Shrimp With Spicy Saffron Sauce (Tapas)Fr

Name: Shrimp With Spicy Saffron Sauce (Tapas)Fr
Prep time: 2 min
Cook time: 2 min
Total time: 4 min
Yield: 4 serving(s)
Ingredients: 1/8 teaspoon saffron threads or 1/8 teaspoon turmeric; 2 tablespoons mayonnaise (Duke's or Hellmann's); 8 shelled and deveined jumbo shrimp; 1 small shallot; 1 garlic clove, minced; 2 tablespoons canola oil; 1/2 lemon zest; 1 small baguette or 1 small pita bread

Submitted by pjsilk

"From Better Homes and Gardens Oct. 2006 Love the bang in this recipe. If you don't have saffron or don't care to afford it....LOL. Use same amounts of turmeric."

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Ready In:: 4mins
Ingredients:: 8
Serves:: 4

ingredients

¹⁄₈ teaspoon saffron threads or 1/8 teaspoon turmeric
2 tablespoons mayonnaise (Duke's or Hellmann's)
8 shelled and deveined jumbo shrimp
1 small shallot
1 garlic clove, minced
2 tablespoons canola oil
¹⁄₂ lemon zest
1 small baguette or 1 small pita bread

directions

In a small bowl combine 1/8 tsp saffron threads or turmeric with mayo.
set aside to marry.
In a skillet saute garlic and shallot in canola oil just before browning.
Add shrimp and cook until just turning pink.
Serve with Saffron/Turmeric Aioli and small baguette rounds or pita.

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Reviews

Outstanding! Took me more like 8-10 mins by the time I got things together on the counter and peeled the shrimp but I can live with that, lol. The recipe is nothing short of scrumptious, I had two servings (4 shrimp) for a quick dinner last evening. The saffron really elevates the dish in my opinion but I might try 50-50 saffron and turmeric for a truly rich golden color. I've fallen in love with this recipe and there will,indeed, be a next time in the not too distant future. Made for Spring 2013 Pick a Chef.

Annacia

RECIPE SUBMITTED BY

pjsilk

Collierville, Tennessee

I learned to cook at an early age, watching my mother and father.The first meal I cooked, at age 4, was bacon IN eggs, seeing that the griddle was warped to the center. My mother awoke to the smell, and came running, proudly proclaiming,"well my young man, you have been watching". Ever since then I've been consumed with dishes of my youth. Southern dishes, Italian favorites, Mostly the pursuit of my mom's corned beef and cabbage. Being Irish I've looked high and low. Last year I received the best cooking compliment EVER. I had made my "Kitchen Sink Gumbo" for a party of 100 at a friends house. I had a gentleman come up to me and say, "Sir I have worked in three different restaurants in New Orleans, and that is THE BEST Gumbo I have ever eaten!" That's why I keep on searching, to get better and learn.

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