Saffron-Infused Raisin Cannelini Shrimp

Saffron-Infused Raisin Cannelini Shrimp

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 4
This shrimp dish can be an appetizer or a main dish served over your favor rice dish.


  • 1 pound medium or jumbo shrimp, peeled, deveined
  • 2 tablespoons cup olive oil
  • 1 large onion, finely chopped
  • 1 large red or orange bell pepper, seeded, chopped
  • 1/4 cup finely chopped fresh cilantro
  • 1 cup dry white wine
  • 1 cup raisins, loosely packed
  • 1 (15-ounce) can cannelini beans, rinsed, drained
  • Pinch of salt or more to taste
  • Freshly ground black pepper to taste
  • 3 to 4 cloves garlic, minced
  • 1 cup clam broth
  • 1 tablespoon cornstarch
  • 1/2 teaspoon saffron threads, crumbled
  • 1/4 cup finely chopped parsley


  1. Season shrimp with salt and black pepper.
  2. Heat oil in a large nonstick skillet over medium-high heat and sear shrimp until just pink, about 2 minutes. Remove shrimp with a slotted spoon.
  3. Add the onions, bell pepper and cilantro and cook, stirring often, until onions are soft.
  4. Add the wine, raisins, cannelini beans, salt and pepper.
  5. Cover and reduce heat to low and cook for about 5 minutes.
  6. Meanwhile, in a small bowl, whisk the garlic, clam broth, cornstarch and saffron until smooth.
  7. Pour the mixture over the fish and continue cooking until the sauce simmers.
  8. Spoon the vegetables and sauce onto a serving platter or individual dinner plates.
  9. Place fish on top and garnish with fresh parsley.


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