Spicy Shrimp And Vegetables In A Saffron Broth

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 1
• 1 1/2 cups low-fat chicken broth
• 6 medium shrimp, save the shells for the broth
• 1 tablespoon onion, fine chop
• 1 tablespoon jalapeno, fine chop
• 1/2 cup zucchini, 1/4 inch dice
• 1 tablespoon fresh cilantro, chopped
• 1 pinch pepper
• 1/2 teaspoon creole seasoning
• 1/2 teaspoon chili powder, mix with creole seasoning
• 1 pinch saffron thread

Recipe

• 1 pour 1 cup broth into small sauce pan, reserving ½ cup.
• 2 shell shrimp and dust both sides with seasoning mix. whatever seasoning mix is left set aside for later. set shrimp aside.
• 3 put shells and saffron into sauce pan and bring to a boil. once it starts to boil remove from heat and cover.
• 4 chop all veggies.
• 5 heat a small non stick skillet over medium heat for about 4 minutes.
• 6 add onion, jalapeno, zucchini, remaining seasoning mix and ¼ cup reserved broth. stir and cook until liquid is almost gone.
• 7 remove shells from broth with a slotted spoon. add the veggies to saffron broth and cover.
• 8 wipe the non stick skillet clean and heat over medium heat for a few minutes. add the shrimp and cook a couple of minutes a side. add the remaining broth and cook until liquid is about ½ gone.
• 9 pour broth and shrimp into saffron broth and bring back up to a slow boil.
• 10 add a good grind of pepper and simmer for a couple of minutes.
• 11 add the cilantro, stir and remove from heat.