Garlic Shrimp with Saffron
Provided by Mel & Sheryl London
Quickly sautéed in just minutes, this flavorful, elegant dish is particularly good – and very colorful – over white rice combined with a small can of rinsed, black beans.
- 4 large garlic cloves, minced (about 1 heaping tablespoon)
- ½ teaspoon hot pepper flakes (or to taste)
- ½ teaspoon sweet paprika
- 1 teaspoon dried oregano, preferably Greek
- 1 teaspoon salt & freshly ground pepper to taste
- 1 ½ pounds large shrimp, peeled
- ¾ cup dry white wine
- ½ teaspoon saffron threads, crushed
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (½ large lemon)
- 4 tablespoons finely minced parsley
Combine the garlic, pepper flakes, paprika, oregano, salt and pepper in a bowl. Add the shrimp and mix to coat evenly as possible. Cover the bowl and refrigerate for half an hour or more, stirring once to combine.
Meanwhile, combine the wine and saffron in a cup and let stand for at least 10 minutes or more. When ready to cook, heat the olive oil in a 12 inch skillet over medium-high heat. When the surface of the oil ripples, add the shrimp to the skillet in one layer. Sauté for one minute, then using tongs, turn the shrimp over and sauté for one minute more. Remove the shrimp to a bowl and reserve. Add the wine and saffron mixture to the same skillet and bring to a boil, stirring while the sauce reduces to about a half a cup. Return the shrimp to the skillet, stir and cook for 1 or 2 minutes more. Add the lemon juice and parsley and transfer to a serving dish.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.