Saffron Shrimp Salad

We’re cooking with Bob Burke, owner of Pot au Feu, making Saffron Shrimp Salad.


Saffron Shrimp Salad

10-12 jumbo shrimp peeled and deveined
I cup mayonnaise
1/2 cup white wine
Pinch of saffron
Pinch of Old Bay seasoning

Black Bean and Quinoa Salad

1 cup black beans
1/2 cup quinoa j (will cook to about a cup)
1/2 red pepper minced
1 small bunch parsley minced
1 small shallot minced
2 oz sherry vinegar
2 oz olive oil
Salt and Pepper to taste


Saffron shrimp

Steep saffron in white wine till wine reddish brown. Set aside. Slice shrimp long way and simmer in salted water with a lemon till done. Cool and set aside.

Mix steeped wine with mayo and old bay. Add cooked shrimp and mix to coat liberaly with the mayo

Bean and Quinoa salad

Simmer quinoa in slated water much like rice till the tails pop and it is soft. Cool and set aside. Simmer black beans till soft. Cool and set aside. Dice the shallot. Pepper and chop parsley. Mix all ingredients together and add vinegar virgin olive oil and salt and pepper to taste. Serve shrimp cold over cold salad.

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