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Results 31 - 40 of 120 for shrimp saffron
In Dutch oven, cook onion, garlic and parsley until onion is tender. Add tomatoes, tomato sauce, water (or stock) and spices. Cover, bring ...
32. BOUILLABAISSE
Make a fish stock from the bones of the fish. Cook the onions and leeks in olive oil until tender and add garlic, tomatoes, orange peels ...
33. SPANISH PAELLA
Coat chicken with mixture of ... simmer 30 minutes. Add artichoke hearts, shrimp, and clams. Cover; simmer 15-20 minutes more. Makes 6-8 servings.
34. PAELLA
Heat the olive oil in ... stock, mussels, and shrimp, then cover. Simmer for ... Combine the chicken stock and saffron in a pot and bring to a boil.
35. PAELLA
Reserve both legs and thighs ... small pinch of saffron to rice. Combine sausage, shrimp, and chicken in a ... peppers, peas or pork to Paella.
36. BOUILLABAISSE
Crush garlic cloves, place in saucepan with bay leaf, chopped onions, and skinned tomatoes. Add olive oil and all the spices. Add the fish ...
37. SPANISH PAELLA
Place chicken in Dutch oven; ... pimento, oregano and saffron. Cover, cook over low ... 3 ingredients (artichokes, shrimp and clams). Bring to boil, ... 15 minutes. Serves 6.
Heat olive oil, saute garlic, ... done add raw shrimp. When shrimp turn pink, add tomatoes, saffron, salt and water. When ... peas, pimento and parsley.
Lightly brown the chicken in ... oregano, garlic powder, saffron, salt, pepper. Add tomato ... minutes. Stir in shrimp and/or lobster, peas and clams. ... make an attractive garnish.
40. ONE HOUR PAELLA
In heavy dutch oven over ... 20 minutes. Add shrimp, tomatoes and saffron. Cover and cook until shrimp are pink, about 8 to 10 minutes. Serve!
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