Email to Nancy       

Recipe Categories: WickedlyGood's HOME PAGE1-HandyMiscInfoforCooking APPETIZERS APPETIZERS_TAPAS BBQ BEEF BEVERAGES BREAD BreadTutorial BREAKFAST BUTTERS-flavored Cakes CAKESandPIES CANDY CANNING---PICKLED CANNINGFRUIT CanningVeggies CASSEROLES Coffeecakes-Quick CoffeecakesandRolls--Yeast COOKIES COOKIES---CHRISTMAS COOKIES--SAVORY COOKIES-Molded Cookieswithjam DESSERTS DESSERTS---FRUIT DESSERTS---ICECREAM EGGS Entrees--ComboMeats ETHNIC FISHandSEAFOOD FROSTING FRUIT FRUITDIPS HolidayGoodies JAMSandJELLIES MARINADES MEATS MISCRecipeCollections Morels MUFFINS PASTA PASTRIES PIES PIZZA Pork POULTRY QUICKBREADS RICE SALADandDRESSING SaladDressings SALADS---POTATO SALADS--CHICKEN SaladsGreen SALADSMISC SANDWICHES SAUCES SAUCES-Savory SNACKS SOUPSandSTEWS STUFFING Substitutions SYRUP TARTS ThaiRecipes VEGETABLES Vegetables---preservingrecip YEASTRECIPES--MISC

Shrimp, Chorizo, and Peas in Saffron Sau




Source of Recipe


From Karigraphy


Recipe Introduction


Under 30 minutes
From Rick Rogers, The Carefree Cook book


1/2 t. saffron threads
1/2 C. dry white wine, such as Sauvignon Blanc or Pinot Grigrio
2 T. olive oil, divided
1-1/2 pounds large (21-25 count) shrimp, peeled and deveined
3 oz. smoked chorizo, cut into thin slices (you could double or triple this amount if you really like chorizo)
1 medium onion, chopped
1 medium red bell pepper, seeded and cut into 1/2-inch dice
1 garlic clove, minced
1/2 t. dried oregano
2 t. cornstarch
1-1/2 canned reduced-sodium chicken broth
1 C. thawed frozen peas
Salt
Crushed hot red pepper
Rice
Heat a small skillet over medium heat. Add the saffron and cook, stirring often, just until the threads are very aromatic and lightly toasted, about 1 minute. Transfer to a small bowl, add the wine, and set aside to steep.
Heat 1 T. oil in a 12-inch nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, just until the exteriors turn opaque, 2 to 3 minutes. (Don't cook all the way through at this point.) Transfer the shrimp to a plate.
Heat 1 T. oil in the skillet over medium heat. Add the chorizo and cook, stirring occasionally, until the sausage is lightly browned, about 2 minutes. Add the onion, red pepper, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in oregano.
Sprinkle cornstarch over the broth and whisk to dissolve.
Add the wine-saffron mixture, then the broth to the skillet and stir well. Add the shrimp and peas and bring the liquid to a boil. Cook until the shrimp are cooked through and the sauce is slighly thickened, about 1 minute. Season with salt and crushed red pepper. Serve hot, spooned over the rice. Makes 4-6 servings.