Saffron-Infused Shrimps Scampi

This delicious shrimps dish is a unique twist on the classic shrimps scampi. A hint of the bold and earthy saffron threads coupled with homemade shrimps stock makes it a delicious dinner or serve during any special occasion.

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Course: Dinner, Special Occasion

Cuisine: American, IItalian, Mediterranean

Keyword: classc shrimps scampi, garlicy shrimps scampi, How to make the best shrimps scampi, saffron-infused shrimps scampi, Shrimp Scampi Recipes, Shrimp scampi sauce

Prep Time: 10

Cook Time: 15

For making the stock fresh: 35

Total Time: 1

Servings: People

Calories: 492kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 4 quart stock pot for making the stock from scratch
1 Cast Iron Skillet

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

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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.

Notes

Click here for the Easy Homemade Shrimps Stock Recipe

Nutrition