SHRIMP BROTH
Provided by Bryan Miller And Pierre Franey
Categories easy, condiments, soups and stews
Time 30m
Yield About four cups
Number Of Ingredients 6
Steps:
- Put all the ingredients in a saucepan and bring to a boil. Simmer for 20 minutes and strain.
SHRIMP BROTH AND PASTA
This recipe gets the most out of shrimp by first turning the shells into a fragrant and flavorful stock, then transforming the stock into an elegant garlic cream sauce for pasta. The shelled shrimp are then gently cooked in the sauce, making this dish a shrimp lover's dream.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the shrimp stock: Peel and devein the shrimp, reserving the shells. Put the shrimp in a bowl over ice, cover and refrigerate.
- Heat the oil in a large saucepan over medium-high heat. Add the celery, garlic and onion and cook until softened, about 7 minutes. Stir in the shrimp shells and cook until light pink, 1 minute. Stir in the tomato paste. Add the white wine and bring to a simmer. Simmer until only a few tablespoons remain in the pan, about 3 minutes. Add the peppercorns, bay leaves, thyme, parsley and 3 cups cold water. Bring to a boil over high heat. Reduce to a simmer and simmer over medium-low heat until reduced by half, about 15 minutes. Stir in 1 teaspoon salt.
- Strain the stock, pressing on the solids to extract any liquid. You should have about 2 cups. Set aside.
- For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Stir in the paprika and garlic and cook, stirring, until the butter is fragrant and vibrant red, about 30 seconds. Add the shrimp stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
- Stir in the cream and reduce to a simmer. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the shrimp and cook until firm and cooked through, 4 to 5 minutes. Add the pasta and Parmesan and toss until well coated (see Cook's Note). Season with salt and sprinkle with parsley.
PIERRE FRANEY'S SHRIMP BROTH
Provided by Pierre Franey
Categories soups and stews, side dish
Time 25m
Yield About 3 cups
Number Of Ingredients 7
Steps:
- Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes.
- Strain the broth, discarding the solids. There should be about three cups.
SHRIMP BROTH
Steps:
- Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes. Strain, discarding the solids.
PIERRE FRANEY'S BEEF BROTH
Provided by Pierre Franey
Time 4h
Yield 3 quarts
Number Of Ingredients 10
Steps:
- Place the beef and the bones in a deep pot. Cover with 5 quarts water and bring to a boil. Remove and discard water. Return beef and bones to the heat, and add 5 quarts water and the remaining ingredients. Bring to a boil.
- Simmer 3 1/2 to 4 hours. Skim off surface foam periodically. When cooked, strain and set aside, and if using in the future, freeze. Retain the meat for things like salads and sauces.
Nutrition Facts : @context http, Calories 1, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN BREASTS WITH LEMON
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
- Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
- Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams
SHRIMP BROTH
Use to make Marque chef Mark Best's "Risotto" with Squid, Shrimp, and Curry Leaves.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add shrimp shells and heads, onion, garlic, celery, carrot, chile, and tomato paste; cook, stirring, until vegetables are golden. Add chicken stock and bring to a simmer; simmer for 30 minutes.
- Strain mixture through a fine mesh sieve into a medium saucepan; discard solids. Place saucepan over medium-high heat and cook until reduced by half. Use immediately or cool and keep refrigerated in an airtight container until ready to use, up to 3 days.
More about "pierre franeys shrimp broth recipes"
PIERRE FRANEY - RECIPES - VEAL BROTH
From pierrefraney.com
SHRIMP FRIES (SEAFOOD POUTINE) • ZONA COOKS
From zonacooks.com
FAVORITES FROM THE 60-MINUTE GOURMET - THE NEW YORK TIMES
From nytimes.com
QUICK AND EASY SHRIMP STOCK RECIPE - THE SPRUCE EATS
From thespruceeats.com
PIERRE FRANEY AND FRIENDS - LABELLECUISINE.COM
From labellecuisine.com
SHRIMP SCAMPI (SO EASY! READY IN 15 MINS) - DELICIOUS …
From deliciousmeetshealthy.com
PIERRE FRANEY - RECIPES - MACARONI & BEEF CASSEROLE
From pierrefraney.com
PIERRE FRANEY - RECIPES - GRILLED HERBED SALMON WITH SHRIMP
From pierrefraney.com
PIERRE FRANEY - RECIPES - SHRIMP GREEK-STYLE WITH RIGATONI
From pierrefraney.com
PIERRE FRANEY - RECIPES - SHRIMP MARGARITA
From pierrefraney.com
PIERRE FRANEY - RECIPES - SAUTEED SHRIMP WITH GARLIC AND …
From pierrefraney.com
PIERRE FRANEY - RECIPES - SHRIMP WITH MUSHROOMS AND …
From pierrefraney.com
PIERRE FRANEY'S SHRIMP BROTH - DINING AND COOKING
From diningandcooking.com
PIERRE FRANEY - RECIPES - SHRIMP SAUTé WITH PERNOD
From pierrefraney.com
PIERRE FRANEY - RECIPES
From pierrefraney.com
PIERRE FRANEYS SHRIMP BROTH/RECIPES | COOKART.US
From cookart.us
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love