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Gambas (Shrimp) in Saffron Cream

Prep time:  15 mins

Cook time:  10 mins

Total time:  25 mins

Serves: 4-6

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!

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.

3.5.3251

Saffron is very delicate. The trick it to let it release its flavors in the wine. I do this when I make a paella also. Also, you can do this same recipe with scallops and it’s also “to die for” (which is one of my favorite Sushi Rolls @MSushiBistro in Lodi)!

Just a dinner for two? Put the pan right on a trivet between the two of you with crusty French bread and go for it! Why dirty another dish? Besides, this cools down quickly so make sure to eat right away! Don’t reheat too much or the shrimp will get overcooked.