and reserve 3 cups of the water (adjust for serving changes). Discard the shells.
• In a shallow pan, heat the oil over medium heat until fragrant and saute shrimp quickly, just until they turn pink. Refrigerate again.
• In the same oil, saute the onion and bell pepper until onion is translucent, about 3 minutes. Stir in the garlic and cook another 2 minutes. Stir in the tomato sauce, wine, salt, pepper, saffron, cumin, oregano and bay leaf and cook for a few more minutes.
• Add the rice and the reserved shrimp water. Bring just to a boil, reduce heat to low, cover the pan and cook gently for about 30 minutes until the rice is tender and almost dry. Add the shrimp 5 minutes before the rice is done.

Steps:

• 1. Measure 3 1/2 Cups water into large pan, bring to good boil on highest temp. Add butter and rice. Reduce heat to low (1 or 2 on an electric burner, or set fire to just inside the edge of pan if using gas.) Cover, simmer about 20 minutes.
• 2. As soon as rice is simmering, rinse shrimp, scallops, and broccoli under warm water, separately, to remove all traces of ice and to finish thawing gently. NOTE: Be very careful of the way you handle scallops because they fall apart easily. Also you can devein and peel shrimp at this time, if necessary.
• 3. Place large DRY chicken fryer, frypan, or wok on burner, set temp to medium high (fryers) or high (wok.) After pan is hot, add oils. Allow oil to blend, and come to hot temp, without scorching. A wok can continue at highest temp as long as it does not smoke, but fryers should be turned to stage 6 or 7 on elec stove gauge, at the highest, to prevent overheating. CAUTION: many traditional woks are round bottomed, use care with these if you have small children underfoot while cooking, or use a flat bottomed pan or frypan until they are older.
• 4. When oil is hot, add shrimp, stirfry until shrimp is lightly browned. Remove from pan with a strainer spoon, set aside in large bowl.
• 5. Add scallops to oil, fry until lightly browned, turn gently, continuing until lightly browned on all sides. Remove from pan with strainer spoon, set aside in same bowl as shrimp.
• 6. Add broccoli to oil, stirfry until broccoli is softened but not limp. Remove from oil with strainer spoon while it still retains bright color, and set aside with shrimp and scallops.
• 7. Empty most of the oil from the pan and return it to the heat, turning the temperature of the burner down to about medium. It is not necessary to scrape or clean the pan at this point, as what oil remains will add flavor to the sauce.
• 8. Add full bottle of General Tso sauce to oil in pan, adding the additional 1/4 C warm water to bottle, and shaking to remove remaining sauce from sides of bottle. Add this liquid to pan.
• 9. Add sugar or honey to sauce in pan. Add optional red hot pepper flakes if desired, to taste. Stir.
• 10. Bring to a rolling boil, allow to thicken by keeping at a rolling boil approximately 2 or 3 minutes, stirring occasionally, until extra water has evaporated, and sugar has melted into the sauce as it thickens.
• 11. Reduce heat to low (1 or 2) and return shrimp, scallops and broccoli to sauce in pan. Turn gently to fully coat all pieces with the sauce.
• 12. Rice should be done. Fluff with a fork.
• 13. Serve together, either serving Tso on a bed of rice, or serve them side by side. (There should be plenty of extra sauce to flavor rice, if desired.)