Comfort food with an extravagent touch.
4 tablespoons butter
1/2 teaspoon saffron threads
1 1/2 pounds raw shrimp (bite-sized pieces)
5 cloves minced garlic
4 cups chicken (or seafood) stock
1 1/2 pounds golden potatoes, cut into bite-sized pieces
3 tablespoons lemon juice
3/4 cup heavy cream
Place saffron in a small bowl with warm water. Set aside.
Melt butter in a soup pot. Saute shrimp along with garlic, just until it turns pink. Scoop it into a bowl and set aside.
Add stock to the pot, along with potatoes. Bring to a boil, turn heat down and simmer 10 minutes, or until potatoes are tender. Return shrimp to the pot, add lemon and cream and bring to a simmer. Remove from heat and stir in saffron. Serves 4.