Get ready, because today I bring you one of those recipes that I like so much: a wonderful result without hardly any complications in the kitchen. You will see that after trying this casserole of eggs with shrimp, white wine and saffron , you will repeat it until you are sick of it.
Although it may seem like just another version of the much-repeated eggs on a plate , this time I suggest giving them much more aroma , a different flavour and, why not, a little more glamour by baking them and presenting them in the charming Emile Henry mini ceramic cocottes . You will surely succeed!
Combining eggs with prawns or shrimp and white wine, with a subtle touch of saffron, is a real success. Also, as half the work is done by the oven, while the casseroles are being made, we have just enough time to prepare the table and have everything ready so that, as soon as they are ready, we can start enjoying this delicious dish.
Here is the recipe for the casserole of eggs with shrimp, white wine and saffron . I hope you like it!
Ingredients for two small casseroles
- 2 medium eggs at room temperature
- 12 peeled shrimp tails (or prawns)
- 2 spring onions or a leek
- EVOO
- 100 ml of white wine
- 200 ml of liquid cream for cooking (18% mg, or the same amount of evaporated milk)
- 1 g of saffron
- Salt and freshly ground black pepper
Elaboration
- Preheat the oven to 200°C.
- Finely chop the spring onions. If you prefer to use leeks, chop only the white part.
- Sauté the onion over medium heat in a frying pan, with a splash of EVOO and a pinch of salt.
- Raise the heat and add the wine, stirring until it evaporates.
- Add the liquid cream and cook over medium heat, stirring constantly, until reduced by half.
- Meanwhile, cut the prawns into pieces of approximately 1 cm.
- When the cream has reduced, add the saffron and the chopped shrimp tails to the pan, stirring to combine everything.
- Immediately turn off the heat and divide the mixture between the two Emile Henry mini ceramic cocottes .
- Using a teaspoon, make a well in the centre of the filling and place a cracked egg in it (one egg per ramekin). Season with a little freshly ground black pepper.
- Cover the mini cocottes and place them in the oven for 12 minutes at 200°C.
- After 12 minutes, remove them from the oven and let them rest uncovered for about 5 minutes before serving them at the table.
Grades
- If you prefer, you can cook the eggs in the microwave instead of the oven. The approximate time will be 1 minute 50 seconds at 750 W of power and you will have to let them rest for about 3 minutes before serving.
- As you can see, this recipe is very simple and very adaptable to your tastes. It can be used with any seasoning, spice or aromatic, so feel free to complement it with your favourites. From adding a few sprigs of thyme to the wine, sprinkling a little oregano on the eggs before baking them or adding a teaspoon of curry when adding the prawns. Any combination will be finger-licking good, or you'll never stop dipping bread in it!
- You will see that I have indicated the option of evaporated milk next to the cream. This alternative is perfect if you want a slightly lighter result. You can also substitute it with vegan cream.
- The spring onions can be replaced by the white part of the leek, as I indicated, and also by shallots, which will give it a very special touch of flavour.
