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Seafood Pasta with Lemon-Saffron Herb Dressing

Seafood Pasta with Lemon-Saffron Herb Dressing

Ingredients

  • 12 ounces campanelle (trumpet-shaped pasta) or macaroni
  • 1/8 teaspoon crushed saffron threads
  • 7 tablespoons fresh lemon juice, divided
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons drained capers
  • 2 tablespoons minced fresh tarragon plus sprigs for garnish
  • 1 tablespoon minced fresh dill plus sprigs for garnish
  • 1 pound cooked medium shrimp
  • 1 cup finely chopped celery
  • 1/2 pound Dungeness crabmeat
  • 2 large handfuls of arugula
  • 2 small heads of butter lettuce

Recipe Preparation

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Place 3 tablespoons hot cooking liquid in medium bowl. Sprinkle saffron over and let stand at room temperature 5 minutes. Transfer pasta to large bowl. Drizzle pasta with 1 tablespoon lemon juice and 1 tablespoon oil; toss to coat. Let stand at room temperature until cool, stirring occasionally.

  • Add mayonnaise, sour cream, green onions, capers, minced tarragon, minced dill, sugar, remaining 6 tablespoons lemon juice, and remaining 5 tablespoons oil to bowl with saffron liquid. Whisk to combine. Season saffron dressing to taste with salt and pepper. Pour dressing over pasta. Add shrimp and celery; toss to coat. Add reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Add crab; toss gently. Cover and refrigerate at least 1 hour and up to 4 hours.

  • Line platter with arugula and butter lettuce leaves. Spoon pasta over greens. Garnish with lemon wedges and tarragon and dill sprigs. Serve cold.

Recipe by Jeanne Thiel Kelley,Reviews Section

A ragout of seafood with lemon and saffron


The term ragout refers to a main-dish stew. (The etymologically related Italian ragù is a sauce such as Bolognese used typically to dress pasta). The basic method of preparation involves slow cooking over a low heat. The potential ingredients are many ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned.


In a medium saucepan over medium-high heat, bring the lemon juice, wine, and shallots to a boil. Continue boiling the mixture for 3 to 5 minutes, until it reduces and thickens slightly.

Add the crème fraîche and boil for an additional 2 minutes.

Lower the heat to medium-low. Add the butter, 1 cube at a time, and whisk, allowing each piece to fully melt before adding the next one.

When the last of the butter has just melted, remove the pan from the heat and strain out the shallots if desired.

Season the beurre blanc sauce with salt and pepper and serve immediately.

  • If you need to make the sauce ahead of time, keep it warm over very low heat, whisking every so often to keep the emulsion intact.
  • Make sure to lower the heat before adding and whisking in the butter if the heat is too high, the butter will melt too quickly, and the sauce will not thicken properly.
  • For added flavor and color, sprinkle capers atop the finished dish.

Why Did My Beurre Blanc Break and Can I Fix It?

If your beurre blanc splits, it could be that your butter was not cold enough and was not added one piece at a time, or maybe the heat was a little too high. If your burner tends to run hot, you might have to move the pan off and on the heat so that the butter melts but doesn't overheat. If your beurre blanc does break, you might be able to fix it. Put a tablespoon of ice-cold water in a clean bowl. Slowly pour in the broken sauce while whisking briskly. Or try whisking ice chips into the sauce until the emulsification returns.

This article goes into detail, with fixes for other kinds of common cooking problems:

Can You Reheat Leftover Chilled Beurre Blanc?

Beurre blanc is best served immediately. The sauce may be made up to 2 hours in advance and kept warm (not hot) in an insulated container or thermos, or you may keep it in the covered saucepan and place it in a warm oven (around 170 F). If the sauce is not served right away, it will thicken somewhat and may need to be thinned with a liquid. If you've refrigerated leftover beurre blanc, it doesn't have to go to waste. The reheated sauce will still be flavorful and delicious when spooned over seafood, chicken, or steamed vegetables.

What's the Difference Between Beurre Blanc and Hollandaise?

Although both are yellow-colored French sauces, beurre blanc and hollandaise are different from each other and used to dress different foods. Whereas the main ingredient in beurre blanc is butter, hollandaise is known for including raw egg yolks, which are whisked along with lemon juice in a double boiler melted butter is slowly added in until the mixture is thick. Hollandaise is the quintessential sauce for the brunch-favorite eggs Benedict, while beurre blanc makes its presence on the dinner table.

What Is a Medium Shallot?

Shallots come in various sizes, from very small to very large. In general, a medium shallot will yield about 1/4 cup chopped.


Saffron Fregola with Seafood

(This recipe is courtesy of Williams Sonoma )

A bit of culinary exotica, fregola is a type of pasta from the Italian island of Sardinia. The more common Israeli couscous may be substituted. Serve this hearty stew with a refreshing butter lettuce and pear salad and plenty of crusty bread for dipping.

Ingredients:

  • 1 tsp. saffron threads
  • 1/4 cup dry white wine
  • 2 Tbs. olive oil
  • 1/2 lb. medium shrimp, peeled and deveined
  • 1/2 lb. medium scallops, tough muscles removed
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 cups chicken broth
  • 1 cup fregola (Sardinian couscous) or Israeli couscous
  • Salt and freshly ground pepper, to taste
  • 1/2 lb. clams, scrubbed
  • 2 Tbs. minced fresh flat-leaf parsley

Cooks Note: I add mussels and cockles

Crush the saffron in a small bowl and add the wine. Set aside.

In a large, heavy pot over high heat, warm 1 Tbs. of the olive oil. When the pan is very hot, add the shrimp and sear for 1 minute per side (do not cook all the way through). Transfer to a bowl. Add the scallops to the pot and sear for 1 minute per side, also without cooking all the way through. Transfer to the bowl with the shrimp.

Add the remaining 1 Tbs. olive oil, the onion and garlic to the pot and saute until soft, about 5 minutes. Add the saffron mixture and cook for 2 minutes. Add the broth and bring to a boil. Add the fregola and stir to combine, then reduce the heat to medium-low and cook for 12 minutes. Season with salt and pepper.

Add the clams and mussels if using, discarding any that do not close to the touch. Cover the pot tightly and steam for 3 minutes. Remove the lid and quickly add the shrimp and scallops. Cover the pot tightly again and continue to cook just until the clams open and the shrimp and scallops are cooked through, about 3 minutes. Discard any shellfish that failed to open. Ladle the stew into warmed bowls, sprinkle with the parsley and serve immediately. Serves 4.


3 Grilled Shrimp Marinades to Keep in Your Back Pocket

These all-season recipes make quick work of dinner on an outdoor grill or on a grill pan in the kitchen.

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Old Bay Marinated and Grilled Shrimp

Shrimp is one of our favorite dinner solutions. It cooks super quickly, pairs well with nearly any vegetable and grain (rice, pasta, tortillas, grilled bread — yes to all!), and it's light but satisfying. But to take any mix-and-match shrimp dinner to the next level, we love an easy marinade. These recipes only need about 30 minutes marinating time (use those minutes to prep your meal's other components), and then sear to a slightly carmelized flavor on a grill pan in just minutes. We hope you try them all.

Seafood seasoning, like Old Bay, is a classic for a reason — the peppery spice blend makes protein (and french fries!) sing, and its a mix of many spices that would be tiresome to try to replicate. In other words, Old Bay is a one-shake solution for making anything taste good, and this marinade takes advantage of that. All you need besides the seasoning blend is lemon juice, garlic and olive oil.


Fresh Summer Seafood Recipes

Straight from the shore to your table, these seafood recipes take advantage of fresh summer flavors.

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Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved.

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jessica Brooks ©© 2016, Cooking Channel, LLC. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

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Photo By: Evan Sung for The New York Times

Photo By: Evan Sung for The New York Times

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  • 1 tsp. saffron threads
  • 1/4 cup dry white wine
  • 2 Tbs. olive oil
  • 1 lb. medium shrimp, peeled and deveined
  • 2 lbs. mussels- scrubbed and debearded
  • 2 lbs. clams-scrubbed( I used cockles)
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 cups chicken broth
  • 1 cup fregola (Sardinian couscous) or Israeli couscous
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. minced fresh flat-leaf parsley

Crush the saffron in a small bowl and add the wine. Set aside.

In a large, heavy pot over high heat, warm 1 Tbs. of the olive oil. When the pan is very hot, add the shrimp and sear for 1 minute per side (do not cook all the way through). Transfer to a bowl.

Add the remaining 1 Tbs. olive oil, the onion and garlic to the pot and sauté until soft, about 5 minutes. Add the saffron mixture and cook for 2 minutes. Add the broth and bring to a boil. Add the fregola and stir to combine, then reduce the heat to medium-low and cook for 12 minutes. Season with salt and pepper.

Add the clams and mussels, discarding any that do not close to the touch. Cover the pot tightly and steam for 3 minutes. Remove the lid and quickly add the shrimp. Cover the pot tightly again and continue to cook just until the clams & mussels open and the shrimp are cooked through, about 3 minutes. Discard any clams that failed to open. Ladle the stew into warmed bowls, sprinkle with the parsley and serve immediately. Serves 4.

Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).

Until my next post, make every day a celebration!


Greek Lemon Rice recipe

I made this Lemon Rice Pilaf as a side for a Greek Feast that I shared in my Chicken Souvlaki recipe. And I promise, it is so good, you honestly will want to eat it straight from the pot.

The reason this is not just “another flavoured rice” is because it’s made as a pilaf.

A pilaf is simply a rice dish that starts like risotto – sautéing garlic and onion in olive oil (or butter), then stirring in the rice grains until they become translucent with the oil, then cooking the rice in a broth.

Cooking rice in this way transforms plain rice into a flavoured dish that is tasty enough to eat plain.

In fact, there are many rice dishes around the world that are made this way, loaded up with even more flavour and with proteins added. From risottos, to Spanish Paella, Indian Biryani and Jambalaya.

This Lemon Rice is a side dish so I’ve kept it quite simple. Pictured above, as a side dish with some juicy Garlic Prawns (Shrimp).

While some Lemon Rice recipes cook the rice with the lemon juice, my preference is to stir the lemon through the rice once it is cooked. I find that the lemon flavour is fresher, and also I stir it through while the rice is hot so it sucks in all that fresh flavour.

Greek Lemon Rice is super versatile, but especially perfect for Mediterranean dishes. Think: Greek food, Spanish, Italian. And of course seafood. This goes fabulously with any form of seafood.

Enjoy! – Nagi x


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Shrimp Pasta Salad with Red Wine Vinegar De Nigris (en)

  • So get those noodles boiling, grab the season’s freshest veggies, some shrimp and whisk together this delicious red wine vinegar dressing
  • Then stash it in the fridge and let the overnight flavor crew work its magic
  • 3 cups celebrant pasta 12 ounces cooked peeled deveined medium shrimp, thawed and tails removed

Shrimp Pasta Salad Combine cooked shrimp, cooked pasta, green onion, bell pepper, celery and peas in a large bowl Whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt and pepper in a separate bowl Pour the dressing over the pasta … Mexican Seafood Pasta Salad Norine's Nest

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Mexican Seafood Pasta Salad is loaded with shrimp, lump crab, roasted corn, and a delicious creamy cilantro dressing! It’s the perfect Summer side or meal if stuffed in an avocado! …

Seafood Pasta Salad Recipe with Shrimp (VIDEO) Easy Side

  • This ultra creamy seafood pasta salad, loaded with bites of sautéed shrimp, freshly made shell pasta and delicious veggies like peas and celery, is THE perfect pasta salad.I do not want to brag and say its the best….but, its the best
  • Easy peasy homemade lemon mayo dressing completes the the salad

Shrimp Pasta Salad with Miso Dressing cookneasy Pasta

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  • This shrimp pasta salad has bits of shrimp, crunchy celery, and creamy green peas all surrounded by a tangy, tart, miso dressing
  • It's perfect for lunch or dinner and it's still yummy leftover
  • Jump to Recipe About this recipe I have been making this shrimp pasta salad for a long time, and I usually make it with orecchiette pasta

Ranch Seafood Salad Recipe CDKitchen.com

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  • Drain well, rinse under cool water, then drain again
  • Combine the cooled pasta, crab, and lettuce in a large bowl
  • Add the bell pepper, onion, and black olives

Seafood Pasta Salad with Ginger Yogurt Dressing Recipe

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  • Combine all salad ingredients except sesame seeds and peanuts
  • Mix well (your hands will work best for this!) Divide salad among plates, garnish with sesame seeds and peanuts and serve
  • Chilled Seafood Pasta Salad with Ginger Yogurt Dressing

Pasta Salad with Poached Shrimp and Lemon-Dill Dressing

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  • Slowly whisk in the olive oil until the dressing is emulsified
  • Bring a large stockpot of water to a boil

Shrimp Pasta Salad with Green Goddess Dressing Recipe

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  • Bring 3 cups water to a boil, and add shrimp cook 3 to 5 minutes or just until shrimp turn pink
  • Drain and rinse with cold water
  • Peel shrimp, and devein, if desired
  • Toss together pasta, vinegar, salt, and pepper
  • Line a large platter with lettuce leaves spoon pasta in center, and top with shrimp.

Zesty Mexican Pasta Salad with Shrimp Recipe Critique

  • This dressing works well in any salad situation
  • A jar of this will keep in the fridge for up to five days
  • Mexican Pasta Salad with Shrimp
  • This Mexican pasta salad makes a great stand-alone dish that is sure to be enjoyed by all
  • However In this instance we have paired the pasta salad with shrimp.

Creamy Shrimp Pasta Salad Recipe How to Make the Best

  • Prepare Pasta: Cook your pasta according to the directions on the package
  • Drain and rinse the cooked pasta until it’s cold
  • Transfer cold pasta to a large salad bowl
  • Add Shrimp & Veggies: Add prepared shrimp, cucumbers, and celery to the bowl set aside

The Best Simple Shrimp Pasta Salad Recipe Ever Shrimp

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Ingredients: 1 1/2 lb freshly steamed, peeled shrimp 1 stalk celery, diced 1/4 cup diced onion 8 oz cooked, small pasta for the dressing: 3 tablespoons mayonnaise 2 tablespoons Old Bay 1 tablespoon tarragon vinegar 1 tablespoon Dijon mustard 1/2 teaspoon celery seed salt pepper Directions: Place the shrimp, celery, […]


Feelin&rsquo Shrimpy

When I am navigating the blog partnership arena, my top choices are always the councils and boards behind real food. Thus, when The Shrimp Council asked if I’d like to partner for 2014, it was a win-win. A healthy real food that I personally love with a cheering team behind it!

Not only do I find shrimp to be totally tasty, but they are also healthy, versatile and easy to cook.

A 3-ounce serving of four large shrimp weighs in at less than 85 calories, 1 gram of fat and nearly 20 grams of protein. Americans eat far more beef and chicken per capita, so put some more shrimp on your menu for a light and healthy option. This simple substitution will help cut calories and fat while increasing beneficial nutrients like B vitamins, iron and omega-3s.

One of the most versatile proteins, you can buy shrimp fresh from the grocery store or fish market or, just as easily, keep a bag in your freezer for quick dinners. They thaw in just minutes under running cool water. We always have some in our freezer. You can make everything from pasta to sushi to soups and salads and flavor them with everything from Old Bay to toasted coconut. Yum!