Shrimp In Saffron Broth

5-10m
Prep Time
10-15m
Cook Time
15m
Ready In


"This is an 'old classic' recipe; and, has been posted just about everywhere online - so, I'm not sure who to give this credit to. It's a very simple dish; which is equally good on it's own. However, I have 3 optional ingredients which really changes this 'simple' recipe; to something extra special. My 'extra' ingredients are: tomatoes, chick peas; and, golden raisins. And, whichever ingredient(s) you plan to use - whether it is one, or all 3 - it always comes out wonderful. I usually serve this over couscous, rice, or orzo - couscous happens to be my favorite. Now, saffron is expensive ... but, you don't use too much; and, that and the shrimp are really the only expensive ingredients in the entire dish. So, splurge - it is worth it."

Original is 4 servings
  • FOR SHRIMP
  • FOR BASE
  • GARNISH
  • FOR OPTIONAL INGREDIENTS

Nutritional

  • Serving Size: 1 (462.8 g)
  • Calories 252.5
  • Total Fat - 7.4 g
  • Saturated Fat - 1 g
  • Cholesterol - 214.2 mg
  • Sodium - 1728.4 mg
  • Total Carbohydrate - 21.8 g
  • Dietary Fiber - 3.2 g
  • Sugars - 12.9 g
  • Protein - 26.1 g
  • Calcium - 144.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 24.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Shrimp ... First, fresh is always best; however, frozen shrimp will work just fine. But remember, if using frozen shrimp; thaw in the refrigerator in a colander, over a bowl, covered well. You do not want the shrimp to sit in water as it defrosts.

Step 2

Then, once the shrimp are thawed; set the shrimp on the counter to take the chill off - and, pat dry with a paper towel. Season the shrimp with salt and pepper.

Step 3

Saute ... I prefer to use a large non-stick pan for this. Add the oil, just enough to VERY lightly coat the bottom of the pan (sometimes, I just use a non-stick or olive oil spray); and, bring to high heat. Saute the shrimp on each side just a minute; until you get a nice sear. They will finish cooking in the broth. Remove them to a plate as you prepare the broth.

Step 4

Broth ... In the same pan, add a bit more olive oil, onion, garlic, red pepper flakes, saffron; and, cook on medium heat for 1 minute stirring often. (*See below if you plan to add any optional ingredients). Add the broth; then, bring to a light boil . Reduce the heat to medium low; and, simmer for 5 minutes.

Step 5

*NOTE: Optional Ingredients ... Before adding the broth - you can add any or all of the optional ingredients. Now, the broth is good as is; but, these ingredients really add lots of flavor to this dish.

Step 6

Golden Raisins - Give a nice sweetness; Chick Peas - A hearty texture; and, Tomatoes - Acidity and thickens the broth. Now, you can add 1 of them; or all 3. Personally; I love a combo of all three - but, add what you enjoy. Note: To mash the tomatoes and chick peas; I just use the back of a fork.

Step 7

Simply add the optional ingredients to the pan with the onion mix; and, stir to combine - cook just a minute. Then, add the broth; and cook as directed.

Step 8

Finish ... After the broth has simmered 5 minutes, add the shrimp back in to finish cooking; just a couple of minutes to heat back through.

Step 9

Serve ... Ladle the shrimp and broth over the couscous, rice, or orzo (your choice - my favorite is couscous), in individual bowls; and, garnish with the scallions and herbs. On the side; a nice green salad is all that is needed. ENJOY!

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting shrimp, look for ones that are firm and not slimy, and have a mild, sweet smell.
  • For the best flavor, use fresh herbs for the garnish.

  • Substitute the shrimp for chicken: This substitution will reduce the cost of the dish and make it a more budget-friendly option. The chicken will still provide a delicious flavor and texture to the dish.
  • Substitute the golden raisins for dried cranberries: The tartness of the cranberries will add a nice contrast to the sweetness of the saffron broth and provide a more complex flavor profile.

Coconut Shrimp Replace the chicken broth with coconut milk and omit the tomatoes, chick peas and raisins. Cook the shrimp in the coconut milk until it is cooked through. Serve over white rice and garnish with chopped cilantro.



Roasted Asparagus: Roasted asparagus is a great side dish to pair with this flavorful shrimp in saffron broth. The asparagus will add a fresh, crunchy texture to the meal and the subtle flavor won't overpower the delicate shrimp. Roasting asparagus is a simple process and only requires a few ingredients, making it an easy addition to this already delicious dish.


Crispy Potatoes: Crispy potatoes are a great accompaniment to this flavorful shrimp in saffron broth. The potatoes will add a crunchy texture to the meal, while the subtle flavor won't overpower the delicate shrimp. Potatoes can be cooked in a variety of ways, but for this dish, they should be cut into cubes and fried until golden and crispy. This will add a delightful crunch to the meal, making it even more delicious.




FAQ

Q: How do I thaw frozen shrimp?

A: Thaw frozen shrimp in the refrigerator in a colander, over a bowl, covered well. You do not want the shrimp to sit in water as it defrosts. Once the shrimp are thawed, set them on the counter to take the chill off and pat dry with a paper towel.



Q: How do I cook shrimp?

A: To cook shrimp, heat a large skillet over medium-high heat and add oil. Add shrimp to the pan and season with salt and pepper. Cook for 2-3 minutes on each side or until the shrimp is pink and opaque. Serve immediately.

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Fun facts:

The dish of shrimp in saffron broth is a classic dish that has been enjoyed by many, including famous chef Julia Child. She featured it in her cookbook, Mastering the Art of French Cooking, as part of her Bouillabaisse recipe.

Saffron, the key ingredient in this dish, has a long and storied history. It has been used in cooking for centuries, and is one of the oldest known spices. It is also the most expensive spice in the world, with prices ranging from $500 to $5,000 per pound.