Shrimp in Saffron Cream Sauce with Sautéed Squash

August 6, 2020 Comments Off on Shrimp in Saffron Cream Sauce with Sautéed Squash
Print Recipe
5 from 1 vote
Pin Recipe

Shrimp in Saffron Cream Sauce with Sautéed Squash

A pinch of saffron makes this easy meal seem exotic. This dish comes together quickly once you start so have all of your ingredients prepared ahead of time.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: basil, dairy-free, dinner, easy, egg-free, fast, lunch, main, mediterranean, nightshade-free, nut-free, saffron, sauce, shrimp, zucchini
Servings: 2
Calories: 495kcal
Author: Jenny Ross

Ingredients

For the Shrimp

  • 2 tablespoon butter or butter flavor coconut oil for dairy-free
  • 1 pound shrimp peeled and deveined
  • 1 shallot sliced thin
  • 1/4 cup dry white wine optional, or more chicken stock
  • 1/4 cup chicken stock
  • small pinch of saffron
  • 1/4 cup heavy cream or coconut cream for dairy-free
  • salt and pepper to taste

For the Squash

  • 1 tablespoon butter or olive oil if dairy-free
  • 2 garlic cloves minced
  • 1 small zucchini halved and sliced thin
  • 1 small yellow squash halved and sliced thin
  • 1 roma tomato diced
  • salt and pepper to taste
  • 1/4 cup basil chopped

Instructions

  • Cook the squash first. Heat a large pan over medium-high heat and when hot, add 1 tablespoon butter. When the butter melts, add the garlic and cook until fragrant, about 1 minute. Add the squash and cook, stirring frequently until just beginning to soften with a slight snap, about 5 minutes. Season to taste with salt and pepper and stir in half the basil. Transfer to a serving dish. In the now empty pan, add the tomatoes and cook until little to no liquid remains. Stir the tomatoes into the sautéed zucchini and top the whole thing with the remaining basil.
  • Without cleaning the pan, add 2 tablespoons butter or oil over high heat. When melted and hot, add the shrimp, season with salt and pepper to taste and cook until opaque and just cooked through, about 5 minutes. Remove the shrimp to a plate, retaining as much oil in the pan as you can.
  • Add the shallots and cook over medium-high heat until soft and translucent, about 5 minutes. Add the wine, if using and cook on high until little liquid remains, about 5 minutes. Add the stock, saffron, and heavy cream. Cook on high until reduced by half, about 5 minutes. Season to taste with salt and pepper and serve with the shrimp.

Notes

Nutrition without the squash: Calories: 415 cal, Carbs: 4g, Fiber: 1g, Fat: 20g, Protein: 50g
Nutrition without the tomato in the squash: Calories: 490 cal, Carbs: 9g, Fiber: 2g, Fat: 26g, Protein: 49g
Nutrition Facts
Shrimp in Saffron Cream Sauce with Sautéed Squash
Amount per Serving
Calories
495
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
612
mg
204
%
Sodium
 
2024
mg
88
%
Potassium
 
674
mg
19
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
50
g
100
%
Vitamin A
 
1592
IU
32
%
Vitamin C
 
39
mg
47
%
Calcium
 
377
mg
38
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!

RELATED POSTS