Shrimp and saffron cassolette recipe

113 ratings Rate
  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 116 calories / serving
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Combine the saffron strands with the olive oil in a small mixing bowl. Whisk a few times then set to one side for 5 minutes.

Melt the butter in a frying pan set over a medium heat and sweat the shallot for 5 minutes, stirring frequently. Increase the heat and add the infused oil to the pan. Sauté the prawns for 3-4 minutes until pink and tender.

Remove from the heat and season to taste with salt, pepper and lemon juice.

Finish with the single cream, stirring well. Spoon into serving bowls and garnish with the chives before serving.

  • Ingredients

  • 240g Tesco raw king prawns
  • 15g butter
  • 20ml olive oil
  • 2 shallots, finely chopped
  • a few chive stalks, chopped
  • a few saffron strands
  • juice of 1 lemon
  • 25ml single cream
  • salt
  • pepper
  • Energy 480kj 116kcal 6%
  • Fat 8g 11%
  • Saturates 3g 16%
  • Sugars 1g 1%
  • Salt 0.6g 9%

of the reference intake
Carbohydrate 0.9g Protein 11.1g Fibre 0.3g


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