Ingredients:
For the Shrimp:
– 1 pound large shrimp, peeled and deveined
– 1 teaspoon Cajun seasoning
– ½ teaspoon smoked paprika
– ¼ teaspoon black pepper
– 1 tablespoon olive oil
– 1 tablespoon butter
For the Cajun Saffron Cream Sauce:
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– ½ teaspoon saffron threads
– 1 tablespoon warm water (to bloom saffron)
– 1 teaspoon Cajun seasoning
– ¼ teaspoon cayenne pepper (optional for extra heat)
– ½ teaspoon salt (adjust to taste)
– ¼ teaspoon black pepper
– 1 cup heavy cream
– ½ cup chicken or seafood broth
– ½ cup grated Parmesan cheese (optional for extra richness)
– 1 teaspoon lemon juice
– 1 tablespoon fresh parsley or chives, chopped
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Directions:
Step 1: Bloom the Saffron
1. In a small bowl, combine saffron threads with warm water and let sit for 5 minutes to release the color and aroma.
Step 2: Cook the Shrimp
2. In a bowl, season the shrimp with Cajun seasoning, smoked paprika, and black pepper.
3. Heat olive oil and butter in a large skillet over medium-high heat.
4. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside.
Step 3: Make the Cajun Saffron Cream Sauce
5. In the same skillet, melt butter over medium heat.
6. Add minced garlic and sauté for about 30 seconds until fragrant.
7. Stir in Cajun seasoning, cayenne pepper, salt, and black pepper.
8. Pour in heavy cream and broth, then add the bloomed saffron and its liquid. Stir well.
9. Bring to a simmer and cook for 3-4 minutes, stirring occasionally until slightly thickened.
10. Stir in Parmesan cheese (if using) until melted and smooth.
Step 4: Finish & Serve
11. Add the cooked shrimp back to the skillet, tossing them in the sauce.
12. Stir in lemon juice and garnish with fresh parsley or chives.
13. Serve immediately over pasta, rice, or with crusty bread.
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Storage Information
– Store leftovers in an airtight container in the refrigerator for up to 3 days.
– Reheat gently on low heat, adding a splash of broth or cream if needed.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 | Calories: ~320 kcal per serving
