Name: Sauteed Shrimp with Vanilla-Saffron Sauce
Yield: 4 servings
Ingredients: 1 ½ lb(s) large shrimp, cleaned, tail on; coarse salt, and freshly cracked black pepper; 1 Tbsp olive oil; 2 tsp lemon juice; 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; lemon wedges; parsley sprigs

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.

ingredients

Shrimp

1 ½

lb(s) large shrimp, cleaned, tail on

coarse salt, and freshly cracked black pepper

Tbsp olive oil

tsp lemon juice

Sabayon

egg yolk

1 ½

Tbsp lemon juice

Tbsp vermouth

pinch salt

pinch saffron

Tbsp water

vanilla bean, scraped

freshly cracked black pepper

Assembly

lemon wedges

parsley sprigs

Ingredient Substitution Guide

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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Sauteed Shrimp with Vanilla-Saffron Sauce