Saffron Shrimp Flambe - Washington Post

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Put any word in front of “flambé” and it sounds fancy and French, but all it means is that it’s lit on fire. Here, shrimp are quickly sauteed and then simmered in a fragrant saffron and tomato broth. Feel free to use shell-on or tail-on shrimp for a more hands-on affair. After a splash of cognac — or any high-proof alcohol — is poured in, it’s set aflame. The fire burns off some of the alcohol, crisps the shrimp tails, lightly caramelizes the sauce and adds a hint of smoky flavor, but if you’re not a fan of alcohol or flames, skip them. Saffron is pricey, so this might be a special occasion dish, or you could omit it, letting the sweet shallot and smooth tomato flavors be the stars. Serve the shrimp as an appetizer or main course, with crusty bread for dipping into the sauce.

Storage Notes: Leftovers may be refrigerated in a covered container for up to 1 day.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients

• 3 tablespoons canola or other neutral oil

• 1 medium shallot, minced

• 1 pound peeled, deveined white shrimp (about 20 large), thawed if frozen

• 3/4 teaspoon kosher salt

• 1/4 teaspoon finely ground black pepper

• 2 pinches saffron, divided

• 3 tablespoons tomato paste

• 1/3 cup water or white wine

• 1/4 cup (2 ounces) cognac or brandy (optional)

• 3 tablespoons unsalted butter, at room temperature

• 3 tablespoons chopped fresh parsley leaves, preferably curly

• Crusty bread, for serving

In a large cast-iron or heavy-bottomed skillet over medium heat, add the oil. Add the shallot and cook, stirring occasionally with a wooden spoon, until translucent, about 2 minutes. Add the shrimp to the pan, nudging them into a single layer; season with salt and pepper. Sprinkle 1 pinch of saffron on top of the shrimp and cook until they are just beginning to blush, 1 to 2 minutes. Stir in the tomato paste, flip the shrimp and cook until pink and completely opaque, about 2 minutes. Stir in the water or wine, forming a sauce with the tomato paste.

To flambé: Remove the skillet from the heat. Have a lid or pot cover handy to douse flames if necessary. Pour the cognac or brandy into a small cup and then pour it over the shrimp. Return the skillet to low heat. (Never pour the alcohol directly into a hot pan from the bottle.) Using a long-handled lighter, carefully set the alcohol aflame. Allow the flames to die down. Stir in the butter and the remaining saffron, allowing the butter to melt completely. Sprinkle with the parsley, and serve hot, with bread.

From staff writer G. Daniela Galarza.

Tested by G. Daniela Galarza.

Email questions to the Food Section at food@washpost.com.

The Link Lonk


December 25, 2020 at 04:10AM
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Saffron Shrimp Flambe - Washington Post

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