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Grilled shrimps with saffron rice and a magical sauce

Make this for lunch, dinner, or the next time you host.
Print Recipe
Course: Main Course
Ingredients Method

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

Method
 

Shrimps
  1. Mix all the shrimp ingredients together, and let them marinate for an hour minimum in the fridge
  2. Once done, do not discard the marination sauces
  3. Heat a griddle over high heat, a regular pan will also do, make sure it is very hot
  4. 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
  1. 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
  2. Cook for about 10-15 mins, then turn heat off but keep lid on
Sauce
  1. 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
  2. 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
  3. 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
  4. Add the simmered liquid onto the roux, mix well
  5. 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
  6. To assemble, place rice in a plate, followed by the grilled shrimps, and garnish with chopped parsley
  7. Serve the sauce warm on the side