posted 2 years ago with 2 notes
Another wonderful recipe from Cook’s Illustrated and America’s Test Kitchen:
SPANISH-STYLE TOASTED PASTA WITH SHRIMP

Published July 1, 2012.  From Cook’s Illustrated.


WHY THIS RECIPE WORKS:
Traditional recipes for fideuà can take several hours to prepare. We wanted to streamline the recipe but keep the deep flavors of the classic recipes. To replace the slow-cooked fish stock of the classics, we made a quick shrimp stock using th…(more)



SERVES 4


In step 5, if your skillet is not broiler-safe, once the pasta is tender transfer the mixture to a broiler-safe 13 by 9-inch baking dish lightly coated with olive oil; scatter the shrimp over the pasta and stir them in to partially submerge. Broil and serve as directed. Serve this dish with lemon wedges and Aïoli, stirring it into individual portions at the table.

INGREDIENTS
3tablespoons plus 2 teaspoons extra virgin olive oil
3garlic cloves minced (1 tablespoon)
Salt and pepper
1 1/2pounds extra large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
2 3/4cups water
1cup low-sodium chicken broth
1bay leaf
8ounces spaghettini or thin spaghetti, broken into 1- to 2-inch lengths
1onion, chopped fine
1(14.5-ounce) can diced tomatoes, drained and chopped fine
1teaspoon paprika
1teaspoon smoked paprika
1/2teaspoon anchovy paste
1/4cup dry white wine
1tablespoon chopped fresh parsley
Lemon wedges
INSTRUCTIONS
1. Combine 1 tablespoon oil, 1 teaspoon garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Add shrimp, toss to coat, and refrigerate until ready to use.
2. Place reserved shrimp shells, water, chicken broth, and bay leaf in medium bowl. Cover and microwave until liquid is hot and shells have turned pink, about 6 minutes. Set aside until ready to use.
3. Toss spaghettini and 2 teaspoons oil in broiler-safe 12-inch skillet until spaghettini is evenly coated. Toast spaghettini over medium-high heat, stirring frequently, until browned and nutty in aroma (spaghettini should be color of peanut butter), 6 to 10 minutes. Transfer spaghettini to bowl. Wipe out skillet with paper towel.
4. Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add onion and 1/4 teaspoon salt; cook, stirring frequently, until onion is softened and beginning to brown around edges, 4 to 6 minutes. Add tomatoes and cook, stirring occasionally, until mixture is thick, dry, and slightly darkened in color, 4 to 6 minutes. Reduce heat to medium and add remaining garlic, paprika, smoked paprika, and anchovy paste. Cook until fragrant, about 1 1/2 minutes. Add spaghettini and stir to combine. Adjust oven rack 5 to 6 inches from broiler element and heat broiler.
5. Pour broth through fine-mesh strainer into skillet. Add wine, 1/4 teaspoon salt, and 1/2 teaspoon pepper and stir well. Increase heat to medium-high and bring to simmer. Cook uncovered, stirring occasionally, until liquid is slightly thickened and spaghettini is just tender, 8 to 10 minutes. Scatter shrimp over spaghettini and stir shrimp into spaghettini to partially submerge. Transfer skillet to oven and broil until shrimp are opaque and surface of spaghettini is dry with crisped, browned spots, 5 to 7 minutes. Remove from oven and let stand, uncovered, for 5 minutes. Sprinkle with parsley and serve immediately, passing lemon wedges and, if using, Aïoli separately.

TECHNIQUE
IT’S A SNAP

Since traditional short fideos noodles are hard to find, we came up with an easy way to break long strands into even lengths.

Loosely fold 4 ounces of spaghettini in kitchen towel, keeping pasta flat, not bunched.

Position so that 1 to 2 inches of pasta rests on counter and remainder of pasta hangs off edge. Pressing bundle against counter, press down on long end of towel to break strands into pieces, sliding bundle back over edge after each break.

Another wonderful recipe from Cook’s Illustrated and America’s Test Kitchen:

SPANISH-STYLE TOASTED PASTA WITH SHRIMP

Published July 1, 2012.  From Cook’s Illustrated.

WHY THIS RECIPE WORKS:

Traditional recipes for fideuà can take several hours to prepare. We wanted to streamline the recipe but keep the deep flavors of the classic recipes. To replace the slow-cooked fish stock of the classics, we made a quick shrimp stock using th…(more)

SERVES 4

In step 5, if your skillet is not broiler-safe, once the pasta is tender transfer the mixture to a broiler-safe 13 by 9-inch baking dish lightly coated with olive oil; scatter the shrimp over the pasta and stir them in to partially submerge. Broil and serve as directed. Serve this dish with lemon wedges and Aïoli, stirring it into individual portions at the table.

INGREDIENTS

  • 3tablespoons plus 2 teaspoons extra virgin olive oil
  • 3garlic cloves minced (1 tablespoon)
  • Salt and pepper
  • 1 1/2pounds extra large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
  • 2 3/4cups water
  • 1cup low-sodium chicken broth
  • 1bay leaf
  • 8ounces spaghettini or thin spaghetti, broken into 1- to 2-inch lengths
  • 1onion, chopped fine
  • 1(14.5-ounce) can diced tomatoes, drained and chopped fine
  • 1teaspoon paprika
  • 1teaspoon smoked paprika
  • 1/2teaspoon anchovy paste
  • 1/4cup dry white wine
  • 1tablespoon chopped fresh parsley
  • Lemon wedges

INSTRUCTIONS

  1. 1. Combine 1 tablespoon oil, 1 teaspoon garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Add shrimp, toss to coat, and refrigerate until ready to use.
  2. 2. Place reserved shrimp shells, water, chicken broth, and bay leaf in medium bowl. Cover and microwave until liquid is hot and shells have turned pink, about 6 minutes. Set aside until ready to use.
  3. 3. Toss spaghettini and 2 teaspoons oil in broiler-safe 12-inch skillet until spaghettini is evenly coated. Toast spaghettini over medium-high heat, stirring frequently, until browned and nutty in aroma (spaghettini should be color of peanut butter), 6 to 10 minutes. Transfer spaghettini to bowl. Wipe out skillet with paper towel.
  4. 4. Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add onion and 1/4 teaspoon salt; cook, stirring frequently, until onion is softened and beginning to brown around edges, 4 to 6 minutes. Add tomatoes and cook, stirring occasionally, until mixture is thick, dry, and slightly darkened in color, 4 to 6 minutes. Reduce heat to medium and add remaining garlic, paprika, smoked paprika, and anchovy paste. Cook until fragrant, about 1 1/2 minutes. Add spaghettini and stir to combine. Adjust oven rack 5 to 6 inches from broiler element and heat broiler.
  5. 5. Pour broth through fine-mesh strainer into skillet. Add wine, 1/4 teaspoon salt, and 1/2 teaspoon pepper and stir well. Increase heat to medium-high and bring to simmer. Cook uncovered, stirring occasionally, until liquid is slightly thickened and spaghettini is just tender, 8 to 10 minutes. Scatter shrimp over spaghettini and stir shrimp into spaghettini to partially submerge. Transfer skillet to oven and broil until shrimp are opaque and surface of spaghettini is dry with crisped, browned spots, 5 to 7 minutes. Remove from oven and let stand, uncovered, for 5 minutes. Sprinkle with parsley and serve immediately, passing lemon wedges and, if using, Aïoli separately.

TECHNIQUE

IT’S A SNAP

Since traditional short fideos noodles are hard to find, we came up with an easy way to break long strands into even lengths.

  • Loosely fold 4 ounces of spaghettini in kitchen towel, keeping pasta flat, not bunched.

  • Position so that 1 to 2 inches of pasta rests on counter and remainder of pasta hangs off edge. Pressing bundle against counter, press down on long end of towel to break strands into pieces, sliding bundle back over edge after each break.

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