Shrimp paella

This is adapted from a recipe on myrecipes.com.

Ingredients

Broth:

3 cups water

1 teaspoon saffron threads

2 cups vegetable stock

Herb Blend:

1 cup chopped fresh parsley

1/3 cup fresh lemon juice

1 tablespoon olive oil

1 teaspoon dried tarragon

2 large garlic cloves, minced

Paella:

16 unpeeled jumbo shrimp (about 1 pound)

1 tablespoon olive oil

2 cups finely chopped onion

1 cup finely chopped red bell pepper

1 cup canned diced tomatoes, undrained

1 teaspoon sweet paprika

1/2 teaspoon crushed red pepper

3 garlic cloves, minced

3 cups uncooked Arborio rice or other short-grain rice

1 cup frozen green peas

2 tablespoons fresh lemon juice

Preparation

To prepare broth, combine the ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.

To prepare paella, peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add shrimp; saute 1 minute (the shrimp will not be cooked through but it should be turning white and pink and curling up).

Remove shrimp from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently. If the liquid runs out before the rice is soft, just slowly add more vegetable stock.

Stir in the shrimp and cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes.

Jumbo Shrimp Stuffed with Cilantro and Chiles

Adjusted from: Food Network

8 jumbo shrimp (about 1 1/4 lbs)

1/4 c. fresh lime juice

2 T. extra virgin olive oil

1 t. salt

black pepper

3 cloves minced garlic

1 large jalapeno, with seeds

3 green onions, with green parts

1 c. chopped cilantro leaves

Tootpicks soaked in water

1. Soak shrimp (shelled, deveined, and washed) in a mix of 1 T. olive oil, 1/2 t. salt and pepper, and lime juice for 30 min.
2. Blend cilantro, onions, jalapeno, garlic, 1 T. oil, and lime juice marinade into a paste.
3. Cut the shrimp open (enough to stuff them, but not cut all the way through) and put the paste inside. Close by using a toothpick soaked in water. Sprinkle with salt and pepper.
4. Cook shrimp on a dry non-stick skillet until cooked through.