Saffron shrimp soup with tubettini (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Unsalted butter |
| 1 | teaspoon | Dried tarragon |
| 1 | small | Carrot, diced |
| 1 | small | Onion, diced |
| ¼ | cup | Dry white wine |
| 1 | teaspoon | Saffron threads |
| 4 | cups | Chicken broth |
| 2 | cups | Fish stock or clam juice |
| 4 | Fresh plum tomatoes, seeded, cut into fine dice | |
| ½ | cup | Tubettini |
| 1 | pounds | Peeled shrimp, chopped and deveined, weighed before peeling |
| 1 | cup | Thawed frozen petite peas |
| Salt and cayenne pepper, to taste | ||
| 2 | tablespoons | Chives, snipped |
Directions
Heat olive oil and butter in saucepan. Add tarragon, carrot and onion, cover and simmer over very low heat for 5 minutes or until tender. If vegetables are too dry, add a tablespoonful of white wine, cover and cook.
When vegetables are tender, remove the cover, add remaining wine, and saffron and evaporate until almost all of the wine is gone. Add the broth, fish stock and diced tomatoes and bring to a simmer.
Add the pasta and cook uncovered for 5 minutes or until just tender. Add the shrimp and peas and bring back to a simmer.
Season to taste with salt and pepper and garnish with chives or scallions.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@...
Recipe by: Pasta PASTA MONDAY TO FRIDAY SHOW #PS6554 Posted to MC-Recipe Digest V1 #495 by 4paws@... (Shermeyer-Gail) on Mar 02, 1997.