Saffron Shrimp
2 lbs. large shrimp, peeled and deveined, leaving tail sections attached.
1/2 cup butter
Marinade:
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon saffron
1 scallion tip, chopped (just the green part... the original recipe uses a large shallot here)
2 cloves garlic, chopped
1/4 teaspoon thyme
3 tablespoons best-quality olive oil
1/4 cup lemon juice
In a large bowl, combine marinade ingredients. Add shrimp; marinate in refridgerator for at least 2 hours, turning once or twice.
Broil shimp on rack 2-3 minutes per side; remove to heated platter. Combine pan drippins, remaining marinade and butter in a saucepan and heat to boiling. Pass separately.
Source: Beyond Parsley
(I've found it's really easy to over marinate this... don't go over 2 hours. The marinade/butter dip is really not needed. They're flavorful enough as is. I usually barbeque these on skewers.)
Submitted by: Pete on April 23, 2010, 12:45 am
This recipe is included in
2 recipe books.
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