Savor the Flavor with this Irresistible Shrimps Scampi Infused with Saffron Recipe – Step by Step Guide
This saffron-infused shrimps scampi dish offers a unique twist on the classic scampi. Why should you make this version? First, this was the dish that I cooked for my husband back when we were dating many, many years ago. Additionally, even non scampi lovers savor the flavor of this rich and delicious dish. Incorporating a hint of the bold and earthy saffron threads coupled with homemade shrimps stock set this scampi apart from others. Moreover, serve it for weekend dinner or special occasions and your guests will be singing your praises.
First and foremost, making the homemade shrimps stock is a game changer. Besides, the stock can be made in bulk and frozen. Further, when purchasing shrimps, buy them with the shells on and reserve them for making the stock. Get our homemade shrimps stock recipe here.
Second, adding saffron to this dish gives it a unique earthy taste. Although saffron is not part of a classic shrimp scampi, this saffron-infused shrimps scampi recipe offers a next level deliciousness. Hence, the flavor profile attracts even those who don’t love shrimps scampi.
Moreover, similar to our Gambas Al Ajillo (shrimps in garlic olive oil sauce), the saffron-infused shrimps scampi incorporated lots of fresh garlic and a moderate amount of fresh squeezed lemon juice. What’s more, we love to cook both the scampi and Gambas Al Ajillo in a beautiful cast iron skillet. This pan allows the shrimps to be seared perfectly before finishing in their sauces.
Other Flavorings and How to Serve this Shrimps Scampi
An additional difference in this unique scampi, includes adding red hot pepper flakes which complements the earthiness of the saffron. Together, the vibrant collaborations of homemade shrimps stock, saffron, pepper flakes, smoked paprika and freshly squeezed lemon juice, results in savory and delightful experience. Not to mention all of this delicious sauce works perfectly with rice or pasta. Originally, this saffron-infused shrimps scampi was served with white rice. Nowadays, however, pasta makes a satisfying meal.
Love this shrimps recipe? Then you’ll love these other delightful dishes!
Succulent Crabmeat-Shrimps Stuffed Branzino offers a flavorful combination for an easy delicious dinner or special occasion dish. For a healthy twist to tacos, try the Grilled Shrimps Lettuce Wraps. And for more fantastic recipes peruse JulietKitchen where a whole host of deliciousness awaits you.
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Saffron-Infused Shrimps Scampi
Equipment
- 1 4 quart stock pot for making the stock from scratch
Ingredients
FOR THE SHRIMPS
- 2 pounds wild colossal black prawns peeled, deveined, rinsed and dried.
- 1/2 teaspoon smoked paprika
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 – 4 tablespoons extra virgin olive oil
FOR THE SCAMPI SAUCE
- 5 – 6 cloves fresh garlic peeled and finely minced (about 2 tablespoons)
- 3/4 teaspoon red pepper flakes adjust for your heat tolerance
- zest from 1 lemon
- 1 – 1 1/2 cups homemade shrimps or seafood stock (recipe link below)
- 1 pinch of saffron threads bloomed in a tablespoon or 2 of warn stock
- 4 ounces cold butter cutup into small chunks
- 1 large lemon juiced about 2 tablespoons
- 1/2 cup fresh parsley chopped finely
Instructions
Season the shrimps
- In a medium mixing bowl, add the shrimps, paprika, salt and freshly ground black pepper. Mix to combine.2 pounds wild colossal black prawns, 1/2 teaspoon smoked paprika, 1 1/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
Sear the shrimps and make the scampi sauce
- Heat a cast iron skillet over medium high heat.
- Add the olive oil to the hot skillet. Sear the shrimps in batches – 1 to 2 minutes per side. Remove and set aside.Note: The shrimps/prawns does not need to be fully cooked at this stage. It will finish cooking in the sauce.2 – 4 tablespoons extra virgin olive oil, 2 pounds wild colossal black prawns
- To the same skillet, add a tea spoon or two of oil if needed. Sauté the garlic and red pepper flakes. Reduce the heat. and cook 30 to 60 seconds until fragrant. Note: The garlic should not have any color. Browning the garlic will change the flavor.5 – 6 cloves fresh garlic, 3/4 teaspoon red pepper flakes
- Add in the lemon zest, shrimps/seafood stock and the saffron threads with the blooming liquid. Stir and cook 2 to 3 minutes to marry the flavor. Note: You can use store bought seafood stock or use the homemade recipe link in the notes below.zest from 1 lemon, 1 – 1 1/2 cups homemade shrimps or seafood stock, 1 pinch of saffron threads
- Add the butter a few chunks at a time and stir or whisk until incorporated into the stock. Keep adding the butter until all of it is incorporated.Note: The sauce should look glossy and not too thick.4 ounces cold butter
- Add back the coked shrimps, lemon juice and half of the parsley. Mix. Cook up to 2 minutes until the shrimps are cooked through. Turn off the stove.1 large lemon juiced, 1/2 cup fresh parsley, 2 pounds wild colossal black prawns
- Serve hot over pasta or rice and garnish with more parsley. Enjoy.
Nutrition
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