February 20, 2015 Motamedi

Shrimp In Persian Saffron

Shrimp in Persian Nikmanesh Saffron

We are all about adding flavor to meals with spices, so we keep it super simple by using only saffron, a spice that comes in thin, red threads. The flavor of saffron is altogether sweet, bitter, and sour. To really get the full aroma and taste of saffron, it needs to be activated by the heat of cooking. In addition to the taste, saffron also imparts a bright, yellow-orange hue to foods.

Each thread of saffron is hand-picked, which makes it the most expensive spice in the world. So this is important to remember: A little goes a long way! All you need are a few threads. Also, it’s best to soak it in a liquid first, or else it will just clump up when you toss it into the dish, making one bite extremely strong and overpowering!

Coating anything in a pure Persian Saffron seems like a good idea to us. With it’s rich saffron flavor, everyone will love the comfort of this dish.

Today Saffron Recipes:

Serves: 4
Ingredients:

  • Shrimp – 1 lb, peeled and deveined
  • Garlic – 2 cloves, minced
  • Onion – 1, chopped
  • Parsley – ¼ bunch, chopped
  • Saffron – a pinch
  • White wine – 2 tbsp
  • Cooking oil – 1 tbsp
  • Crushed tomatoes – 1 can (~2 cups)
  • Salt – ¼ tsp
  • Pepper – ¼ tsp
  • Sweetener – 1 tsp (Like sugar, honey, maple syrup)
  • Cream (opt) – 3 tbsp
  • Lemon – ½, juice of

Prep:

Shrimp – Rinse and defrost.
Garlic / Onions / Parsley – Prep as directed. (Can be done up to 3 days ahead)

Make:

Combine saffron and white wine. Heat a saute pan over medium-high heat. Add oil and then onions to heated oil. Saute until softened, ~3 minutes.
Add saffron-infused wine and garlic. Saute for another minute or two, and then add in tomatoes, salt, pepper, and sweetener. Saute for ~5 minutes. At this point, you have the option of pureeing your sauce with an immersion blender directly in the pan, transferring the sauce to a blender to puree, or just skipping the puree step altogether.
Return (pureed or not) sauce to a simmer and then add in shrimp. Cook for 6 to 8 minutes, until shrimp is cooked through.
Remove saute pan from heat and fold in cream (if using) and finish with a squeeze of lemon juice and garnish with parsley. Enjoy with shrimp and sauce ladled over rice, potatoes, or use bread to sop up every last bit of sauce!

Source: http://www.yummly.com

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