Prep 15 mins
Cook 25 mins
Tonight, Lila (my sharemate) did such a wonderful job! She made Spinach soup as in entree, made this amazing Shrimp dish for main, and we had Lila's Delicious Avocado Dessert Salad for dessert. It's my MISSION to post this recipe to share it with you!!! lol
- 4 tablespoons butter
- 1⁄4 cup finely chopped onion
- 1⁄2 cup water
- 8 garlic cloves, finely chopped
- 4 tablespoons finely chopped coriander (or flat leaf parsley)
- 1 teaspoon turmeric
- 1⁄2 teaspoon saffron, toasted, crushed and soaked in 1 tbsp warm water for 15 minutes
- 1⁄2 cup red wine or 1⁄2 cup light beer
- 2 teaspoons fresh lemon juice
- 2 teaspoons kosher salt
- 1⁄2 teaspoon white pepper
- 2 teaspoons hot chili sauce (or generous pinch crushed red pepper)
- 1 lb shrimp, peeled and deveined (26-30 count)
- Melt butter in a 3-quart pot over medium-low heart.
- Toss in onion and fry until lightly golden.
- Pour in the water followed by garlic, cilantro, turmeric, and saffron water.
- Cover and simmer for 3 to 4 minutes, allowing the essence of the spices and herbs to mingle.
- Pour in the red wine or beer with the lemon juice. Stir.
- Cover and raise heat to medium-high and bring the sauce to boil.
- Reduce the heat to medium-low and simmer for 2 minutes.
- Toss in the shrimp, hot peppers or chili sauce if using and give them a turn in the sauce.
- Cook for three minutes over medium-low until the shrimp are just curled tender and turned pink.
- Spoon the shrimp into bowls and serve with plenty of crusty bread to dip in the flavourful sauce. (This can also be served over rice!).
My wife really enjoyed it, and that is how I evaluate most recipes. Basically a zesty shrimp scampi. There are a few notes that you need to be aware of. First, the ingredients call for coriander or flat leaf parsley but the instructions ask for cllantro. I used the parsley but next time I would go for the cilantro for more flavor. Not wrong since they are the same but may confuse some. Also, the instructions leave off the salt and pepper. I don't think it is important when you do the salt, as long as you remember. As for the white pepper, I find that best reserved for near the end. Also, I used beer this time but I am very curious to see what the red wine does.
This recipe was really good! We used red wine (not beer) and served it with with rice. I think this recipe made a generous 4 servings if served with rice (my boyfriend disagrees...he thinks it made 2 servings, but that's because it's hard to stop eating it). It was a very good use of my precious saffron threads. :) Thanks for posting!
Wow! I haven't been generous with five star reviews lately, but this one deserves it. Very easy to make. I bought white wine by mistake, which worked fine. I used cooked, frozen shrimp, which was also a fine option. Amazingly flavorful and nicely spicy. Thanks so much