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These saffron prawns are a appetizer ideal to surprise our guests. It is a different way of presenting prawns at Christmas. The saffron sauce has a light and fine texture that makes you want to eat one after the other.
We can prepare this dish in advance and give it one last heat stroke before presenting it to the table. So we can better organize ourselves during the event, without haste and without stress.
The only thing you have to keep in mind is that while we place in each teaspoon, It is losing temperature with what it has to be burning while we place it.
Adapt this recipe to your Thermomix model
Hello,
I am interested in buying a second hand tm31 to be able to be. You can help me, I don't know where to go.
Thank you
dls
If you want I can put you in touch with a seller, but second hand I don't know anyone who sells hers. If you are interested, tell me at this email address thermorecetas@ hotmail.comAlso tell me where you are from because the vendors I know are from Madrid, although if you live in another province, perhaps any vendor in your area can assist you.
All the best
where I am a distributor and I inform you
You surprise me with each new Christmas recipe!
I'm glad you like this recipe, it is very simple and it looks spectacular if you present it in Japanese spoons, it gives it a very distinguished touch !!
All the best
I have already made this recipe because I saw it in Christmas class and it is delicious. Thanks for all your ideas.
Yes, I also tried it in a Christmas class and I couldn't stop posting it to you because it's so good. All the best
Wow, what does it look like. It makes my mouth water!!!
They are very good and with this sauce it is an original recipe. Today I made your polvorones and they are luxurious, although I have added a little more cinnamon, I love it!
All the best
Hello, I tested them in class and they were great. Where can I buy the disposable spoon? Greetings, I think that this Christmas you will be with many of us in the kitchen, at least with your page in front of you. Kisses
Maida, I bought them in a supermarket in my area for sale to wholesalers, but I have seen them in Carrefour, in the home store, in the hipercor.
Thank you for following us and the truth is that we are happy to give you ideas for these holidays.
All the best
Hello dolors, I am a presenter and I have a second-hand tm31 only made the lasagna and a gazpacho still has it in the box, I give you my mobile number 690 670 569 mari, the prawns I provided in the Christmas class they are sooooo goodooss ,
They are very good, I'm going to do them today
María José, I hope you like them. In my house they have been very successful and they say I will prepare it again this holiday season.
All the best
I also provided them in Christmas class and I am looking forward to doing it. I will explain to you how they come out.
Monica is sure to be great for you, because if you tried them, you already know that they were great and they are very easy to make.
You will tell us how such. All the best
CHAPAU !!! A delicious cap, and you are right, the spoons give it a sophisticated touch and importance. I take it. Kisses
I'm glad you like them, because when you try them you will like them more. They come out delicious with the sauce and the touch of brandy.
Hello, I also love your recipes., Every day I connect to see what news you have
I have a "silly" question, do the prawns have to be fresh or already cooked ???
Hi Sonia, thank you very much for seeing us every day, really. With regard to prawns, it has to be fresh.
A greeting.
What are shallots?
Javo, they are French onions, but you can substitute them for chives. All the best.
Hello girls, I just discovered you by the hair, Christmas is passing without your recipes, the question how the prawns would endure the q
I did them the day before, I have to travel and I can't take the thermomix, I would take them in a cool fridge. Greetings to all.
Hello Concha, if they are cool I think they will hold you perfectly. I hope you like them. All the best.
My question is are they served hot or cold, thank you?
Esther are served very warm, although if they warm up a bit they are also delicious. All the best
what do you mean when you say saffron threads I have never used that ingredient if you don't have brandy there is some other similar ingredient thank you very much for your recipes they are great
Marimar, saffron is a spice that is obtained from the stigmas of a flower. They sell it in powder or strands in little boxes. It is a spice a bit expensive but it is worth it and also that you should add a little and it spreads a lot. It is also used in stews or rice.
If you don't have brandy, use a Pedro ximénez type of wine that will also suit you.
Hello, if I found out about your page before, heh heh. I found it by chance, but it is barbara. Don't even think about leaving it! For Christmas Eve we are going to the mother-in-law's house and I'm going to try to present myself with the ham and cheese shells, the saffron prawns, the mushroom in sauce and the smoked salmon rolls with crunchy nougat included. Thank you. for existing, I promise in a row and that you have a merry Christmas from someone in love with the "termi". kisses.
Thank you so much Toni! We are very excited about your comments and encourage us to continue with this blog and our recipes. Greetings and Merry Christmas!.
Hello. I really like your page and I'm going to try to make saffron prawns. Just one question: are they cooked or fresh? Thank you very much and Happy Christmas
Julia are fresh, I hope you like them, they are great. Happy Holidays !
Thank you very much for your answer. Happy Holidays
These prawns are yummy… I WISH YOU A MERRY CHRISTMAS, and please don't ever leave us, lots of kisses
Merry Christmas Rosario, I am glad that you will succeed with prawns. I'm going to do them on New Years Eve. All the best
Hello colleagues, Merry Christmas !!!! As I told you for Christmas Eve I made the mushrooms (very good), the ham and cheese shells (they loved them), the salmon rolls with eels and tomato vinaigrette (they triumphed) and the saffron prawns (I have been asked to repeat them for New Year's Eve). And the crunchy nougat lasted a round. What happened to me was the photo. For New Year's Eve I repeat nougat and prawns, I will also make 3 chocolates, but would you recommend a couple of starters please? sorry headlights extra work. thanks in advance. kisses
Toni, I'm glad that everything will be so good for you. Take the photo on New Year's Eve and send it to us anyway.
As starters I suggest some clams a la marinera or some mussels in salpicón that I will publish in a few days.
All the best
Thank you very much Silvia, the only one but for my part is in the salmon rolls I think that with 100g of eel the stuffing goes well (always from my humble point of view). How do you think the shells with Iberian ham would be? Let the ham dry, I wait for those mussels, thank you a thousand kisses.
Hi Toni, thank you very much for your suggestion. We love that you participate and give us your opinions to improve the recipes. That is good for everyone.
With regard to the shells, I think it can be a little dry and release the salt. They look great with bacon. Greetings and Happy Holidays!.
Hello, can you confirm if the prawns are cooked or raw? Thanks a lot
Maribel, the prawns are raw.
Thank you very much Silvia, I will try to make them for New Year's Eve. I'll tell you about it. All the best.