Saffron Scented Shrimp

From The Complete Whole Grains Cookbook

Printable Recipe


Hands on time: 15 minutes

Cooking time: 10 minutes

Serves 4-6

Ingredients

2 tbsp olive oil, divided

1 tbsp fresh gingerroot, peeled and minced or grated

1 tsp turmeric powder

1 lb/450 g large shrimp, peeled & deveined

1 onion, peeled finely chopped

2 cloves garlic, minced

1long red or green chile pepper, seeded & minced (I used ½ Fresno pepper – a bit like Jalapeno)

1 stick cinnamon (2”)

4 green cardamom pods, crushed

1/8 tsp saffron threads, crumbled & dissolved in 2 tbsp boiling water

Garnish:

¾ cup toasted slivered almonds

Directions:

1. In a large skillet, heat 1 tbsp olive oil over medium high heat for 30 seconds and add the turmeric & ginger.  Stir well and add the shrimp. Toss and cook until the shrimp turn pink and are opaque (about 3-4 minutes).  Transfer to a plate and set aside.

2.  Reduce the heat to medium and add the remaining tbsp of oil to the skillet.  Add the chopped onion and cook until soft (about 3 minutes)  Ruth’s note:  I used the food processor to mince the garlic and chile pepper for a few pulses and add the  onions and pulsed until very finely chopped.   Which means I added the garlic, onion, chile, cinnamon stick, & cardamom at the same time.  The onions were so finely chopped they were translucent in a couple of minutes and the rest of the spices just had enough time to warm  up – not burn.

3.  Add the saffron liquid & coconut milk and bring to a boil.  Reduce heat and simmer until flavors meld – about 5 minutes.  Stir in the reserved shrimp and cook just until heated through (2 minutes).  

Can be served as part of a tapas, tossed with pasta or as the book recommends, over Chile Rice and sprinkled with toasted almond slivers.

 Ingredients

2 tbsp olive oil, divided

1 tbsp fresh gingerroot, peeled and minced or grated

1 tsp turmeric powder

1 lb/450 g large shrimp, peeled & deveined

1 onion, peeled finely chopped

2 cloves garlic, minced

1long red or green chile pepper, seeded & minced (I used ½ Fresno pepper – a bit like Jalapeno)

1 stick cinnamon (2”)

4 green cardamom pods, crushed

1/8 tsp saffron threads, crumbled & dissolved in 2 tbsp boiling water

Garnish:

¾ cup toasted slivered almonds

Directions:

1. In a large skillet, heat 1 tbsp olive oil over medium high heat for 30 seconds and add the turmeric & ginger.  Stir well and add the shrimp. Toss and cook until the shrimp turn pink and are opaque (about 3-4 minutes).  Transfer to a plate and set aside.

2.  Reduce the heat to medium and add the remaining tbsp of oil to the skillet.  Add the chopped onion and cook until soft (about 3 minutes)  Ruth’s note:  I used the food processor to mince the garlic and chile pepper for a few pulses and add the  onions and pulsed until very finely chopped.   Which means I added the garlic, onion, chile, cinnamon stick, & cardamom at the same time.  The onions were so finely chopped they were translucent in a couple of minutes and the rest of the spices just had enough time to warm  up – not burn.

3.  Add the saffron liquid & coconut milk and bring to a boil.  Reduce heat and simmer until flavors meld – about 5 minutes.  Stir in the reserved shrimp and cook just until heated through (2 minutes).  

Can be served as part of a tapas, tossed with pasta or as the book recommends, over Chile Rice and sprinkled with toasted almond slivers.