This recipe requires you cook the shrimp and remove them before completing
the sauce, then add the shrimp back in once the sauce is done.

I assume this is partly to get the shrimp cooked but it might also be for
the purpose of imparting some shrimp flavor at the beginning.

I'd like to make the sauce in advance so I don't have much to do during my
dinnner party. Does anyone have any opinions on whether it would make a
difference if I just threw the raw shrimp into the warm sauce and cooked
them gently just before serving?

Thanks for your thoughts.

http://www.epicurious.com/recipes/re...ews/views/1446

SHRIMP WITH CHUNKY TOMATO-SAFFRON SAUCE
Ingredients:
1/4 cup olive oil
2 large shallots, chopped
1 pound uncooked large shrimp, peeled, deveined, tails left intact
1 tablespoon tomato paste
1/2 cup dry white wine
1/8 teaspoon dried crushed red pepper
2 generous pinches saffron threads
1 14 1/2-ounce can diced peeled tomatoes in juice
4 large garlic cloves, minced
1/2 teaspoon grated orange peel
1/2 cup whipping cream
Salt and pepper

8 ounces fettuccine


1 teaspoon minced fresh oregano
1/4 cup minced fresh parsley

Preparation:

Heat oil in heavy large skillet over medium-high heat. Add shallots and
sauté 2 minutes. Add shrimp and cook until just pink, about 3 minutes.
Transfer shrimp to bowl using slotted spoon. Add tomato paste to same
skillet and stir 1 minute. Add wine, crushed red pepper and saffron and boil
2 minutes. Add tomatoes, garlic and orange peel and cook until reduced to
sauce consistency, stirring frequently, about 5 minutes. Add cream and
simmer sauce 3 minutes. Season to taste with salt and pepper.
Cook fettuccine in large pot of boiling salted water until just tender but
still firm to bite, stirring occasionally. Drain. Season with salt and
pepper.

Add shrimp and oregano to sauce; stir to heat through. Sprinkle with
parsley. Serve over fettuccine.



4 first-course or 2 main-course servings.


Bon Appétit

March 1991

On Thu, 23 Dec 2004 09:06:08 GMT, "rmg"
> wrote:

>
>This recipe requires you cook the shrimp and remove them before completing
>the sauce, then add the shrimp back in once the sauce is done.
>
>I assume this is partly to get the shrimp cooked but it might also be for
>the purpose of imparting some shrimp flavor at the beginning.
>
>I'd like to make the sauce in advance so I don't have much to do during my
>dinnner party. Does anyone have any opinions on whether it would make a
>difference if I just threw the raw shrimp into the warm sauce and cooked
>them gently just before serving?
>
>Thanks for your thoughts.
>
>http://www.epicurious.com/recipes/re...ews/views/1446
>
>SHRIMP WITH CHUNKY TOMATO-SAFFRON SAUCE
>Ingredients:
>1/4 cup olive oil
>2 large shallots, chopped
>1 pound uncooked large shrimp, peeled, deveined, tails left intact
>1 tablespoon tomato paste
>1/2 cup dry white wine
>1/8 teaspoon dried crushed red pepper
>2 generous pinches saffron threads
>1 14 1/2-ounce can diced peeled tomatoes in juice
>4 large garlic cloves, minced
>1/2 teaspoon grated orange peel
>1/2 cup whipping cream
>Salt and pepper
>
>8 ounces fettuccine
>
>
>1 teaspoon minced fresh oregano
>1/4 cup minced fresh parsley
>
>Preparation:
>
>Heat oil in heavy large skillet over medium-high heat. Add shallots and
>sauté 2 minutes. Add shrimp and cook until just pink, about 3 minutes.
>Transfer shrimp to bowl using slotted spoon. Add tomato paste to same
>skillet and stir 1 minute. Add wine, crushed red pepper and saffron and boil
>2 minutes. Add tomatoes, garlic and orange peel and cook until reduced to
>sauce consistency, stirring frequently, about 5 minutes. Add cream and
>simmer sauce 3 minutes. Season to taste with salt and pepper.
>Cook fettuccine in large pot of boiling salted water until just tender but
>still firm to bite, stirring occasionally. Drain. Season with salt and
>pepper.
>
>Add shrimp and oregano to sauce; stir to heat through. Sprinkle with
>parsley. Serve over fettuccine.
>
>
>
>4 first-course or 2 main-course servings.
>
>
>Bon Appétit
>
>March 1991
>
In this recipe, the shrimp are sauteed. If you just throw them in the
sauce later, they will be boiled. It will effect the taste.

If you want to do it ahead, you can prepare the sauce to the point
just before you put the shrimp in the sauce. Just re-heat the sauce,
add the shrimp and cook until the shrimp are heated through. If the
time lag will be long, you can refrigerate the partially prepared
sauce and the shrimp until ready to finish everything.

I'd suggest instead that you cook the dish to order. The total cooking
time in the recipe is under 20 minutes. This is within the range of
what I think of as "final assembly" for a course. You have to cook the
pasta anyway, and that is better cooked just before serving, so you
might as well do the sauce while the pasta is cooking.

Instead of pre-cooking everything focus on your "mis en place."
Prepare your ingredients:

Measure out all ingredients and do any necessary chopping. Put the
prepared and measured ingredients into small bowls or other
containers. Combine ingredients that are added at the same time into a
single bowl. Line the bowls up on the counter in order of addition to
the recipe.

When you are ready to serve the dish, heat the water for the pasta,
and start making the sauce.

Cheers,

Leonard

rmg wrote:
> This recipe requires you cook the shrimp and remove them before completing
> the sauce, then add the shrimp back in once the sauce is done.
>
> I assume this is partly to get the shrimp cooked but it might also be for
> the purpose of imparting some shrimp flavor at the beginning.
>
> I'd like to make the sauce in advance so I don't have much to do during my
> dinnner party. Does anyone have any opinions on whether it would make a
> difference if I just threw the raw shrimp into the warm sauce and cooked
> them gently just before serving?
>
> Thanks for your thoughts.
>
> http://www.epicurious.com/recipes/re...ews/views/1446
>
> SHRIMP WITH CHUNKY TOMATO-SAFFRON SAUCE
> Ingredients:
> 1/4 cup olive oil
> 2 large shallots, chopped
> 1 pound uncooked large shrimp, peeled, deveined, tails left intact
> 1 tablespoon tomato paste
> 1/2 cup dry white wine
> 1/8 teaspoon dried crushed red pepper
> 2 generous pinches saffron threads
> 1 14 1/2-ounce can diced peeled tomatoes in juice
> 4 large garlic cloves, minced
> 1/2 teaspoon grated orange peel
> 1/2 cup whipping cream
> Salt and pepper
>
> 8 ounces fettuccine
>
>
> 1 teaspoon minced fresh oregano
> 1/4 cup minced fresh parsley
>
> Preparation:
>
> Heat oil in heavy large skillet over medium-high heat. Add shallots and
> sauté 2 minutes. Add shrimp and cook until just pink, about 3 minutes.
> Transfer shrimp to bowl using slotted spoon. Add tomato paste to same
> skillet and stir 1 minute. Add wine, crushed red pepper and saffron and boil
> 2 minutes. Add tomatoes, garlic and orange peel and cook until reduced to
> sauce consistency, stirring frequently, about 5 minutes. Add cream and
> simmer sauce 3 minutes. Season to taste with salt and pepper.
> Cook fettuccine in large pot of boiling salted water until just tender but
> still firm to bite, stirring occasionally. Drain. Season with salt and
> pepper.
>
> Add shrimp and oregano to sauce; stir to heat through. Sprinkle with
> parsley. Serve over fettuccine.
>
>
>
> 4 first-course or 2 main-course servings.
>
>
> Bon Appétit
>
> March 1991
>
>

I'd say you could probably get away with doing everything up to the
point of adding the cream before hand and get away with it. But I would
sauté them as suggested vs cooking (boiling) them in the sauce. You
could follow the recipe as written up to the point of adding the cream
ahead of time and then pick it up from that point to finish.

Depending on how many shells you have an additional thought to impart
more flavor may be to boil the shells (and heads if you have 'em) in
enough water to cover. Strain that through a fine sieve and then reduce
until a small amount of liquid remains. This could also be done ahead of
time. Then add the shrimp reduction to the mix.

--
Steve

Did you ever notice that when you blow in a dogs face they get mad at
you but when you take them for a ride in the car they stick their head
out of the window?

rmg wrote:
> This recipe requires you cook the shrimp and remove them before completing
> the sauce, then add the shrimp back in once the sauce is done.
>
> I assume this is partly to get the shrimp cooked but it might also be for
> the purpose of imparting some shrimp flavor at the beginning.
>
> I'd like to make the sauce in advance so I don't have much to do during my
> dinnner party. Does anyone have any opinions on whether it would make a
> difference if I just threw the raw shrimp into the warm sauce and cooked
> them gently just before serving?
>
> Thanks for your thoughts.
>
> http://www.epicurious.com/recipes/re...ews/views/1446
>
> SHRIMP WITH CHUNKY TOMATO-SAFFRON SAUCE
> Ingredients:
> 1/4 cup olive oil
> 2 large shallots, chopped
> 1 pound uncooked large shrimp, peeled, deveined, tails left intact
> 1 tablespoon tomato paste
> 1/2 cup dry white wine
> 1/8 teaspoon dried crushed red pepper
> 2 generous pinches saffron threads
> 1 14 1/2-ounce can diced peeled tomatoes in juice
> 4 large garlic cloves, minced
> 1/2 teaspoon grated orange peel
> 1/2 cup whipping cream
> Salt and pepper
>
> 8 ounces fettuccine
>
>
> 1 teaspoon minced fresh oregano
> 1/4 cup minced fresh parsley
>
> Preparation:
>
> Heat oil in heavy large skillet over medium-high heat. Add shallots and
> sauté 2 minutes. Add shrimp and cook until just pink, about 3 minutes.
> Transfer shrimp to bowl using slotted spoon. Add tomato paste to same
> skillet and stir 1 minute. Add wine, crushed red pepper and saffron and boil
> 2 minutes. Add tomatoes, garlic and orange peel and cook until reduced to
> sauce consistency, stirring frequently, about 5 minutes. Add cream and
> simmer sauce 3 minutes. Season to taste with salt and pepper.
> Cook fettuccine in large pot of boiling salted water until just tender but
> still firm to bite, stirring occasionally. Drain. Season with salt and
> pepper.
>
> Add shrimp and oregano to sauce; stir to heat through. Sprinkle with
> parsley. Serve over fettuccine.
>
>
>
> 4 first-course or 2 main-course servings.
>
>
> Bon Appétit
>
> March 1991
>
>

I'd say you could probably get away with doing everything up to the
point of adding the cream before hand and get away with it. But I would
sauté them as suggested vs cooking (boiling) them in the sauce. You
could follow the recipe as written up to the point of adding the cream
ahead of time and then pick it up from that point to finish.

Depending on how many shells you have an additional thought to impart
more flavor may be to boil the shells (and heads if you have 'em) in
enough water to cover. Strain that through a fine sieve and then reduce
until a small amount of liquid remains. This could also be done ahead of
time. Then add the shrimp reduction to the mix.

--
Steve

Did you ever notice that when you blow in a dogs face they get mad at
you but when you take them for a ride in the car they stick their head
out of the window?