SEAFOOD RAGOUT
Provided by Barbara Kafka
Categories dinner, project, main course
Time 1h10m
Yield 6 generous main course servings
Number Of Ingredients 13
Steps:
- To make coriander oil,place garlic and coriander in a food processor and process until finely minced,stopping machine to scrape down the sides with a rubber spatula.With the machine running,slowly pour in the oil,stopping to scrape down the sides of the bowl,until the oil is fully incorporated.
- Add the tablespoon of kosher salt to 3 quarts of water in a 4-quart saucepan and bring to a boil.Add the carrots,fennel and zucchini.Return to a boil.Lower the heat and simmer for 5 minutes.Skim the vegetables out with a slotted spoon and reserve.
- Pour the stock into a large stock pot.Cover and bring to a boil.Add the clams.Cover the pot. Cook for 2 minutes.Add the mussels.Cover and cook until the clams and mussels are just open,about 4 minutes.Add the favas or limas,allow to warm and then add the calamari and vegetables and stir them in. Cover the pot and return to a boil.Lower the heat slightly and cook,stirring occasionally,until the calamari are just white,about 5 minutes.Season with salt,if needed,and pepper.Bring to a boil and serve immediately.Pass coriander oil separately.
Nutrition Facts : @context http, Calories 924, UnsaturatedFat 28 grams, Carbohydrate 51 grams, Fat 39 grams, Fiber 12 grams, Protein 93 grams, SaturatedFat 6 grams, Sodium 2225 milligrams, Sugar 15 grams, TransFat 0 grams
CHEF JOHN'S DEVILED SHRIMP RAGU
This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich enough to be enjoyed as a entree. You can also pour this over rice or noodles with complete confidence.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
- Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
- Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
- Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
- Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
- Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 8.2 g, Cholesterol 93.9 mg, Fat 8.6 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.8 g, Sodium 269.7 mg, Sugar 6.9 g
PASTA WITH SHRIMP RAGù
Provided by Mark Bittman
Categories dinner, pastas, appetizer, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Shell shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pinch of cayenne. Simmer 10 minutes, then drain, reserving liquid (discard shells). Bring a pot of water to boil for pasta and salt it.
- Meanwhile, finely chop about a third of the shrimp. Put olive oil in a large skillet over medium-high heat; a minute later add onion and carrot, and cook, stirring occasionally, until onions are quite soft, about 10 minutes. Add tomatoes, herb and chopped shrimp, and cook, still over medium-high heat, stirring occasionally, until tomatoes begin to break down. Add stock from shrimp shells and cook, stirring occasionally, until mixture is no longer soupy but still moist.
- When sauce is almost done, cook pasta. When pasta has about 5 minutes to go, stir whole shrimp into sauce. Serve pasta with sauce and shrimp, garnished with a few leaves of marjoram or oregano.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 9 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 656 milligrams, Sugar 5 grams, TransFat 0 grams
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