SAUTéED SHRIMP IN CREAMY SAFFRON SAUCE
Steps:
- Heat a 1/4 cup of white wine in a saucepan, once it comes to a light boil transfer the hot wine into a bowl, pinch in 1/2 tsp saffron threads and set aside to allow the saffron to infuse with the white wine
- Finely mince 2 cloves garlic, finely dice 1/2 of a shallot, finely chop a handful of fresh parsley and pat down 12 raw jumbo shrimp (peeled & deveined) with some paper towels, then season the shrimp with sea salt & black pepper
- Heat a nonstick fry pan with a medium-high heat, after 4 minutes pour in a generous tablespoon of extra virgin olive oil and swirl the pan so it coats the entire surface, instantly add in the shrimps, mix occasionally, after 1 1/2 to 2 minutes remove the shrimps from the pan and transfer to a bowl
- Using the same pan, lower the fire to a low-medium heat, add in another tablespoon of extra virgin olive oil, the diced shallots and the minced garlic, mix continuously, after 30 seconds add in 1 teaspoon of cornstarch and mix together until well combined, then add in the saffron infused white wine and 1/2 cup of heavy cream, continue to mix continuously so the cream does not curd, after 5 to 6 minutes season with sea salt & black pepper and quickly mix together, turn off the heat, add in the cooked shrimp and 1 tablespoon of freshly chopped parsley, mix together until well combined, transfer to a shallow bowl, serve next to a crusty baguette, enjoy!
SAUTéED SHRIMP WITH GARLIC AND SAFFRON
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 15m
Number Of Ingredients 7
Steps:
- Put 1/4 cup olive oil in a large skillet over medium-low heat.
- Add 3 sliced garlic cloves, and cook until golden.
- Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
- Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 644 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED SHRIMP
This is a great, simple and fast way to cook shrimp that can go with anything! I've served it over linguine, with orzo and cream sauce, accompanying a steak, or alone as an appetizer - the possibilities are endless!
Provided by Holly Van Lom
Categories Seafood Shellfish Shrimp
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
- Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
- Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 1 g, Cholesterol 187.8 mg, Fat 16.9 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 5.3 g, Sodium 1600.2 mg
SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE
Steps:
- Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
- Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 2.6 g, Cholesterol 206.9 mg, Fat 23.8 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 410.2 mg, Sugar 0.5 g
SALT-ROASTED SHRIMP WITH SCAMPI DIP
Provided by Tori Ritchie
Categories Garlic Appetizer Roast Low Cal Shrimp White Wine Party Parsley Butter Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Spread salt in 13x9x2-inch baking dish. Arrange shrimp in single layer atop salt.
- Preheat oven to 500°F. Boil wine, lemon juice, and garlic in saucepan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes. Remove from heat. Add a few pieces of butter; whisk until creamy. Return pan to low heat. Add a few more pieces of butter; whisk until smooth (do not let mixture boil). Continue whisking in butter, a few pieces at a time. Stir in parsley; season with salt and pepper. Let stand while shrimp cook.
- Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes.
- Transfer sauce to bowl; nestle in salt.
SALT ROASTED SHRIMP WITH SAFFRON WINE SAUCE
These mouth-watering shrimp appetizers are roasted on a bed of hot salt, then drizzled with a saffron-wine sauce.
Provided by Allrecipes Member
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Blend olive oil, cilantro and garlic in a bowl. Add prawns; toss to coat. Cover and refrigerate for 30 minutes.
- Spread Diamond Crystal® Kosher Salt in even layer on a rimmed baking sheet to at least 1/2 inch thick, large enough to place prawns in a single layer.
- Bake salt 30 minutes to prepare it for roasting prawns. Remove baking sheet from oven. Place prawns in a single layer on hot salt.
- Bake 2 minutes. Turn prawns over; bake 2 minutes longer.
- Brush all salt from prawns (a pastry brush works well) and discard salt.
- Combine Chardonnay, saffron, remaining 1/4 teaspoon of salt, and peppercorns in medium saucepan over medium heat. Increase heat and bring to a boil. Simmer until sauce is reduced to 2 tablespoons. Discard peppercorns.
- Stir in honey and remove from heat. Whisk in butter a chunk at a time until blended. Drizzle warm sauce over prawns.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 5 g, Cholesterol 99.1 mg, Fat 24.4 g, Fiber 0.6 g, Protein 7.7 g, SaturatedFat 11.9 g, Sodium 68565.6 mg, Sugar 1.4 g
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SPANISH GARLIC SHRIMP WITH SAFFRON AND WHITE WINE
From spainonafork.com
Reviews 3Servings 2Cuisine SpanishCategory Appetizer
- Add a 1/4 cup of hot wine to a bowl (I heated the wine in a sauce pan to just before it boils), then pinch in 1/2 teaspoon of saffron threads and let it infuse, meanwhile thinly slice 4 cloves of garlic, finely dice 1 shallot, finely chop a handful of fresh parsley and season 12 jumbo shrimp that have been peeled and deveined with sea salt and freshly cracked black pepper
- Heat a fry pan with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the slices of garlic and mix with the oil, 2 minutes later add the diced shallot, season with sea salt and black pepper and mix it all together, then add the shrimp seasoned side down, 1 minute after adding the shrimp flip them, then add the saffron infused wine, a squeeze of fresh lemon juice and about 2 tablespoons of the freshly chopped parsley and give the pan a quick shake
- After cooking the shrimp for a total of 2 minutes remove them from the pan and transfer to a shallow bowl, continue to cook the sauce for another 2 minutes to let it thicken up, then pour the sauce all over the shrimp and sprinkle the dish with some freshly chopped parsley, enjoy!
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