Salt Roasted Shrimp With Saffron Wine Sauce Recipes

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:

• Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
• Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

Steps:

• Divide salt evenly among 2 (9 by 13-inch) metal pans divide salt evenly. Heat your oven to 400 degrees F and put the pans of salt into the oven to heat. When the oven reaches 400 degrees F, allow the salt to continue heating for another 15 minutes. After 15 minutes have passed, put the shrimp on top of the salt in 1 of the pans. Then cover with all of the salt in the second pan. The shrimp should be evenly and completely covered. Roast for 8 minutes. Remove from oven and check 1 shrimp for doneness. The shrimp should be opaque and white and pink in color. If not done, return to oven for 1 to 2 minutes. Serve immediately.

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add shallots and sauté 2 minutes. Add shrimp and cook until just pink, about 3 minutes. Transfer shrimp to bowl using slotted spoon. Add tomato paste to same skillet and stir 1 minute. Add wine, crushed red pepper and saffron and boil 2 minutes. Add tomatoes, garlic and orange peel and cook until reduced to sauce consistency, stirring frequently, about 5 minutes. Add cream and simmer sauce 3 minutes. Season to taste with salt and pepper.
• Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Season with salt and pepper.
• Add shrimp and oregano to sauce; stir to heat through. Sprinkle with parsley. Serve over fettuccine.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Blend olive oil, cilantro and garlic in a bowl. Add prawns; toss to coat. Cover and refrigerate for 30 minutes.
• Spread Diamond Crystal® Kosher Salt in even layer on a rimmed baking sheet to at least 1/2 inch thick, large enough to place prawns in a single layer.
• Bake salt 30 minutes to prepare it for roasting prawns. Remove baking sheet from oven. Place prawns in a single layer on hot salt.
• Bake 2 minutes. Turn prawns over; bake 2 minutes longer.
• Brush all salt from prawns (a pastry brush works well) and discard salt.
• Combine Chardonnay, saffron, remaining 1/4 teaspoon of salt, and peppercorns in medium saucepan over medium heat. Increase heat and bring to a boil. Simmer until sauce is reduced to 2 tablespoons. Discard peppercorns.
• Stir in honey and remove from heat. Whisk in butter a chunk at a time until blended. Drizzle warm sauce over prawns.