Saffron Garlic Shrimp

A small dish of food taken before a meal to stimulate one's appetite is called an appetizer. People consider that a good starter can prepare them for the main course, and tantalize their taste buds.

Different salads, soups, finger foods, and seafood are good choices for a delicious appetizer. Roasted and cooked shrimp is one of the popular dishes which is served as a starter.

This skillet starts by steeping saffron in warm white wine. Diced tomatoes and garlic form a light sauce for the shrimp, so it is ready to spoon over couscous or rice.

As seafood, especially shrimps, does not have a strong taste, different flavours can make them more delicious. In the following recipe, a flavour, which is highly recommended and took the food to another level, is high-quality saffron.

For the saffron in this recipe, choose whole threads from Golden Saffron so you can measure the amount called for.

Garlic can brown before the shrimp are ready, so have everything measured before heating the skillet. For a different way to combine the same wine and garlic flavors, see white-wine garlic shrimp.

How to Make Saffron Garlic Shrimp

1. Pour ¼ a cup of white wine, which was slightly warmed up, into a bowl, and pinch in ½ teaspoon of high quality saffron threads. Set it aside.
2. Pour 2 tablespoons of extra virgin olive oil into a frying pan which is over a medium-high heat.
3. After 2 minutes, add in 15jumbo shrimps which are patted down with some paper towels and seasoned with sea salt and freshly cracked black pepper. It’s necessary to cook each side for one minute, then transfer them to a bowl.
4. Use the same pan, and add 4 cloves of garlic which are thinly sliced. Mix them with the oil for one minutes continuously.
5. Now pour in saffron-infused white wine to the pan and mix contiguously for 90 seconds.
6. ½ a cup of diced tomato, sea salt and freshly cracked black pepper should combine with the mixture.
7. After 2 minutes, add the shrimps back to the pan and mix everything together quickly.
8. Remove the pan from the heat and use some freshly chopped parsley for the garnish.

Serve the shrimp while hot and spoon the pan juices over fluffy saffron couscous. Keep the couscous lightly seasoned if the shrimp sauce is already salty.