One-Pot Saffron Cream Shrimp and Spicy Sausage
Mandy Tanner
6 to 8
10 minutes
50 minutes
Seafood
Aromatic
and savory saffron flavors a light creamy broth perfect for simmering potatoes
and cooking shrimp. This dish starts by cooking the sausage. Adding the spicy
sausage back to the pot at the end of cooking, makes this one-pot meal
incredibly delicious and easy to clean-up.
Ingredients
1 tablespoon olive oil
1 package SRF spicy beef sausage
1 package of Snake River Farms Gulf shrimp
¼ cup finely chopped shallots, from 1 large shallot
1 teaspoon minced fresh garlic, form 1 to 2 cloves
1 teaspoon fresh thyme leaves
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 pinch of saffron threads
4 cups (32 ounces) chicken broth
¼ cup heavy cream
1 lb. baby gold or red potatoes, 2-inches or smaller
1 teaspoon fresh lemon juice
Lemon wedges, for serving
Directions
In a Dutch oven or 5 quart sauce pot over medium heat, add the olive oil and sausage links, and cook, turning to brown on all sides, and cooking until the sausage is fully cooked or reads 165°F internal temperature on a probe thermometer, about 10 minutes. Remove the sausage from the pan and set aside.
Add the shallots, garlic, thyme, salt, and pepper, and sauté until translucent and fragrant, 1 to 2 minutes.
Add the saffron threads, chicken stock, and cream, and stir. Then add the potatoes and cover the pot and bring to a simmer. Reduce the heat to medium-low to cook the potatoes at a simmer until they are tender and easily pierced with the tip of a knife, 20 to 25 minutes. (Note: If using larger potatoes, cut them smaller to cook more quickly and reduce the cook time.)
Slice the cooked sausage into ¼-inch-thick rounds. Add the sausage and the shrimp to the pot with a teaspoon of fresh lemon juice, and simmer uncovered, just until the shrimp are cooked through and sausage is warmed, about 2 minutes.
Serve warm with fresh lemon wedges, as desired. Enjoy!