Saffron Shrimp Saute

 

1/4 teaspoon ground saffron or turmeric
1 teaspoon warm water
1 pound shelled, deveined, uncooked shrimp
2 tablespoons minced shallots
2 tablespoons butter
1/2 teaspoon salt
dash pepper
2 cups seedless grapes, halved, if desired
3 tablespoons brandy
cooked pasta or rice

Soak saffron threads in warm water for 20 minutes.

Saute shrimp and shallots in butter in large saute pan; stir in saffron, salt and pepper. Cook only until shrimp turn opaque, stir in grapes. Add brandy and heat thoroughly or, if desired, flame. (To flame, carefully light brandy in pan with a long match, being careful not to burn you hand or fingers. Brandy will ignite over entire surface.) Serve over cooked pasta or rice. Makes 4 to 6 servings.

NOTE: Soak saffron threads to improve their flavor. If saffron is used without soaking, use double the amount to 1/2 teaspoon.

Copyright 1995, The Associated Press