Description

This Sautéed Shrimp in Creamy Saffron Sauce is an elegant and flavorful dish that combines succulent shrimp with a rich, aromatic saffron-infused cream sauce. Perfect for a special dinner or a delightful treat, it features tender shrimp sautéed to perfection and served in a luxurious sauce made with saffron, garlic, onions, and paprika. The dish is garnished with fresh parsley and served with lemon wedges for a bright, zesty finish.

Ingredients

Scale

Shrimp and Seasoning

1 pound large shrimp, peeled and deveined
Salt and pepper to taste
1/2 teaspoon paprika

Sauce

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream
1/4 teaspoon saffron threads
1 cup chicken or vegetable broth

Garnish and Serving

Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

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Instructions

Soak Saffron: In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to extract their rich flavor and vibrant color.
Heat Olive Oil: Heat the olive oil in a large skillet over medium heat until shimmering and hot enough to cook.
Sauté Onions: Add the finely chopped onion to the skillet and cook, stirring occasionally, until translucent and softened, about 3-4 minutes.
Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, allowing its aroma to develop without burning.
Add Broth and Simmer: Pour the chicken or vegetable broth into the skillet and bring the mixture to a gentle simmer, melding the flavors together.
Add Cream and Saffron: Reduce the heat to low and slowly stir in the heavy cream, followed by the saffron along with its soaking water, to infuse the sauce with its distinctive color and taste.
Season Sauce: Sprinkle in the paprika, and season the sauce with salt and pepper to taste. Let it simmer gently for 3-5 minutes to allow all flavors to combine beautifully.
Cook Shrimp: Add the peeled and deveined shrimp to the skillet, cooking until they turn pink and opaque, about 5-7 minutes, stirring occasionally to coat them in the creamy sauce.
Garnish and Serve: Remove the skillet from heat. Garnish the shrimp and sauce with freshly chopped parsley and serve immediately with lemon wedges to brighten the dish.

Notes

Soaking saffron in warm water helps release its flavor and color more effectively.
Use fresh shrimp for best flavor and texture, but frozen shrimp thawed properly can be used as well.
Adjust the paprika and seasoning according to your taste preference.
Serve this dish over rice, pasta, or crusty bread to soak up the creamy saffron sauce.
Heavy cream can be substituted with a lighter cream if desired, but it will affect the richness of the sauce.
For a vegetarian version, omit shrimp and use firm tofu or mushrooms.