Shrimp and fish in a saffron cream sauce - A twist on Camerones al ajillo #dinner #singlegirldinner #peruvianinspired
When I was 17, I was dating this guy (Chris) and at some point in our short relationship, I thought to myself “geee, I wouldn’t mind marrying this guy.”
He was the one who introduced me to fusion and Williamsburg, before they became mainstream. I distinctly remember a hybrid Peruvian/Vietnamese restaurant that we used to frequent. They served an entree that I would only describe as a combination of succulent shrimps swimming in a creamy, garlicky sauce around a ball of rice.
Last weekend, I suddenly became enthralled by some saffron I had lying around the house and was obsessed with using it in one of my dinners. So on a whim (or not really), I pulled out some fish, bought shrimp, googled a few recipes and set to work.
I used this recipe as a base and built on top of it, adding a pinch of this and a drizzle of white wine until I was satisfied: http://necessaryindulgences.com/2013/10/scallops-saffron-cream-sauce/