"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Persian Shrimp Stew Recipe

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This recipe for Persian Shrimp Stew, by , is from Rainey's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. medium shrimp peeled and deveined
1 large yellow onion diced
1 large green bell pepper diced
2 stalks celery diced
6 cloves garlic finely minced
1 can diced tomatoes
1/2 t saffron
1 stick butter
1/4 c parsley chopped

Directions:
Directions:
In a large skillet, sauté the vegetables in the butter till the onions start to brown. Add the tomatoes and bring to a boil and then reduce the heat to simmer. Add the shrimp and cook till the shrimp are done, but not overcooked.

Place the saffron threads in a mortar and grind till a fine powder. Add 2 T hot water to the mortar bowl and dissolve the saffron. Add the saffron "tea" to the shrimp and simmer for 2 -3 minutes. Add the chopped parsley and remove from heat.

Server over hot basmati rice.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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