Shrimp With Saffron
Succulent shrimp infused with saffron, garlic, and fresh herbs, topped with a buttery sauce. Elegant and flavorful, perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Preheat the broiler.
- Shell the shrimp and remove the vein down the back.
- Rinse under cold water and dry on paper towel.
- Place the shrimp in a bowl and add lemon juice from lemons and saffron.
- Chop the parsley on a chopping surface.
- Add the chopped parsley, thyme, and garlic to the shrimp mixture and continue chopping.
- Add the bay leaf, finely chopped.
- Add this mixture to the shrimp and sprinkle with salt and pepper.
- Stir until the shrimp is well coated with the mixture.
- Place the butter in a saucepan and heat thoroughly.
- Transfer the shrimp to another pan and pour the remaining marinade into the hot butter.
- Do not boil.
- Broil the shrimp about 4 inches from the heat source.
- As liquid accumulates in the shrimp pan, pour it into the butter mixture.
- Cook the shrimp, turning once, until they are red and cooked, about 4 to 5 minutes.
- Do not overcook or they will toughen.
- Arrange the shrimp on a warm serving dish.
- Stir the butter sauce with a wire whisk while heating.
- Pour the butter sauce over the shrimp and serve.
Tips & Substitutions
To enhance the flavor of the shrimp, consider marinating them for 30 minutes to an hour before cooking. If saffron is unavailable, a pinch of turmeric can provide color, though the flavor will differ. Fresh thyme is ideal, but dried thyme can work in a pinch. Make sure not to overcook the shrimp; they should be opaque and firm to the touch for the best texture.
Serving Suggestions
Serve the shrimp over a bed of rice or alongside a fresh salad to balance the rich flavors. A strong vinaigrette can complement the dish nicely. Pair with crusty bread to soak up the buttery sauce, or consider serving with Mediterranean recipes like pasta with asparagus and salmon for a complete meal.
Storage & Reheating
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a pan over low heat or microwave in short intervals, ensuring they do not become rubbery. Avoid reheating more than once for best quality.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp With Saffron contains roughly 1611 calories, with 59g protein, 339g carbohydrates, and 31g fat. It is an excellent source of vitamin C (455% of the Daily Value), iron (222% of the Daily Value), and protein (118% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2519mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but ensure they are fully thawed before cooking. Place them in the refrigerator overnight or run them under cold water to speed up the process. This will help them cook evenly and maintain their texture.
What can I substitute for saffron?
If saffron is not available, you can use a pinch of turmeric for color, though it will alter the flavor profile. Alternatively, consider using a small amount of smoked paprika for a different flavor dimension, though it won’t replicate saffron’s unique taste.
How do I know when the shrimp are fully cooked?
Shrimp are done when they turn a bright pink color and are opaque in the center. They should also curl into a C shape. Avoid overcooking, as this can lead to a tough texture. Cooking for about 4 to 5 minutes should suffice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).