Top Review by neilpcohen
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.
- 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)
Directions See How It's Made
- 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!).