Home Bookstore Cooking Reviews Site Map

Shrimp and Chiles in 
Saffron Garlic Butter


Whether you add mushrooms and serve this with a side of Spanish rice, guacamole, sour

 cream, lettuce, salsa and beans or you serve these as an appetizer, saffron-garlic shrimp will

 be the highlight of the evening. This is the perfect appetizer as you can keep the shrimp

 frozen up to 1/2 an hour before making this dish. Place the frozen shrimp in a colander and

 rinse with cold water; they will thaw while you assemble the other ingredients.  

Your guests will peel their own shrimp and enjoy licking the buttery juices 

off their fingers. Keep plenty of napkins handy.


1 1/4 pounds large uncooked and unpeeled shrimp (21-30 count per pound)

1/2 cup butter

2 Serrano chiles, seeded and chopped - optional

4 - 8 garlic cloves, crushed in a garlic press from Cook's Tools


1 tablespoon fresh chopped parsley

Pinch ground coriander seeds

Pinch chili powder

Pinch Spanish saffron powder

Pinch Fleur de Sel or sea salt

Pinch freshly ground Tellicherry peppercorns


1 lime , sliced

Fresh parsley for garnish



1.  Check shrimp for veins and remove if found.  

2.  Melt butter in 13-inch nonstick griddle or 5 quart sauté pan   

     over low heat.  Butter should not darken. Add chiles, garlic,     

     parsley. Stir in shrimp. Keep on low heat and add a     

     sprinkling of coriander and chili powder. Add saffron, a     

     sprinkling of Fleur de Sel and a few grinds of the pepper mill.   

3.  Slice lime and squeeze the two small ends into the shrimp.      

     Arrange parsley and rest of lime slices on one side of serving

     platter to make a pretty garnish.  


4.  Increase heat to medium high and fry just until all shrimp    

     shells turn pink and the shrimp curl up. Remove from heat.  

5.  Arrange shrimp on serving platter. Enjoy while warm.  


     Serves 4-6 along with other appetizers or two for dinner. 




     Garlic Butter Grilled Shrimp Variation: Put the butter in a 3-quart 

     saucepan, (omit chiles), 4 garlic cloves, parsley, coriander, chili powder,

     saffron, salt and pepper. Toss the shrimp in the butter and then skewer

     on wooden skewers. Grill for a few minutes on each side or just until

     the shrimp have curled up and are cooked as you like them. We could

     not stop eating these! It has to be the garlic butter! You can also baste

     them a few times while grilling. You can either peel the shrimp before

     tossing them in the butter, or let your guest peel them after grilling.





Forrest Gump

Has a  "shrimp" theme

running through the movie. 


The Bubba Gump Shrimp Co. Cookbook :...

More great shrimp recipes to

go along with the movie theme.

Click here for a printable version

More Recipes



Home Bookstore Cooking Reviews Site Map