Shrimp Saffron with Vegetable Béchamel

  • Recipe
    : Shrimp Saffron with Vegetable Béchamel
  • Chef
    : KDD
  • ½ kg shrimp, medium
  • ½ tsp lemon zest
  • ½ cup tomato peeled, cut
  • ½ 135 gm pack KDD Tomato Paste
  • 1 piece zucchini, sliced
  • 1 piece eggplant, sliced
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp cinnamon
  • ½ tsp coriander powder
  • ½ tsp curcuma
  • 2 tbsp KDD Olive Oil
  • 500ml KDD Béchamel
  • ½ gm saffron
  • ½ cup mozzarella cheese, shredded
  • Frying oil

Mashed potato preparation

1- In a medium saucepan, add the boiled potato with KDD Butter on medium flame

2- Then mash the potato gently while pouring KDD Milk till it's hot

3- Add salt, white pepper, and dill, smooth over with spoon until it’s smoothly mashed then keep aside


Shrimp Saffron with Vegetable Béchamel preparation

1- In a skillet, heat the oil, fry the zucchini slices then the eggplant slices, and set aside

2- In a medium saucepan, heat the KDD Olive Oil, then add onion, and garlic

3- Sauté on medium flame for 5-7 min

4- Add the shrimp, and stir in for 2 min till the color turns pink

5- Add tomato and KDD Tomato Paste and stir in from 3-4min till it's cooked

6- Add the cinnamon powder, coriander powder, curcuma, saffron, lemon zest, salt, and black pepper and mix all then set aside

7- In an oven pan, spread the mashed potato prepared into the base then add the fried eggplant, and zucchini slices then add shrimp mixture

8- Pour over the KDD Béchamel and sprinkle with mozzarella cheese

9- Bake for 30-35 min until its tender and top golden

10- Serve hot

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