Saffron Shells Recipe
pink shrimp, sundried tomato, summer squash, olive crumbs
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Saffron
In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to release their flavor and color.
- 2
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the diced summer squash and chopped sundried tomatoes. Cook for about 5 minutes, stirring frequently, until the squash is tender.
- 3
Cook the Shrimp
Add the pink shrimp to the skillet and cook for another 3-4 minutes until they turn pink and opaque. Stir in the saffron mixture, lemon juice, salt, and black pepper. Cook for an additional minute.
- 4
Prepare the Olive Crumbs
In a separate bowl, mix the bread crumbs with the remaining tablespoon of olive oil and a pinch of salt. This will create a crunchy topping.
- 5
Assemble and Serve
Transfer the shrimp and vegetable mixture to a serving dish. Sprinkle the olive crumbs over the top and garnish with chopped fresh parsley. Serve immediately.