Grilled Saffron Shrimp

Enjoy this recipe for Grilled Saffron Shrimp, Fresh Tomato Concasse, Fava Beans, and Serrano Ham from Executive Chef John Reis of Harrisburg Hilton and Towers.

Serves Two People


– Marinated shrimp
– 6 ea. u/10 shrimp peeled, head on
– 1 pinch saffron
– 4 oz. olive oil
– 1 garlic clove
– 2 oz. white wine

Combine and marinate for at least 2 hours

Fava Beans and Tomato Concassee
– 2 oz. olive oil
– 1 teaspoon garlic, minced
– 1 T diced onions
– 2 ea. plum tomato, peeled and diced
– 4 oz. white wine
– 1 teaspoon Italian parsley, minced
– 2 cups lima beans or fava beans

To medium sauté pan, add the oil and let it heat up. Add the garlic, onions and sauté for a few minutes. Add the tomatoes, lima beans and sauté for another 3 minutes. Add the wine, parsley salt and pepper to taste and simmer for a few minutes

Saffron oil
Yield 1 cup

1 cup extra virgin olive oil
5  threads saffron

Combine ¼ cup oil and saffron in a small sauce pan. Heat slowly.

When saffron begins to color oil, add the remaining oil. Remove from heat: cool

While the beans are simmering, drain the shrimp from the marinade and place in a hot well greased grill and grill for about 2 minutes. Turn over and grill for another 2 minutes or until the shrimp are a nice pinkish color.

To assemble
Place the bean mixture in center of plate, arrange 3 shrimp over the beans, drizzle the oil around and place a sliver of Serrano ham and Manchego cheese on top and enjoy with a glass of Sauvignon Blanc.

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