Our saffron recipes

Shrimp bisque with saffron

Start your party with this delicious seafood soup.

It’s not hard to make and served in your prettiest bowls at the diner table, it’s a real elegant dish.

Print Recipe
Shrimp bisque with saffron
Course Main Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 200 g shrimp
  • 200 ml vegetable stock
  • 30 ml coconut milk
  • 50 ml White wine
  • 30 g leek chopped
  • 30 g onion chopped
  • 50 g tomato without skin and seeds
  • 10 threads Saffron
  • olive oil
  • Salt and pepper
  • Parsley or coriander leaves
Course Main Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 200 g shrimp
  • 200 ml vegetable stock
  • 30 ml coconut milk
  • 50 ml White wine
  • 30 g leek chopped
  • 30 g onion chopped
  • 50 g tomato without skin and seeds
  • 10 threads Saffron
  • olive oil
  • Salt and pepper
  • Parsley or coriander leaves
Instructions
  1. Clean the shrimps separating the heads and shells and the body. Safe the meat of the shrimps for later.
  2. Saute the heads and shells in the olive oil.
  3. Add the onion, leek and tomatoes, cook for 10 minutes.
  4. Grind the saffron threads to a fine powder.
  5. Add the vegetable stock, saffron powder, salt and pepper. Cook for half an hour.
  6. Mix in blending machine and strain to improve the texture.
  7. Add the coconut milk.
  8. Finish with a shrimp, cooked in a pan, saute the shrimps bodies and add them, and decorate with some parsley or coriander leaves.

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