SHRIMP WITH YOGURT AND FRESH CORIANDER SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, appetizer, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Shell and devein the shrimp. Rinse well and drain. Pat dry.
- Combine the yogurt, cayenne, garlic, turmeric, salt, cumin and caraway seeds in a bowl. Add the shrimp and blend well. Cover and refrigerate until ready to use.
- Heat the oil in a large nonstick skillet. Add the mushrooms and salt and cook, stirring, 2 minutes. Add the shrimp mixture and coriander and cook, stirring gently, until the shrimp change color, about 2 to 3 minutes. Do not overcook. Serve hot.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 3 grams, Sodium 996 milligrams, Sugar 4 grams, TransFat 0 grams
SHRIMP BROTH
Provided by Bryan Miller And Pierre Franey
Categories easy, condiments, soups and stews
Time 30m
Yield About four cups
Number Of Ingredients 6
Steps:
- Put all the ingredients in a saucepan and bring to a boil. Simmer for 20 minutes and strain.
PIERRE FRANEY'S SHRIMP BROTH
Provided by Pierre Franey
Categories soups and stews, side dish
Time 25m
Yield About 3 cups
Number Of Ingredients 7
Steps:
- Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes.
- Strain the broth, discarding the solids. There should be about three cups.
SHRIMP JAMBALAYA
The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.
Provided by Pierre Franey
Categories dinner, sauces and gravies, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
- Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
- Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 975 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP BROTH
Steps:
- Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes. Strain, discarding the solids.
PIERRE FRANEY'S BEEF BROTH
Provided by Pierre Franey
Time 4h
Yield 3 quarts
Number Of Ingredients 10
Steps:
- Place the beef and the bones in a deep pot. Cover with 5 quarts water and bring to a boil. Remove and discard water. Return beef and bones to the heat, and add 5 quarts water and the remaining ingredients. Bring to a boil.
- Simmer 3 1/2 to 4 hours. Skim off surface foam periodically. When cooked, strain and set aside, and if using in the future, freeze. Retain the meat for things like salads and sauces.
Nutrition Facts : @context http, Calories 1, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN BREASTS WITH LEMON
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
- Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
- Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams
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