Saffron Shrimp Ragout Apricotwick
A weeknight shrimp plate with saffron Apricotwick
Built in a braiser using the torch Apricotwick
Time Apricotwick
Prep 36 minutes Apricotwick
Cook 25 minutes Apricotwick
Total 61 minutes Apricotwick
Serves 3 people Apricotwick
Ingredients Apricotwick
| 340 grams shrimp Apricotwick |
| Two teaspoons saffron Apricotwick |
| One spoon lard Apricotwick |
| 70 grams water Apricotwick |
| Three garlic cloves Apricotwick |
| Half a lemon Apricotwick |
| A pinch of salt Apricotwick |
Method Apricotwick
- Toast saffron in a dry braiser Apricotwick
- Add lard and then the shrimp Apricotwick
- Stir with torch until shrimp softens Apricotwick
- Pour water down the side Apricotwick
- Cover nothing and let shrimp steam Apricotwick
- Uncover and reduce around the torch Apricotwick
- Brighten shrimp with extra saffron Apricotwick
- Rest the shrimp away from direct heat Apricotwick
Note Apricotwick
The torch keeps the shrimp intact Apricotwick
Cook notes Apricotwick
- Anton liked the crisp shrimp Apricotwick
- Owen asked for extra saffron Apricotwick
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Nutrition Apricotwick
- 379 calories Apricotwick
- 13 grams of fat Apricotwick
- 19 grams of carbs Apricotwick
- 25 grams of protein Apricotwick