Serves: 4
Total Calories: 594

1 teaspoon saffron threads
2 tablespoons olive oil
1 shallot minced fine
2 cloves garlic minced fine
1/2 cup white wine
1 pint heavy cream
2 pounds cooked medium shrimp
chopped parsley for garnish
1 to 1 3/4 ounce Bread Bowl

1. Toast the saffron lightly in a medium skillet over low heat for 1 to 2 minutes, being careful not to burn it. With the back of a spoon, crush the saffron into a powder. Add the oil, shallot, and garlic, and cook over low heat for 2 minutes, or until the shallots are soft and translucent. Turn off the heat.

2. Gently stir the wine and cream into the skillet. Continuing to stir, return the heat to medium and bring the ingredients to a boil. Continue to stir about 3 minutes, or until the sauce is thick and coats the back of a spoon.

3. Add the shrimp, reduce the heat to low, and simmer for another 2 minutes.

4. Spoon the mixture into the bread bowl, garnish with parsley, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 594
Calories from Fat: 468

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Lemon-Garlic Barbecued Lamb
Southwestern Shepherd's Pie
California-Stlye Barbecued Chicken Pizza Bowl
Chicken 'N' Sourdough Dumplings
Turkey Breast Putanesca
Shrimp With Saffron Cream Sauce
Poached Salmon With Mustard-Dill Sauce
Baked Muffuletta Dinner Sandwich
Chef John Kane's Dijon Mustard Chick Breast