1. Saute onion in the butter until almost browned; reduce heat slightly and add garlic, parsley, and turmeric. 2. Saute another 5 minutes then add water and saffron water. 3. Cover and simmer for 5 more minutes. 4. Stir in wine and lemon juice; bring mixture to a boil, then reduce heat and simmer about 5 minutes to cook off some of the alcohol. 5. Add shrimp, salt, black pepper to taste and crushed red peppers. 6. Cook about 5 minutes or until shrimp have just turned pink and are still juicy and tender. 7. This is normally served in small bowls with crusty bread for dipping, or it could be served over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
