RECIPE: Seared Shrimp

Shrimp in all its variations is one of those seafood dishes that everyone loves. In this recipe Chef Roberto Fracchioni created a delicious sauce to serve with seared shrimp using a truly unique flavour, saffron.

In ancient times people used saffron in art, medicine and cosmetics and eventually started incorporating it also in gastronomy. This famous spice is centuries old, appearing in literature as far back as the Cantico dei Cantici and the Iliad, and surfacing both in Greek and in Roman mythology. In Italy saffron grows in various parts of the country and is used in numerous dishes. One of the most famous Italian dishes that includes saffron is a staple of Milan, the Risotto alla Milanese.

Seared shrimp with a saffron sauce is a delicious appetizer as well as a main dish and will never leave your repertoire of recipes once you try it.

Buon appetito!


RECIPE: Seared Shrimp

  • Author: Roberto Fracchioni



4 pcs. Shrimp, size 6-8 – Cleaned and patted dry

1 tbsp. Extra Virgin Olive Oil DOP

½ tsp. Fresh Thyme

1 tbsp. Butter

100 g Potato – very fine dice

1 pc. Shallot – very fine dice

250 ml. 35 % cream

1 pinch Italian Saffron

8 pcs. Rapini – blanched


  • Marinade the shrimp in the oil and thyme, place in fridge while you prepare the potato puree.
  • Melt butter in a pot over low heat.
  • Add the shallots and cook very slowly, stirring often until they are very soft.
  • Add the potatoes, cream and saffron and increase the heat to medium high.
  • Simmer the ingredients until the potatoes are soft, about 7 to 10 minutes.
  • Remove from the heat and puree with a hand blender, then taste and adjust seasoning.
  • Cover and set aside keeping it warm.
  • Warm a frying pan over high heat until very hot.
  • Add the shrimp and olive oil marinade to the pan and season with salt and pepper.
  • Sauté until just cooked, about 6 minutes.
  • Remove shrimp from the pan and keep warm.
  • Add rapini to the pan and sauté for 2 minutes in the oil left in the pan.
  • Remove rapini from the pan.
  • Place ¼ of the puree on a plate, top with 2 pieces of the rapini, then 1 piece of the shrimp.
  • Drizzle with Extra Virgin Olive Oil DOP and some fresh chives.

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