This is a delicious and quick shrimp saute using typical Portuguese ingredients like red wine and plenty of garlic and parsley. The saffron makes it a little different, and a touch of crushed red peppers at the end of cooking make it wonderful! I used Argentine pink shrimp from Trader Joe's, and they were awesome!
- 4 tablespoons butter
- 1⁄4 cup onion, minced
- 1⁄2 cup water
- 3 cloves garlic, minced
- 4 tablespoons fresh flat-leaf parsley, chopped
- 1 teaspoon turmeric
- 1⁄2 teaspoon saffron thread, soaked in 1 tbsp. warm water for 15 minutes
- 1⁄2 cup red wine
- 2 teaspoons fresh lemon juice
- 1 teaspoon coarse sea salt
- black pepper
- 1⁄4 teaspoon crushed red pepper flakes
- 1 lb shrimp, peeled and cleaned
- Saute onion in the butter until almost browned; reduce heat slightly and add garlic, parsley, and turmeric.
- Saute another 5 minutes then add water and saffron water.
- Cover and simmer for 5 more minutes.
- Stir in wine and lemon juice; bring mixture to a boil, then reduce heat and simmer about 5 minutes to cook off some of the alcohol.
- Add shrimp, salt, black pepper to taste and crushed red peppers.
- Cook about 5 minutes or until shrimp have just turned pink and are still juicy and tender.
- This is normally served in small bowls with crusty bread for dipping, or it could be served over rice.
Very similar to how I was taught to make this. I would have given it 5 stars but the presentation was not appealing.I do not use red wine when making this dish. Ideally one 12 oz bottle of beer is used in place of the wine.This is flavorful and the dish is much more appealing to the eye. I have used white wine on occasion, but the beer is better.Oh by the way I am portuguese and was taught by my vavo (grandmother).
We've made this recipe four times, using different types of wine. We've found that the wine really affects both the taste and the appearance. So far the best results have been with standard "sherry cooking wine" from the grocery store. The result is a more yellow color. When we used cabernet it turned the sauce brown and sort of overwhelmed all the other flavors. Otherwise, this is a nice simple recipe that's a definite keeper. Goes great with vinho verde (green wine from Portugal).
Wonderful 5 stars! It's not a dish that will be winning prizes for looks, as the combination of red wine, saffron, turmeric, pepper, parsley and and onion made a sauce that turned out a greenish brown colour.. but hiding in there was an amazing taste.. the peppers made it politely firey and the heat could easily be increased or decreased to suit indivual palettes and the rest are a wonderful combination of tastes where none totally predominate and all work smoothly together. Please see my rating system: an excellent 5 stars for a recipe where the only thing wrong was that I was sad when the last morsel had been eaten. Thanks!