Shrimp with Saffron Butter Sauce Recipe
This vibrant Shrimp with Saffron Butter Sauce recipe features succulent shrimp marinated in saffron and grated onions, sautéed to perfection, and finished with a luscious saffron-infused butter sauce. Served alongside fluffy basmati rice and a fresh Shiraz salad, this dish offers a flavorful and elegant meal perfect for seafood lovers looking to impress.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Shrimp and Marinade
- 1½ pound shrimp, cleaned and deveined
- ½ teaspoon saffron threads
- ¼ cup grated onions, water squeezed out
- ½ teaspoon kosher salt
Sauce
- 4 tablespoons butter, cold
- ¾ teaspoon chicken bouillon
- ¼ teaspoon red pepper flakes
- ½ teaspoon ground sumac
Garnish and Serving
- 1 tablespoon chopped parsley (optional)
- Prepared basmati rice for serving
- Prepared Shiraz salad for serving
Instructions
- Bloom the Saffron: Place the saffron threads into a small bowl with 1 ice cube and allow them to bloom as the ice melts, releasing the saffron's aroma and color.
- Marinate the Shrimp: In a medium bowl, combine the shrimp with the grated onions, saffron water from blooming, and kosher salt. Toss to coat evenly and allow to marinate for at least 15 minutes, or optionally up to 2 hours covered in the fridge for deeper flavor.
- Prepare the Sauce Mix: In a 1-cup measuring cup, mix together ¼ cup water, chicken bouillon, red pepper flakes, and ground sumac. Set aside until ready to use.
- Drain the Shrimp: Remove shrimp from the marinade and drain in a sieve. Gently pat them dry with paper towels without rinsing, to ensure proper searing.
- Cook the Shrimp: Heat 1 tablespoon of butter in a 12-inch cast iron or nonstick skillet over medium-high heat. Place half of the shrimp in a single layer and cook undisturbed for 30-45 seconds until they begin turning opaque. Flip and cook for another 20-45 seconds until shrimp curl into a 'c' shape, indicating doneness. Remove shrimp to a plate and repeat with another tablespoon of butter and remaining shrimp.
- Make the Sauce: Return all cooked shrimp to the skillet and pour the prepared sauce mixture over them. Once it begins to sizzle and reduce slightly, lower heat to the lowest setting. Add the remaining two tablespoons of cold butter in cubes, stirring gently to melt and emulsify into a rich, thick sauce. Taste and adjust seasoning with salt if needed. Garnish with chopped parsley if desired.
- Serve: Plate the shrimp with fresh basmati rice and a serving of Shiraz salad for a delightful and complete meal.
Notes
- Marinating the shrimp for longer enhances flavor but is optional.
- Use a heavy-bottomed skillet like cast iron for even heat distribution.
- Do not overcook shrimp; cook quickly to keep them tender.
- Sumac adds a tangy note; omit if unavailable or substitute with lemon zest.
- The saffron bloom with ice cube brings a subtle, fragrant infusion; do not skip.