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Sauteed Shrimp with Vanilla-Saffron Sauce

Sauteed Shrimp with Vanilla-Saffron Sauce
YIELDS
4 servings

The vanilla-saffron sauce is a loose sabayon—more like a foamy sauce than a thick custard. Vermouth and lemon juice give it a refreshing hit of acidity. Yield is 4 servings.

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Ingredients

Shrimp

1 ½
lb(s) large shrimp, cleaned, tail on
coarse salt, and freshly cracked black pepper
1
Tbsp olive oil
2
tsp lemon juice

Sabayon

2
egg yolk
1 ½
Tbsp lemon juice
6
Tbsp vermouth
pinch salt
pinch saffron
2
Tbsp water
½
vanilla bean, scraped
freshly cracked black pepper

Assembly

lemon wedges
parsley sprigs
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Directions

Step 1

Season the shrimp with salt and pepper.

Step 2

Heat the oil in a large saute pan on high heat and add the shrimp.

Step 3

Sprinkle with the lemon juice.

Step 4

Cook, tossing occasionally, about 3 to 4 minutes or until cooked through and starting to turn golden.

Step 5

Dissolve the saffron in 2 tbsp. of water to make saffron mixture.

Step 6

Put the egg yolks, lemon juice, vermouth, salt, saffron mixture and vanilla in a medium bowl over a medium saucepan of simmering water.

Step 7

Beat with a whisk until pale yellow in colour and ribbons form when you lift the whisk and wave it back and forth over the mixture, about 2 minutes.

Step 8

Remove from the heat and continue whisking until the mixture has cooled.

Step 9

Season to taste.

Step 10

Serve the shrimp with the sabayon.

Step 11

Garnish with lemon wedges and parsley sprigs.

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