Saffron Shrimp

Name: Saffron Shrimp
Yield: 2 servings
Ingredients: 16 medium shrimps, peeled, deveined and split in half lengthwise, about ½ pound; Juice of 1 lemon; 1 small clove garlic, finely chopped; ¼ teaspoon saffron threads, loosely packed; ⅛ teaspoon kosher salt; 4 tablespoons mayonnaise, preferably homemade; Pinch cayenne pepper; ¼ small red pepper, cut into julienne strips; ¼ small green pepper, cut into julienne strips

By Florence Fabricant

Published May 3, 1986

Total Time: 10 minutes, plus refrigeration
Rating: 3(6)
Comments: Read comments

Featured in: STYLISH PICNICS; EVENING IN CENTRAL PARK

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Ingredients

Yield:Two servings

16 medium shrimps, peeled, deveined and split in half lengthwise, about ½ pound
Juice of 1 lemon
1 small clove garlic, finely chopped
¼ teaspoon saffron threads, loosely packed
⅛ teaspoon kosher salt
4 tablespoons mayonnaise, preferably homemade
Pinch cayenne pepper
¼ small red pepper, cut into julienne strips
¼ small green pepper, cut into julienne strips

Ingredient Substitution Guide

Preparation

Step 1
Place the shrimps in a saucepan with half the lemon juice. Add enough cold water to barely cover them. Bring just to a simmer and drain immediately. Transfer the shrimps to a bowl and toss with the remaining lemon juice.
Step 2
Combine the garlic, saffron and salt in a shallow bowl and mash them together with the back of a spoon. Mix in the mayonnaise and season with cayenne pepper.
Step 3
Fold the mayonnaise into the shrimps, add the peppers, and mix again. Refrigerate until ready to use.