Ingredients
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1 lb shrimp, peeled and deveined (26-30 count)
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4 tablespoons butter
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1/4 cup finely chopped onion
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1/2 cup water
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8 garlic cloves, finely chopped
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4 tablespoons finely chopped coriander (or flat leaf parsley)
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1 teaspoon turmeric
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1/2 teaspoon saffron, toasted, crushed and soaked in 1 tbsp warm water for 15 minutes
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1/2 cup red wine or 1/2 cup light beer
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2 teaspoons fresh lemon juice
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2 teaspoons kosher salt
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1/2 teaspoon white pepper
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2 teaspoons hot chili sauce (or generous pinch crushed red pepper)
Instructions
- Melt butter in a 3-quart pot over medium-low heart.
- Toss in onion and fry until lightly golden.
- Pour in the water followed by garlic, cilantro, turmeric, and saffron water.
- Cover and simmer for 3 to 4 minutes, allowing the essence of the spices and herbs to mingle.
- Pour in the red wine or beer with the lemon juice. Stir.
- Cover and raise heat to medium-high and bring the sauce to boil.
- Reduce the heat to medium-low and simmer for 2 minutes.
- Toss in the shrimp, hot peppers or chili sauce if using and give them a turn in the sauce.
- Cook for three minutes over medium-low until the shrimp are just curled tender and turned pink.
- Spoon the shrimp into bowls and serve with plenty of crusty bread to dip in the flavourful sauce. (This can also be served over rice!).