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Saffron Jewels of the Sea

Submitted by: Mary on 08/10/2003
2746 views
3.06 avg rating
208 votes
 
 
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Ingredients

3 lb Spaghetti squash (prepared)
1 lb Fresh asparagus, trimmed & cut into 1 inch pieces, steamed
3/4 C Dry white vermouth
1/2 t Saffron
2 lbs Jumbo shrimp, raw. Peeled & deveined

2 T Olive oil
1/4 C Finely chopped shallots
2 C Heavy cream
2 t Chicken bouillon
1/4 C Chopped fresh chives

Directions

FOR SPAGHETTI SQUASH:



Prepare spaghetti squash by cutting in half, scooping out seeds. Place halves face down in baking dish and add 1/2 C chicken broth. Bake at 375F degrees for 1 hour until tender. Rake a fork across the squash making strands.



FOR SHRIMP & SAUCE:



In 1 cup measure combine vermouth and saffron, let stand 15 minutes.



In large skillet, over medium heat, cook and stir shrimp in oil until shrimp are pink.



Remove from skillet.



In same skillet, combine vermouth mixture and shallots. Bring to a boil, continue boiling rapidly until most of the liquid is absorbed, about 4 minutes.



Stir in cream and bouillon. Bring back to simmer, simmer 5 minutes or until thickened, stirring constantly.



Stir in spaghetti squash, asparagus and shrimp, heat through.



Top with chives and serve immediately.

Servings

4

Calories

7.5

Time to prepare

30 minutes

Difficulty

Easy
 

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