Shrimp & Sugar Snap Peas in Saffron Broth

This light, flavorful dish makes a perfect summer lunch, or add a green salad and some crusty bread for a refreshing dinner.
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Shrimp & Sugar Snap Peas in Saffron Broth

Shrimp & Sugar Snap Peas in Saffron Broth

  • 4Servings


  • 2 Tbs. O Blood Orange Olive Oil
  • 1 medium white onion, coarsely chopped (about 1 cup)
  • 5 cups organic vegetable broth
  • 1 cup bottled clam juice
  • Generous pinch of Rumi Spice Afghan Saffron Threads, crushed
  • 1/2 tsp. ground turmeric
  • 16 large wild-caught shrimp, shelled & deveined
  • 3 cups sugar snaps peas, halved
  • Salt & pepper to taste
  • Handful of flat-leaf parsley leaves


1. In a large heavy saucepan over medium heat, cook onions in olive oil until translucent, stirring often, about 6 minutes.

2. Add vegetable broth, clam juice, saffron, and turmeric to pot; bring to a boil, reduce heat, and simmer for 10 minutes.

3. Increase heat; add shrimp and snap peas to pot, cook until shrimp are translucent, about 3 minutes. Add salt and pepper to taste.

4. Divide among four bowls, garnish with parsley leaves.

Nutrition Information

  • Calories: 150
  • Carbohydrate Content: 14 g
  • Cholesterol Content: 35 mg
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 980 mg
  • Sugar Content: 7 g
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Main DishShrimp RecipesDinner