Golden Shrimp Stew (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 37 Minutes |
Ready In: 57 Minutes Servings: 4 |
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Ingredients:
1/2 teaspoon saffron threads |
1 tablespoon water |
3 tablespoons olive oil |
1 cup chopped white onions |
1 cup seeded, cored, and chopped red bell peppers |
1 tablespoon minced jalapenos with their seeds |
1 tablespoon minced garlic |
1 teaspoon turmeric |
1/2 teaspoon dry mustard powder |
1 cup dry white wine |
3 cups shrimp stock |
1 cup diced new potatoes |
1 cup diced tomatoes |
1 pound medium shrimp, peeled and deveined |
1/4 cup chopped fresh cilantro leaves |
salt and freshly ground black pepper |
Directions:
1. In a small dish, soak the saffron in 1 tablespoon of water for 20 minutes.
2. In a large stockpot or Dutch oven, heat the oil over medium-high heat. Add the onions, bell peppers and jalapenos and cook stirring until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the turmeric, mustard and saffron and stir to combine. Add the wine and cook for 2 minutes. Add the stock and potatoes and bring to a boil. Boil for 5 minutes. Lower the heat to a simmer and add the tomatoes. Cook for 20 minutes. Add the shrimp and simmer until cooked through, about 4 minutes. Season with salt and freshly ground black pepper, to taste. Stir in the cilantro and remove from the heat.
3. Ladle the stew into bowls and serve immediately.
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