Shrimp with Spicy Saffron Sauce Tapas Fr
Transport your taste buds to the vibrant coasts of Spain with this "Shrimp with Spicy Saffron Sauce Tapas Fr" recipe, a luxurious and aromatic dish perfect for any tapas spread. Juicy shrimp are sautéed to perfection and enveloped in a rich, velvety saffron-infused sauce that boasts layers of smoked paprika, cayenne pepper, and a hint of creaminess. The addition of dry white wine and chicken or seafood stock enhances the bold flavors, while fresh parsley and a squeeze of lemon add just the right amount of brightness. This quick and easy recipe, ready in just 35 minutes, is perfect for serving as an appetizer or alongside crusty bread to soak up every golden drop. Whether you're hosting a Spanish-inspired gathering or treating yourself to a gourmet experience, this seafood tapas recipe is sure to impress!
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 3 pieces Garlic cloves (minced)
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Saffron threads
- 60 milliliters Dry white wine
- 120 milliliters Chicken or seafood stock
- 60 milliliters Heavy cream
- 2 tablespoons Fresh parsley (chopped)
- 4 pieces Lemon wedges (for serving)
Instructions
In a small bowl, soak the saffron threads in 1 tablespoon of warm water and set aside.
Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add 1 more tablespoon of olive oil if needed. Stir in the smoked paprika and cayenne pepper, cooking for 30 seconds to release their flavors.
Pour in the white wine and deglaze the skillet by scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
Add the chicken or seafood stock and the saffron (along with its soaking liquid) to the skillet. Stir well and let simmer for 5 minutes.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 3-4 minutes until thickened.
Return the shrimp to the skillet, tossing to coat them in the sauce. Cook for 1-2 minutes to reheat the shrimp.
Garnish with freshly chopped parsley and serve immediately with lemon wedges on the side. Enjoy with crusty bread for dipping!
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1036 mg | 346% | |
| Sodium | 2599 mg | 113% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.0 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 275 mg | 21% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1710 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
