Shrimp in Saffron Cream
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This one came about one day when I had a hankering for paella but did not have the time nor most of the ingredients to make it. (Basically, I didn’t have the rice.) I was really in the mood for a saffron-scented, admittedly indulgent dinner, so I whipped this up. Who knew that it would turn out to be a hit? I certainly didn’t. Although I still make paellas, this speedy supper is what I make during lazy weeknights.

Shrimp in Saffron Cream

Serves 2 as a main course

You’ll need:

1 pound 16–20 shrimp, shell removed
1–2 cups heavy cream
1 small shallot, diced
2 cloves garlic, diced
1 small pinch saffron threads
Chopped parsley, as garnish
1 lemon

To make:

  1. Bring the cream to a very gentle simmer in a saucepan over low heat. Once you see the first bubble, turn off the heat and stir in the saffron. Allow to infuse.
  2. In a shallow pan over medium heat, sauté the shallows in two tablespoons olive oil until fragrant, then add the garlic.
  3. Add the shrimp to the pan, season with a tablespoon of salt, a teaspoon of pepper, and the juice of a lemon. Cook until they are almost pink, about 2–3 minutes.
  4. Add the saffron-infused cream to the pan and finish cooking the shrimp, stirring once in a while.
  5. Serve in a warmed plate with parsley.

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