Salt Roasted Shrimp With Saffron Wine Sauce Food

SAUTEED SAFFRON SHRIMP

Steps:

• Soak the saffron threads in the white wine at room temperature overnight.
• Toss the shrimp with the white wine, saffron, and olive oil. Set aside while you preheat a large nonstick skillet to medium heat. It's hot enough when few drops of water dropped in the pan immediately hiss into steam.
• Saute the shrimp until firm and no longer translucent, about 3 or 4 minutes. Serve immediately. (I paired this shrimp with Veetee Spicy Spanish Style Rice.)

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

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.

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.

SHRIMP IN WHITE WINE SAUCE

Steps:

• Heat oil in a large skillet and tilt pan to coat bottom. Add shallot and garlic and cook over medium heat for 2 minutes, until softened, but not browned.
• Add shrimp and cook, stirring just until pink and loosely curled, about 2 minutes.
• Stir in wine, salt, pepper, lemon juice, thyme and parsley. Cook 1-2 minutes, stirring to coat shrimp, until sauce is heated through.

ROASTED SHRIMP

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.

SHRIMP WITH CHUNKY TOMATO-SAFFRON SAUCE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add shallots and sauté 2 minutes. Add shrimp and cook until just pink, about 3 minutes. Transfer shrimp to bowl using slotted spoon. Add tomato paste to same skillet and stir 1 minute. Add wine, crushed red pepper and saffron and boil 2 minutes. Add tomatoes, garlic and orange peel and cook until reduced to sauce consistency, stirring frequently, about 5 minutes. Add cream and simmer sauce 3 minutes. Season to taste with salt and pepper.
• Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Season with salt and pepper.
• Add shrimp and oregano to sauce; stir to heat through. Sprinkle with parsley. Serve over fettuccine.