Saffron shrimp — ready in about 20 minutes

Tender shrimp in a light golden pan sauce, for two. The saffron is finely ground, prepared separately and stirred in at the end. The estimated time excludes thawing and separately cooked side dishes.

Ingredients

• 300 g raw peeled and deveined shrimp, thawed
• 0.1 g saffron threads
• 2 tbsp water at about 75 °C, for the saffron
• 1 small shallot or garlic clove, finely chopped
• 2 tbsp olive oil
• 50–80 ml water or mild fish stock
• Salt and white pepper to taste
• Optional: a little finely grated unwaxed lemon zest or a few drops of lemon juice

Thaw frozen shrimp in the refrigerator beforehand. Check the stock’s ingredients and salt content.

Method, step by step

1. Prepare. Pat the shrimp dry, chop the shallot or garlic and measure the stock or water. Use clean, separate utensils for raw seafood.
2. Prepare the saffron. Finely grind the threads immediately before use. Stir with 2 tbsp non-boiling water at about 75 °C for 1 minute. Leave for 3–5 minutes at room temperature.
3. Soften the aromatics. Heat the oil over medium heat. Soften the shallot for about 2 minutes. If using garlic, cook briefly without browning.
4. Cook the shrimp. Add the shrimp and initially cook for about 1–2 minutes on each side, depending on size. Add 50 ml water or stock and continue until fully cooked and no longer translucent inside. Add a little more liquid if needed.
5. Finish with saffron. Remove the pan from the heat. Stir in the saffron preparation and season with salt, pepper and optional lemon. Serve immediately.

Variations and practical tips

• The pan juices should lightly coat the shrimp. Too much liquid, strong stock or excessive lemon can dilute or overwhelm the saffron flavour.
• Serve with bread, or cook pasta or rice separately. Allow for the side dish’s time, ingredients and allergens.

Use clean hands and utensils for raw seafood. The BfR recommends thorough heating to at least 70 °C for 2 minutes throughout. BfR food hygiene guidance.