Saffron Butter Shrimp Bake Recipe

About this recipe

A flavorful baked shrimp dish infused with saffron, garlic, and fresh herbs, perfect for a pescatarian dinner. The rich butter sauce enhances the natural sweetness of the shrimp for a satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Thyme Bunched Herb
• 350G Natoora Large New Season Unwaxed Lemons
• 100 G Jumbo Garlic 100g
• 200G All Things Butter Unsalted Butter
• 200G Picard - Breaded Shrimp
• 1G Saffron 1g
• 10G Top-Op Bay Leaves 10g
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 1 Kg Heera Black Pepper Coarse 1kg

Instructions

1. 1. Preheat the broiler to high heat.
2. 2. Peel and devein 24 large shrimp, then rinse them under cold water and pat dry with paper towels.
3. 3. In a bowl, combine the juice of 2 lemons and 1 teaspoon of saffron. Add the shrimp to the bowl and toss to coat. Let marinate for 10 minutes.
4. 4. Finely chop 4 sprigs of parsley, 3 teaspoons of thyme, and 3 cloves of garlic. Add 2 finely chopped bay leaves to the mixture.
5. 5. Sprinkle the herb mixture over the shrimp, along with a pinch of salt and pepper. Stir until the shrimp are evenly coated.
6. 6. Melt 1/4 cup of butter in a small saucepan over medium heat. Once melted, remove from heat and set aside.
7. 7. Arrange the shrimp in a single layer on a broiler-safe pan. Pour any remaining marinade into the melted butter and stir to combine.
8. 8. Place the shrimp under the broiler, about 4 inches from the heat source. Broil for 4-5 minutes, turning once, until the shrimp turn pink and are cooked through. Do not overcook.
9. 9. As the shrimp cook, periodically pour any accumulated liquid from the pan into the butter mixture. Stir the butter sauce with a whisk over low heat to keep it warm.
10. 10. Transfer the cooked shrimp to a warm serving dish. Pour the warm butter sauce over the shrimp and serve immediately.