Prawns with Lemon and Saffron Cream
Prawns with Lemon and Saffron Cream

By Chef Jorge Perez


  • 3 large prawns
  • 2 shallots
  • 1 lemon
  • 4 threads of saffron
  • 1 small cup of cream
  • 3 twigs of fresh dill
  • Salt and pepper to taste
  • 1 tablespoon of olive oil


Clean the prawns, making sure to keep the heads for later use. Chop the shallots and fresh dill and add salt and pepper to taste. Place the shallot and dill mix in a hot pan with the olive oil. Add the threads of saffron and the prawn heads to the pan so that they release their natural aromas and juices. Add the prawns until they are brown on both sides. Pour in the cream, gently moving the pan in a circular motion to form the dish’s sauce. Without stopping to move the pan, add the lemon juice and allow it to blend into the other flavors.

Serve only the prawns covered in the sauce and garnish with some lemon zest and a few additional threads of saffron. Accompany with a glass of Anakena white wine and a nice bolero.