This fragrant skillet appetizer feeds a crowd easily, marrying sweet shrimp with tangy salsa, and plenty of sauce for dunking toasted bread.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|hot water||30 mL||2 tbsp|
|crushed saffron threads||1 mL||2 1/4 tsp|
|minced garlic||1 mL||1/4 tsp|
|mayonnaise||125 mL||1/2 cup|
|lemon zest||1 mL||1/4 tsp|
|fresh lemon juice||1 mL||1/4 tsp|
|olive oil, divided||150 mL||2/3 cup|
|large shrimp, peeled, deveined and tails removed||1 1/2 g||3 lb|
|sliced roasted red peppers, drained||125 mL||1/2 cup|
|garlic, thinly sliced||2 cloves||2 cloves|
Pace® Mild Chunky Salsa
|sliced 1/4-inch (5 mm) thick||1/2 baguette||1/2 baguette|
|finely chopped fresh parsley||30 mL||2 tbsp|
|1. Lemon Saffron Mayonnaise: Stir together hot water, saffron and garlic; let cool slightly.|
|2. In bowl, whisk together mayonnaise, lemon zest and lemon juice. Stir in saffron mixture until well combined. Refrigerate until ready to use.|
|3. Heat 1/3 cup (75 mL) oil in large skillet set over medium-high heat; sauté shrimp, red peppers and garlic for about 2 minutes or until shrimp begins to turn pink. Remove shrimp from pan.|
|4. Add salsa; bring to boil. Reduce heat to simmer; cook for 10 to 15 minutes or until slightly thickened.
5. Meanwhile, preheat oven to 400°F (200°C). Lay baguette slices in single layer on large baking sheet; brush with remaining olive oil. Bake for 10 to 12 minutes or until crisp and browned.
6. Return shrimp to skillet; heat for 1 minute. Sprinkle with parsley. Drizzle with Lemon Saffron Mayonnaise and serve with toasted baguette slices.