Loaded with fresh and healthy ingredients, cooked in a very short time and an easy way, flavored with best quality saffron threads – Sautéed Shrimp in Creamy Saffron Sauce is absolutely made to perfection. Enjoy!
Heat the white wine in a saucepan until it comes to a light boil, transfer it into a bowl, add in ½ tsp saffron threads, then set aside to let the saffron infuse with the wine.
Finely dice 1/2 of a shallot, finely mince 2 cloves garlic and chop up a handful of fresh parsley finely. Then, pat down 12 peeled and deveined jumbo shrimp with paper towels and season them with sea salt and black pepper.
Now, put a nonstick fry pan on a medium heat, let it heat for 4 min, pour in a tbsp olive oil, make sure the entire surface of the pan is coated. Immediately, transfer shrimp into the pan, mix occasionally, after about 2 min transfer the shrimps to the bowl.
In the same pan, with low-medium heat, add in another tsp of olive oil, the minced garlic and diced shallots, frequently stir for about 30 seconds, add 1 tsp of cornstarch, and mix to combine well, then add ½ cup of heavy cream and the saffron-infused white wine, keep mixing so the cream does not cub. After 5 to 6 minutes, add sea salt and black pepper for seasoning and quickly mix. Turn off the heat, add the shrimp and 1 tbsp of chopped fresh parsley, mix to combine well. In a shallow bowl, serve with a crusty baguette. Bon appetite!
- 12 raw jumbo shrimp peeled & deveined
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp cornstarch
- 1/2 shallot
- 1/2 tsp saffron threads
- 1/4 cup white wine
- 1/2 cup heavy cream
- sea salt
- handful freshly chopped parsley
- black pepper