Food
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Saffron shrimp salad

This grilled baby artichoke and asparagus salad with shrimp and Saffron Aioli requires a little bit of work, but it’s absolutely delicious. It’s a fabulous way to transition between Summer fresh salads and Autumn comfort food.  You can find the original recipe in this book, but we’ve just made a few changes to make it a litle bit easier… because we are lazy sometimes!

You will need:

2 tablespoons plus 2 teaspoons extra virgin olive oil.

2 garlic cloves, pressed

1 teaspoon paprika

1 teaspoon grated lemon peel

Pepper

300 gr. shrimp, peeled

12 baby artichokes

1 bunch asparagus, trimmed

100 gr. arugula

1 teaspoon lemon juice

Saffron Aioli ( scroll down for recipe)

azafran_1
In  large bowl combine the 2 tablespoons olive oil, garlic, paprika, lemon pel and pepper to taste. Add th shrimp and toss to coat. Cover and refrigerate 2 to 8 hours.
Prepare a grill to medium heat. Peel back the outer leaves of the artichokes until the remaining leaves are pale yellow-green. Cut off the tip of each artichokes and tim the stems. Cut the artichokes in half lengthwise and grill them with the asparagus.   After a few minutes add the shrimps to th grill. You can add more pepper and salt to taste but we didn’t add salt because the saffon aioli is already salty. Wait until the shrimps are cooked through and the artichokes and asparagus are tender and browned in spots. Then you’re good to go.
Line a large platter with the arugula. Drizzle it with the remaining 2 teaspoon olive oil and the teaspoon lemon juice. Arrange the shrimp, artichokes and asparagus atop the arugula. Serve with the Saffron Aioli…

Saffron Aioli

You will need:

Small pinch saffron threads

1 tablespoon water

1/4 cup mayonnaise

1 egg yolk

2 garlic cloves, pressed

3/4 cups extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

Black pepper

Heat the saffron threads in a heavy small saucepan over medium heat until just fragant (about 20 seconds). Remove the pan from the heat ans add 1 tablespoon water. Cover the pan and steep the saffron until the water is dark orange (about 5 minutes).
In a deep bowl, whisk the mayoinnaise, egg yolk, garlic and saffron mixture to blend. Drizzle about 2 teaspoons of the olive oil over the saffron mixture in the bowl and whisk vigorously (about 30 seconds). Repeat twice more, adding 2 teaspoons oil and whisking. Slowly add the remaining olive oil to the saffron mixture, pouring it into the bowl (slowly¡) while whisking constantly until the aioli thickens to a spreadable consistency. Whisk in the lemon juice an season with black pepper. That’s all!
azafran_3If you’ve read so far congratulations! We know this has been a long post, but probably you are now ready to savour a delicious spicy salad! Enjoy!

6 Comments

  1. Yum! I’ve never had grilled artichokes. They look really good. I prefer warm to cold salads.

  2. Pingback: mmm… Monday! 2014 Recipe Recap | theslowpace

  3. Pingback: Mango, avocado and chicken salad with lime dressing | The slow pace

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