Recipe: Mint/Saffron Poached Shirmp

Here’s an easy recipe I came up with last week that went great with a bottle of Champagne, bread and cheese for a first course.

Saffron Poached Shrimp

Ingredients

• 6-8 extra-large jumbo shrimp, split and deveined (shell on)
• 1 teaspoon crushed red pepper
• 1/2 teaspoon savory
• 1 teaspoons dried/crushed mint
• 2 cups extra virgin olive oil
• 3 tablespoons butter
• 1/5 teaspoon Saffron fibers

1. Be sure shrimp are properly de-veined- gently rinse in cold water. Pat dry and sprinkle with salt/pepper.
2. In medium sauce pan add olive oil and all herbs/spices (except not saffron) over medium heat.
3. Add butter in small pieces to mixture and allow time to melt. Once butter has completely melted, stir in crushed saffron working the spices into the oil mixture.
4. Allow the oil/butter mixture to infuse with flavors for 10 minutes over medium-low heat.
5. Increase heat to medium and add shrimp in small batches so shrimp are completely covered by liquid. Gently stir occassionally over the next few minutes.
6. After 7-8 minutes, remove shrimp and repeat as necessary.
7. To serve, drizzle shrimp with poached liquid and plate with with fresh mint and plenty of bread to dip!

Wine pairing advice: This dish would be served with an appertif, I’d go with a N.V. Champagne, perhaps the Charles Heidsieck Monopole Blue Top ($35), which has good acidity, crispness, and subtle fruit flavors which won’t take away from the delicateness of the mint and saffron.