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–+ servings
Shrimp in cream sauce

Ale Poached Shrimp in Saffron Cream Sauce

Course Main Course
Cuisine American
Servings 4
Author Food and Wine Magazine


  • 1 T . unsalted butter
  • 1 T . extra-virgin olive oil
  • 2 green onions white and light green parts only, thinly sliced
  • 2 C . heavy cream
  • 2 C . Chicken Broth
  • Pinch of saffron threads
  • Kosher salt
  • Freshly ground black pepper
  • ounce Two 12- bottles Belgian-style blond ale such as Leffe
  • 1 1/4 pounds shelled and deveined large shrimp tails left on
  • 1 pound thick asparagus—woody ends trimmed tips halved lengthwise and stalks thinly sliced crosswise


  1. In a medium saucepan, melt the butter in the extra-virgin olive oil. Add the green onions and cook over moderate heat until softened, about 2 minutes. Add the heavy cream, chicken stock and saffron and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the sauce is reduced to 1 3/4 cups, about 15 minutes. Strain the sauce through a fine sieve into a small saucepan and season with salt and pepper. Keep the saffron sauce warm over low heat, stirring occasionally.
  2. Meanwhile, in a large, deep saucepan, bring the ale just to a simmer. Add the shrimp and poach over moderate heat until they are just cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to a plate, pat dry and season with salt and pepper.
  3. In a medium saucepan of salted boiling water, blanch the asparagus pieces until they are crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to paper towels to drain.
  4. Spoon the saffron sauce into shallow bowls, top with the blanched asparagus and poached shrimp and serve.