I’m not sure what i had in mind when i made this but, omg, its really good. Also its super presentable, so the next time you host, try it.
Grilled shrimps with saffron rice and a magical sauce
Make this for lunch, dinner, or the next time you host.
Ingredients
For The Shrimps
- 2 kg fresh or frozen medium sized shrimps, cleaned, and deveined if frozen, make sure they are thawed ( i use frozen)
- 4 tbsp olive oil
- 1 lemon squeezed
- 1/2 lemon zested
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne powder
- 1/2 tsp chili flakes omit if you don't want it spicy
For The Rice
- 2 cups basmati rice
- 3 cups water
- 1 tsp saffron powder mixed into 2 tbsp hot water
- 2 tbsp butter
- 3 tbsp olive oil
- 1.5 tsp salt
- 2 tbsp chopped parsley for garnish
For The Sauce
- 2 cups white wine use water, or chicken stock as a replacement
- 2 tbsp butter
- 2 tbsp flour
- drippings from the grilled shrimp
- 2 tbsp shrimp marination
- 1/2 cup water
- 1/2 tsp salt
Instructions
Shrimps
- Mix all the shrimp ingredients together, and let them marinate for an hour minimum in the fridge
- Once done, do not discard the marination sauces
- Heat a griddle over high heat, a regular pan will also do, make sure it is very hot
- Remove shrimps from marination, shake off excess sauce, and grill for a minute on each side or until it is pink and cooked thru. Keep an eye on them, you don't want them overcooked and chewy
Rice
- Cook rice as indicated on the package. I usually add rice and water to pot with the butter and oil and saffron. Bring it to a boil, lower the heat and close the lid
- Cook for about 10-15 mins, then turn heat off but keep lid on
Sauce
- Once you're done with the shrimps, in the same pan you cooked the shrimps in, add your wine or water or broth to DEGLAZE it
- Turn heat on low and scrape all the yummy bits that are stuck on the pan, let the liquid simmer for a few minutes then turn heat off
- In a small pot, melt the butter, then add in the flour and keep mixing until a dough like roux is formed. The more you darken the color of the roux the darker your sauce gets
- Add the simmered liquid onto the roux, mix well
- Add the remaining ingredients and keep mixing on low heat until the desired thickness is achieved Taste it, if it needs more salt or pepper add accordingly
- To assemble, place rice in a plate, followed by the grilled shrimps, and garnish with chopped parsley
- Serve the sauce warm on the side
