Whether you add mushrooms and serve this with a side of Spanish rice, guacamole, sour cream, lettuce, salsa and beans or you serve these as an appetizer, saffron-garlic shrimp will be the highlight of the evening. This is the perfect appetizer as you can keep the shrimp frozen up to 1/2 an hour before making this dish. Place the frozen shrimp in a colander and rinse with cold water; they will thaw while you assemble the other ingredients. Your guests will peel their own shrimp and enjoy licking the buttery juices off their fingers. Keep plenty of napkins handy.
1
1/4 pounds large shrimp (21-30 count per pound)
1/2
cup butter
2
Serrano chiles, seeded and chopped
8
garlic cloves, crushed in a garlic press
1
tablespoon fresh chopped parsley
Pinch
ground coriander seeds
Pinch
chili powder
Pinch
Spanish saffron powder
Pinch
Fleur de Sel or sea salt
Pinch
freshly ground Tellicherry peppercorns
1
lime, sliced
Fresh
parsley for garnish
1.
Check shrimp for veins and remove if found.
2. Melt butter in 13-inch nonstick griddle or 5 quart sauté pan
over low heat. Butter should not darken. Add chiles, garlic,
parsley. Stir in shrimp. Keep on low heat and add a
sprinkling of coriander and chili powder. Add saffron, a
sprinkling of Fleur de Sel and a few grinds of the pepper mill.
3. Slice lime and squeeze the two small ends into the shrimp.
Arrange parsley and rest of lime slices on one side of serving
platter to make a pretty garnish.
4. Increase heat to medium high and fry just until all shrimp
shells
turn pink and the shrimp curl up. Remove from heat.
5.
Arrange shrimp on serving platter. Enjoy while warm.
Garlic Butter Grilled Shrimp Variation: Put the butter in a 3-quart
saucepan, (omit chiles), 4 garlic cloves, parsley, coriander, chili powder,
saffron, salt and pepper. Toss the shrimp in the butter and then skewer
on wooden skewers. Grill for a few minutes on each side or just until
the shrimp have curled up and are cooked as you like them. We could
not stop eating these! It has to be the garlic butter! You can also baste
them a few times while grilling. You can either peel the shrimp before
tossing them in the butter, or let your guest peel them after grilling.
Serves 4-6 along with other appetizers or two for dinner.
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