MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
SHRIMP & TOMATOES IN SPICY BROTH
Make and share this Shrimp & Tomatoes in Spicy Broth recipe from Food.com.
Provided by la petite chef
Categories One Dish Meal
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over med. heat.
- Add Garlic, bay leaf, and crushed red pepper. Saute till garlic is tender, ~1 minute.
- Add the wine and bring to a boil.
- Add tomatoes and juice, lower to simmer. Sim until tomatoes break down and flavors blend, ~10 minutes.
- Add Shrimp and basil to the summering broth. Sim until the shrimp are cooked through, about 2-3 minutes.
- Divide into bowls and serve with bread!
Nutrition Facts : Calories 370, Fat 27.8, SaturatedFat 3.9, Cholesterol 85.8, Sodium 264.6, Carbohydrate 10.2, Fiber 1.9, Sugar 4.8, Protein 11.1
MUSSELS AND CLAMS WITH SPICY TOMATO BROTH
A spicy, brothy bowl of mussels and clams is at home in any season. Serve it with thick slices of crusty baguette, toasted and rubbed with raw garlic, for a sensational, simple meal any day of the week. This broth gets its heat from both fresh red peppers like Fresno or serrano chiles, and a dose of pinched red pepper flakes. You control the heat by what kind of pepper you choose - Fresno for subtle heat or serrano for a spicier edge. The wine, however, is not optional. Pinot grigio, both for cooking and drinking, is this broth's best bet.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
- 2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
- 3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
- 4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread.
Nutrition Facts : Calories 517, Fat 17.5 grams, SaturatedFat 2.5 grams, Cholesterol 144 milligrams, Sodium 1518 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 60 grams
SPICY SHRIMP BROTH
Provided by Marcela Valladolid
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large pot, bring the reserved shrimp shells and seafood stock to a boil over medium-high heat. Reduce the heat and simmer to blend the flavors, uncovered, for 20 minutes, stirring and skimming the surface occasionally. Strain the broth into large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.
- Meanwhile in a medium, heavy saute pan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the carrot, celery, and bell pepper and cook until fragrant, about 7 minutes. Add the tomato and chile de arbol and cook for 5 minutes longer. Mix in the tomato paste and dried shrimp powder and cook for 3 minutes.
- Add the cooked vegetables to the warm broth and stir. Cook on medium-low heat, covered, for 1 1/2 hours. Add the shrimp to the simmering broth. Turn off the heat and let the soup stand for 3 minutes until the shrimp are translucent and cooked through.
- Serve hot with lime wedges.
SHRIMP IN A SPICY GINGER-CILANTRO BROTH - CLEAN EATING
This is out of the Fall 2008 clean eating magazine...So I made this tonight...7/21/12...mine turned out very much like the photo in the magazine...it was a pale yellow like chicken broth...not sure what happen with the 1st reviewer...I used steamed broccoli and threw in a touch of sliced chili pepper for additional color and heat...I do think that a splash of lime would really bring all the flavors together...hope you enjoy it!
Provided by teresas
Categories Chowders
Time 20m
Yield 1 1/2 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour chicken broth into a microwave-safe bowl and microwave covered on high until broth is hot, approximately 3 minutes, depending on the power of your appliance.
- Meanwhile, chop cilantro, including stems.
- Reserve 1 cup of chopped leaves for garnish.
- Thinly slice ginger.
- Crush garlic cloves with the flat side of your knife.
- Cut chili pepper in half: remove seeds if you want less heat in your soup.
- When broth is hot, pour into a medium saucepan.
- Add chopped cilantro stems and leaves (except reserved cup) ginger, garlic and chili pepper and cover.
- Simmer over medium heat for 5 minutes.
- Strain broth into the microwave-safe bowl, then return strained broth to saucepan.
- Add shrimp and vegetables.
- Cook for 3 minutes.
- Garnish with cilantro leaves you've set aside and discard the rest.
MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
I found this recipe by Giada De Laurentiis on foodtv.com. I have never made mussels or clams and I was delighted with the results. Do not omit the basil, I think it adds a lot to this recipe and make sure you have the warm, crusty bread to dip in the broth!
Provided by Chill
Categories Mussels
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large heavy pot over medium heat.
- Add garlic,bay leaf and crushed red pepper.
- Saute until garlic is tender (1 min).
- Add wine and bring to a boil.
- Add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).
- Turn up to medium and cook until sauce is good and warm.
- Add clams, cover and cook for 5 minutes.
- Stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.
- When clams and mussels are almost all opened throw in the shrimp.
- Cover and cook about 1 1/2 min or until shrimp is done.
- Stir in torn basil leaves and serve.
HOT AND SPICY SHRIMP
More like a Louisiana-Style "barbecued" shrimp rather than an Asian stir fry. Serve with some garlic bread and a salad.
Provided by SharleneW
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 12-inch fry pan, melt butter over medium-high heat.
- Add onion and garlic and stir often until onion is limp but not browned, 3 to 5 minutes.
- Stir in tomatoes, chili paste, mushrooms, and wine.
- Bring to a boil over high heat; boil, uncovered, stirring often, until most of the liquid has evaporated, 5 to 8 minutes.
- Reduce heat to medium-high.
- Add shrimp and stir often just until shrimp begin to turn pink, 1 to 2 minutes.
- Stir in broth, parsley, and green onion.
- Stir just until hot and shrimp are no longer translucent in center (cut one to test), about 1 more minute.
Nutrition Facts : Calories 324.3, Fat 13.6, SaturatedFat 7.8, Cholesterol 251.4, Sodium 541.3, Carbohydrate 12.5, Fiber 2.6, Sugar 6.1, Protein 28.4
More about "spicy shrimp broth recipes"
25 BEST SPICY SHRIMP RECIPES WE ADORE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Oct 7, 2022Category Dinner, Recipe Roundup, Seafood
- Sichuan Shrimp Stir Fry. Let’s kick things off with a simple yet mind-blowingly delicious stir fry! And as you can see from the picture, this one has a kick!
- Harissa Shrimp and Chickpea. Got yourself a jar of Moroccan harissa but no idea what to do with it? I’ve got you covered. This seafood dish features sweet, plump shrimp and buttery, nutty chickpeas in a spicy harissa sauce.
- Easy Shrimp Harissa and Tomato Skillet. Here’s another fantastic recipe you can make with harissa paste! And with the added tomatoes, it’s certainly bold.
- One-Pot Shrimp Diablo. Forget your usual spag-bol or carbonara. This shrimp diablo is the new pasta dish in town! And yes, it really is a one-pot-wonder.
- Thai Basil Fried Rice. A fun mix of Jasmine rice, shallots, shrimp, and an umami-rich sauce, this dish isn’t your average fried rice. Flavored with Thai chilies, it”ll pretty much set your mouth on fire!
- New Orleans Gumbo with Shrimp and Sausage. When it comes to spicy food, we can always count on New Orleans to deliver. Overloaded with shrimp, sausage, chicken, and colorful vegetables, gumbo is food for the soul.
- Spicy Shrimp Tortilla Soup. Give tortilla soup a sweet and spicy makeover with shrimp and spices. And you’ll only need half an hour to make it. If you’re looking to add something new to your arsenal of effortless recipes, you know what to do.
- Buffalo Shrimp Lettuce Wraps. Whether you’re on a low-carb diet or just want something light for lunch, these lettuce wraps are a must-try. As much as I love buffalo chicken wraps, these sweet and juicy shrimp lettuce wraps are too good to miss.
- Chipotle Shrimp Quesadillas. If you find steak quesadillas overly rich and chicken quesadillas too boring, how about spicy shrimp? And between the chipotle peppers in adobo sauce and the chili powder, they’re more than spicy – they’re practically on fire!
- Spicy Grilled Shrimp. These skewers are sweet, spicy, and refreshing all at the same time. And the secret is in the marinade. A blend of chili, lemon, and garlic (among other ingredients), this sauce lends the shrimp an excellent balance of flavors.
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