Indo-European Saffron/Zaffaron Shrimp

Published on June 6, 2013 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 10 Shrimp

Indo-European Saffron/Zaffaron Shrimp

A good source of protein, minerals, iodine (from ocean), carbohydrates, fresh garden/farm vegetables to be enjoyed for lunch or dinner that can be prepared in a few minutes.

Best paired with white Italian or German Wine. Bon’ Appetite!

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Recipe Rating

  • (4.7 /5)
  • 7 ratings

Ingredients

  • 8 to 10 Jumbo Shrimps (shells removed & de-veined)
  • • 2 Eggs
  • • 2 Garlic cloves (pressed)
  • • 1 cup of bread crumbs
  • • 1/8 teaspoon Saffron
  • • 1/4 Orange (sliced)
  • • 2 medium Red Potatoes (boiled)
  • • 3/4 cup of Broccoli (steamed)
  • • 1/2 Tomato(wedges)
  • • 1/4 cup of Olive Oil
  • • 1/8 Teaspoon Sea Salt
  • • 1 cup of Mushrooms (Sauteed)

Nutrition Info

  • 700 Calories

  • 28g Fat

  • 32g Salt

Instructions

  1. Beat the eggs in a bowl
  2. Mix in pressed garlic, saffron, and sea salt
  3. Butterfly the shrimps and dip them into mixture, then dip them in bread crumbs
  4. Saute the shrimp in frying pan on medium flame, till golden brown
  5. Remove the shrimps, then saute' sliced Red Potatoes till golden
  6. Separately saute mushrooms
  7. Lastly, add Tomato wedges for 3 to 5 seconds, and plate them in an appetizing way
  • Servings : 2
  • Ready in : 45 Minutes

Rate this recipe

  • 7 People Rated This Recipe

  • Average Rating

  • (4.7 / 5)
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