Sauteed Shrimp with Assyrtiko Wine and Greek Saffron  

This is a lightning quick seafood dish that embodies all the flavours of the spectacular island of Santorini with a little nod to the north of Greece and its’ abundant crocus flowers.  



1/2 lb. shelled, deveined shrimp (raw, medium) (225 gm) tail on 

grated zest of 1 lemon

3 tbsp. olive oil (45 ml)

Sea salt  and cracked black pepper to taste 

several threads Krokos Kozani – Greek saffron – steeped in splash water  

1/4 cup Assyrtiko dry white wine (60 ml)

1 Tbsp. Greek capers (15 ml)

6 cherry tomatoes, cut in half  

fresh chopped dill  



In a medium bowl, combine the shrimp, grated lemon zest,  and salt and pepper.  Toss to combine.   

Heat the olive oil over medium skillet. When hot, add the shrimp mixture and toss rapidly for 1 - 2 minutes , just until shrimp turns pink. Add saffron in water, white wine,  capers and tomatoes, Toss for a further minute or two to fully cook shrimp and reduce liquid slightly. Sprinkle with fresh dill and adjust seasoning. 

Serve alongside barley pilaf , if desired.   


Makes 4 servings.

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