Saffron Shrimp
- Total Time
- 10 minutes, plus refrigeration
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Ingredients
- 16medium shrimps, peeled, deveined and split in half lengthwise, about ½ pound
- Juice of 1 lemon
- 1small clove garlic, finely chopped
- ¼teaspoon saffron threads, loosely packed
- ⅛teaspoon kosher salt
- 4tablespoons mayonnaise, preferably homemade
- Pinch cayenne pepper
- ¼small red pepper, cut into julienne strips
- ¼small green pepper, cut into julienne strips
Nutritional analysis per serving (2 servings)
299 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 14 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 16 grams protein; 810 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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