Gambas (Shrimp) in Saffron Cream
 
Prep time
Cook time
Total time
 
This is an exotic and easy way to up your shrimp game! Saffron is sometimes hard to find, but I keep mine in the freezer and it lasts for up to 2 years. Serve immediately with crisp, cold Bokisch Garnacha Blanca!
Author:
Serves: 4-6
Ingredients
  • 1 cup Bokisch Garnacha Blanca
  • 1 pinch of saffron threads (about 10-12)
  • ⅔ cup heavy cream
  • 8-10 garlic cloves, peeled and sliced
  • 1 lb shrimp (shelled with tail on)
  • ½ lemon
  • Parsley for garnish
  • Extra Virgin Olive oil
  • Salt and Pepper
Instructions
  1. Simmer the Garnacha Blanca with the saffron threads for 5 minutes, set aside and let cool.
  2. Salt the shrimp and sauté in olive oil until pink. Remove and set aside.
  3. Sauté the sliced garlic in the same pan until golden.
  4. Add the wine with Saffron to the garlic and simmer until it reduces by half (about 10 min)
  5. Add the heavy cream along with the shrimp. Let warm.
  6. Add ½ lemon zest and the lemon juice. Salt and pepper to taste.
  7. Garnish with chopped parsley.
  8. Serve immediately with crusty French bread and Bokisch Garnacha Blanca.
Notes
To make into a meal, serve along with pasta or on a bed of sautéed spinach.

Saffron: Saffron can be hard to find, but it can be kept for 2 years in your freezer. Make sure it is stored in an airtight container.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/gambas-shrimp-in-saffron-cream