Ale-Poached Shrimp with Saffron Sauce Recipe

Name: Ale-Poached Shrimp with Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon extra-virgin olive oil; 2 scallions, white and light green parts only, thinly sliced; 2 cups heavy cream; 2 cups vegetable stock or low-sodium broth; Pinch of saffron threads; Kosher salt; Freshly ground black pepper; Two 12-ounce bottles Belgian-style blond ale, such as Leffe; 1 1/4 pounds shelled and deveined large shrimp, tails left on; 1 pound thick asparaguswoody ends trimmed, tips halved lengthwise and stalks thinly sliced crosswise

Servings: persons

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 scallions, white and light green parts only, thinly sliced
2 cups heavy cream
2 cups vegetable stock or low-sodium broth
Pinch of saffron threads
Kosher salt
Freshly ground black pepper
Two 12-ounce bottles Belgian-style blond ale, such as Leffe
1 1/4 pounds shelled and deveined large shrimp, tails left on
1 pound thick asparaguswoody ends trimmed, tips halved lengthwise and stalks thinly sliced crosswise

1
In a medium saucepan, melt the butter in the extra-virgin olive oil.
2
Add the scallions and cook over moderate heat until softened, about 2 minutes.
3
Add the heavy cream, vegetable stock and saffron and bring just to a boil.
4
Simmer over moderately low heat, stirring occasionally, until the sauce is reduced to 1 3/4 cups, about 15 minutes.
5
Strain the sauce through a fine sieve into a small saucepan and season with salt and pepper.
6
Keep the saffron sauce warm over low heat, stirring occasionally.
7
Meanwhile, in a large, deep saucepan, bring the ale just to a simmer.
8
Add the shrimp and poach over moderate heat until they are just cooked through, about 3 minutes.
9
Using a slotted spoon, transfer the shrimp to a plate, pat dry and season with salt and pepper.
10
In a medium saucepan of salted boiling water, blanch the asparagus pieces until they are crisp-tender, about 2 minutes.
11
Using a slotted spoon, transfer the asparagus to paper towels to drain.
12
Spoon the saffron sauce into shallow bowls, top with the blanched asparagus and poached shrimp and serve.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon extra-virgin olive oil, 2 scallions, white and light green parts only, thinly sliced, 2 cups heavy cream, and more.

Yes, Ale-Poached Shrimp with Saffron Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ale-Poached Shrimp with Saffron Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions