Crevettes crémeuses au safran, recette facile comme au restaurant

Ingrédients

• 12 raw jumbo shrimp peeled & deveined
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tsp cornstarch
• 1/2 shallot
• 1/2 tsp saffron threads
• 1/4 cup white wine
• 1/2 cup heavy cream
• sea salt
• handful freshly chopped parsley
• black pepper

Préparation

1. 1

   Infuse the Saffron: Heat the white wine in a small saucepan until it just starts to boil. Pour into a bowl, add the saffron threads, and set aside to let the flavors blend.

2. 2

   Prep the Shrimp and Aromatics: Finely dice the shallot, mince the garlic, and chop the parsley. Pat the shrimp dry with paper towels and season with sea salt and black pepper.

3. 3

   Cook the Shrimp: Heat 1 tbsp olive oil in a nonstick pan over medium heat, making sure the surface is fully coated. Add the shrimp and sauté for about 2 minutes, stirring occasionally, until they turn pink and opaque. Remove shrimp from the pan and set aside.

4. 4

   Make the Creamy Saffron Sauce: Lower the heat to medium-low and add 1 tsp olive oil to the same pan. Sauté the garlic and shallots for 30 seconds. Sprinkle in the cornstarch and stir to combine. Slowly add the heavy cream and saffron-infused wine, stirring constantly to prevent curdling. Simmer for 5–6 minutes until the sauce thickens. Season with sea salt and black pepper.

5. 5

   Combine and Serve: Turn off the heat, return the shrimp to the pan, and mix in 1 tbsp chopped parsley. Serve immediately in a shallow bowl with a crusty baguette on the side.