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Saffron Poached Prawns

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Saffron Poached Prawns
Votes: 17
Rating: 2.35
You:
Rate this recipe!
Servings
6-8
Ingredients
For the shrimp
  • 24 bamboo skewers
  • 24 shrimp cleaned and deveined
For the marinade
  • 1/2 cup white wine
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon saffron
  • 3 garlic cloves sliced
  • 1 lemon juiced and zested
  • salt and pepper to taste
For poaching
  • 2 cups vegetable stock
  • 1 teaspoon white vinegar
For serving
  • 1 tablespoon extra virgin olive oil
  • 1 bunch parsley roughly chopped
  • 1 12-inch baguette sliced into rounds and toasted
  • 2 lemons cut into wedges
Servings
6-8
Ingredients
For the shrimp
  • 24 bamboo skewers
  • 24 shrimp cleaned and deveined
For the marinade
  • 1/2 cup white wine
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon saffron
  • 3 garlic cloves sliced
  • 1 lemon juiced and zested
  • salt and pepper to taste
For poaching
  • 2 cups vegetable stock
  • 1 teaspoon white vinegar
For serving
  • 1 tablespoon extra virgin olive oil
  • 1 bunch parsley roughly chopped
  • 1 12-inch baguette sliced into rounds and toasted
  • 2 lemons cut into wedges
Votes: 17
Rating: 2.35
You:
Rate this recipe!
Instructions
  1. Skewer each shrimp from head to tail, so they do not curl during poaching. Put skewered shrimp in baking dish or airtight container.
  2. In small bowl, whisk together white wine, olive oil, saffron, garlic and lemon juice. Season with salt and pepper and pour over the shrimp. Cover and refrigerate shrimp overnight.
  3. In large saucepan, bring vegetable stock to boil, add vinegar and poach shrimp in batches, until tender and cooked through, 3–4 minutes.
  4. Remove skewers and toss shrimp with olive oil and chopped parsley. Serve with lemon wedges and toasted bread for dipping.
Recipe Notes

Refrigeration Time 8 hours minimum

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