When I was in Minnesota this weekend for Christmas, I had the pleasure of spending some good quality time with Charlie's Aunt Nancy. We were both chit chatting in the kitchen while preparing for the big holiday bash that evening.
Aunt Nancy had just completed some time at a cooking school and she got me thinking about saffron. The idea of saffron butter poached shrimp popped in my head and just wouldn't leave.
Sort of like me. At a party. When everyone else has gone home.
Lucky for you this experiment turned out tasty.
Here are the ingredients:
Kosher Salt (not pictured)
Tarragon & Chives (not pictured/not so optional garnish)
Keep stirring over medium heat until shrimp is fully cooked, about 8-12 minutes.
I tried the shrimp and it needed some more acid. The butter sauce lightens right up with a couple squeezes of lemon juice.
Poaching the shrimp like this makes them so tender and sweet and adds this incredible flavor to the sauce. Droolapalooza.
If you want to serve them as an appetizer, pile them up in a large bowl and serve with toothpicks with some bread on the side.
If you want to serve it as a first course instead, get a large bowl and pile a few pieces of shrimp in the middle. Then, ladle the sauce around it and serve with a large piece of crostini. Outstanding and so impressive! We'd love to know what you think about this! Stay hungry!
Saffron Butter Poached Shrimp
1 lb of Raw Shrimp
2 Pinches of Saffron
1 Stick of Unsalted Butter, Cut into 8 Cubes
3 Tbs of Hot Water
2 Cloves Garlic
1 Lemon, zest and juice
2 Pinches Sea or Kosher Salt
1 Tbs Fresh Tarragon, Finely Chopped
1 Tbs Fresh Chives, Finely Chopped
Pour hot water over saffron threads and steep for 15-20 minutes or so. Pour water into a 4 quart sauce pan (or something equivalent) and heat over medium until it just begins to simmer. Add first cube of butter and whisk continuously until butter is completely emulsified in the water. Add two more cubes and repeat. Keep repeating this process, whisking the entire time, until all of butter is emulsified. Add kosher or sea salt. If using regular butter, taste before seasoning with salt. Smash garlic with back of your knife and add to the butter sauce along with zest from lemon, about a teaspoon or so. Add shrimp to butter and gently stir over medium heat until shrimp is cooked through, about 8-12 minutes. Gently squeeze the juice from lemon, about 1-2 tablespoons worth or until desired taste is achieved. Finish shrimp with fresh tarragon and chives and serve with rustic, crusty bread. Enjoy!