Oh, my heart be still! This is a recipe that is dear to my heart. This is one recipe (of many) that we just adore. I first found it and cut it out of Martha Stewart Living magazine way back in 2000. I make it both in the original version, Clams in Garlic Saffron Broth and also with almost any other seafood I can think of to use. It is a very simple yet very satisfying meal accompanied with some good crusty bread for sopping up all of the wonderful broth. We have been eating this for years and it always pleases. Our favorite is with the littleneck clams I have to say. Though even when they are not in season it is very adaptable to most seafood. Our preference is to serve it over linguine.
I think the first time I served this, Michael fell in love with me all over again. That says something about a good recipe.While we're on the subject, Monday is Valentines Day and also Michael's Birthday. So stop back by next week to see what he requested for his Birthday Dinner.
Saucy! Ready for the shrimp to cook.
Shrimp in for a quick dip.
Turning pink and plumping up.
Shrimp in Garlic Saffron Broth
Adapted from Martha Stewart Living July/Aug 2000
Large pinch of saffron
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
2 large shallots, finely chopped
1/2 cup dry white wine
1 1/2 pound 31/40 shrimp
1 tomato, seeded and cut into 1/4-inch dice
3 tablespoons chopped fresh flat-leaf parsley
Pinch of freshly ground pepper
Crumble saffron into 1 cup of boiling water. Set aside to steep.
Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add shrimp, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until shrimp are pink, 3 to 5 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.
Serves 4 to 6.
Best served over pasta or rice.
Carla and Michael