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Name: Saffron Shrimp Soup with Tubettini (Mf)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 sm Carrot, diced; 1 tb olive oil; 1 tb Unsalted butter; 1 c Thawed frozen petite peas; 1 ts Dried tarragon; 1/4 c Dry white wine; 1 sm Onion, diced; 1 ts Saffron threads; 2 c Fish stock or clam juice; 4 Fresh plum tomatoes, seeded,; 1/2 c Tubettini; 2 tb Chives, snipped; 1 lb Peeled shrimp, chopped and; Salt and cayenne pepper, to; 4 c Chicken broth

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INGREDIENTS

1 sm Carrot, diced
1 tb olive oil
1 tb Unsalted butter
1 c Thawed frozen petite peas
1 ts Dried tarragon
1/4 c Dry white wine
1 sm Onion, diced
1 ts Saffron threads
2 c Fish stock or clam juice
4 Fresh plum tomatoes, seeded,
1/2 c Tubettini
2 tb Chives, snipped
1 lb Peeled shrimp, chopped and
Salt and cayenne pepper, to
4 c Chicken broth

Servings

INSTRUCTIONS

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@netrax.net Recipe by: Pasta PASTA MONDAY TO FRIDAY SHOW #PS6554 Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.

NOTES

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Saffron Shrimp Soup with Tubettini (Mf)

1 sm Carrot, diced
1 tb olive oil
1 tb Unsalted butter
1 c Thawed frozen petite peas
1 ts Dried tarragon
1/4 c Dry white wine
1 sm Onion, diced
1 ts Saffron threads
2 c Fish stock or clam juice
4 Fresh plum tomatoes, seeded,
1/2 c Tubettini
2 tb Chives, snipped
1 lb Peeled shrimp, chopped and
 Salt and cayenne pepper, to
4 c Chicken broth

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@netrax.net    Recipe by: Pasta   PASTA MONDAY TO FRIDAY SHOW #PS6554    Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on  Mar 02, 1997.

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Nutrition

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Serving Size: 1 Serving (483g)
Recipe Makes: 4 Servings

Calories: 193
Calories from Fat: 175 (91%)

Amt Per Serving		% DV

	Total Fat 19.5g	26 %
	Saturated Fat 11.3g	56 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 0.9g
Cholesterol 47mg		14 %
Sodium 1113.1mg		38 %
Potassium 251.1mg		7 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 193

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