Well, to inaugurate the recipe swap, given that I published this photo on Facebook, I thought I'd give out the recipe. This is very simple & you can use any sort of shellfish (I recommend scallops). This is how the recipe was transmitted to me, but I confess I never actually measure out ingredients, I do it by eye. Also I tend to substitute ingredients.... Nevertheless, it was a big hit at my step-daughter's 9th birthday party! The photo shows a platter for 12, made with scampi.
SAFFRON SHRIMP
12 oz shrimp (or shellfish)
1/4 cup butter
2 tbsp green onion (or shallots)
2 tbsp celery
2 tbsp flour (or cornstarch)
1/2 tbsp saffron
1/2 cup broth
1/3 cup cream or milk
1/2 cup white wine
salt & pepper to taste (I add a pinch of a mild chili like cayenne pepper)
Sauté shrimp, onion & celery in butter, about 5 minutes until pink.
Stir in flour, saffron, salt & pepper.
Add broth & 1/2 cream. Let thicken.
Stir in wine & rest of cream.
Serve on bed or rice (I recommend wild rice), decorate with parsley, thin slices of red pepper....
Enjoy!
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