Sunday, September 4, 2005

Saffron Shrimps

Saffron Shrimps
Adapted from Fearless in the Kitchen

Prep time: 10 minutes (most of that was peeling the shrimp)
Bake/sauté time: 5-6 minutes
Serves 2-4 (depending on your appetite)

1 lb/500g jumbo shrimp, peeled, deveined (tails on optional)
2-3 cloves of garlic, finely minced
¼ tsp saffron threads, crumbled slightly
½ cup Italian parsley, chopped
2 tbsp extra virgin olive oil
½ tsp paprika (I used sweet, so as not to overpower the saffron aroma)
½ tsp red chili pepper flakes
Juice of 1 lemon
Salt & freshly ground black pepper to taste


** Just in case you haven’t read my tip before….if you are using frozen shrimp, here's the best way to defrost them so they maintain their plumpness but don't get too spongy - place a large bowl in the sink and fill with cold running water. Keep the water running so it maintains a temperature that is very cold to your hands, but not as cold as the shrimp. Frequently toss the shrimp until they separate and begin to soften. Only then peel your shrimp - leaving or removing the tails is your preference. Now to the rest of the directions....

1. Preheat the oven to 400°F/200°C. You could also sauté them in a non stick pan on medium high heat.

2. In a bowl, toss everything together.

3. Spread shrimp and a little of the sauce in one layer in an oven-proof dish and bake for 5-6 minutes (or until the shrimp turn pink). I saved some of the marinade for another time. It will do wonders for chicken too.

Serve over rice, couscous, or baby spinach. (you don't even have to cook the spinach first - the hot shrimp will wilt the spinach nicely). Cold, the shrimp are great on salads or in sandwiches.

Related links:


Anonymous said...

hi Ruth
I made the saffron shrimps and wow they were scrumpcious !
The shrimps I used were cooked
and all came out well
: )
thanks for a great recipe !

Ruth Daniels said...

Carol - so glad you liked them and thanks so much for dropping by.