IMAGE ©Rena Sak - A Girl and A Spoon

Iberian Infusion Spiced Shrimp

with Beurre Blanc
an appetizer recipe
large pinch saffron threads, optional
1 tbsp butter
1 small shallot, finely diced
1-2 large garlic cloves, finely diced
4 tbsp white wine
2 tbsp white wine vinegar
½ cup (1 stick) unsalted cold butter, cubed
1 tsp Iberian Infusion Blend
¼ tsp fleur de sel
12-14 large shrimp (shell on, tail on, or both removed)
1 tbsp butter
1-2 tsp Iberian Infusion Blend
¼ tsp fleur de sel
freshly chopped parsley
squeeze of lemon
Iberian Infusion Spiced Shrimp
with Beurre Blanc
an appetizer recipe
Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (@agirlandaspoon) and blog (
a little bit about the recipe
This luxurious shrimp appetizer or side is served in a rich, buttery sauce that you’ll want to put on everything. Based on the traditional French Beurre Blanc sauce, with the addition of Iberian Infusion, garlic and saffron, we bring a bit of Spanish flair and color.
TOTAL | 30 M

  • In a small bowl, place an ice cube (or about 1 TBS of cold water) on top of the saffron threads. Set aside to bloom.

  • In a small pan or saucepan on medium-low heat, add the 1 TBS of butter, Iberian Infusion, shallot and garlic. Cook for about a minute until fragrant, then add the white wine and vinegar and stir. Increase to medium heat and bring to a simmer, stirring regularly, until reduced and there's about 1-2 TBS of thick, syrupy liquid left, about 8-10 mins.

  • If desired, strain the sauce to discard the shallots and return the sauce to the pan (see tips). Alternatively, leave everything for more texture. Add the saffron and soaking water and stir.

  • Lower the heat to very low and add a couple cubes of butter at a time, whisking continuously until fully incorporated. Continue incorporating a cube of butter at a time and whisking until it is all used up and the sauce is silky and shiny, about 10-15 minutes. Keep heat low; remove pan from and return to heat, as needed, if it feels too hot.

  • Add salt and taste, adding more if needed. Keep warm. (It may taste a bit “incomplete” - but it is meant to be a pairing sauce; just wait until you add the shrimp!)

Separately, heat a pan on medium heat and add the 1 TBS of butter. Toss shrimp with Iberian Infusion and salt. Cook the shrimp for 2-3 minutes on each side until pink.

option 1:  Divide the Beurre Blanc into two small bowls or plates and divide the shrimp neatly on top of each.
option 2:  Add the Beurre Blanc to the shrimp pan and warm together for a minute, infusing all of the flavors together. Serve in the pan to be shared or divided at the table. - Top with chopped parsley and a squeeze of lemon before serving.

Best served immediately
If you decide to strain the sauce (more traditional), make sure to press the garlic and shallot into the sieve very well - the drippings are SO flavorful!

For the Beurre Blanc, if the heat is too hot when incorporating the butter, the sauce (emulsification) can break. Keep the temperature low and consistent. If the sauce cools down, it can thicken into a paste. Add a little water to loosen it up and warm on low heat, whisking. It should become nice and silky again.
ingredients in recipe
super negin grade
.035 oz | 1g - JAR$13
.035 oz | 1g - REFILL$12
.175 oz | 5g - REFILL$55
.035 oz | 1g - JAR $13
gourmet sea salt
This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.
3 oz - JAR$7
3 oz - REFILL$6
16 oz - REFILL$29
Flavors of Spain & Portugal
spice blend collab
Let’s travel to the Iberian peninsula of Spain and Portugal with this super versatile rich and smoky Iberian Infusion blend! This paprika-forward blend is well-rounded with smoky, sweet and flavorful chile notes, paired with alliaceous spices for a more complete blend. I’ve added some brightness with sumac and oregano, and warmth from cinnamon and cacao.  The perfect blend for appetizers, mains and snacks:
  • Cook into stews or use as a rub for meats or on seafood!
  • Infuse into sauces or dips or dust snacks like popcorn or salted chips!
  • Coat vegetables before roasting or use as a base for rice dishes (like Paella)!
  • Tips:
  • Stovetop cooking: adding the blend to oil helps dissolve the pigment and flavor compounds, while intensifying the flavors. Add it closer to the beginning to allow the color and flavor to permeate the final dish better.
  • CAUTION: Do not burn/scorch - it can become very bitter. Add sugar to the dish for more sweetness and to balance out smokiness.
  • Salt your dishes well: this blend contains no salt, allowing you to add that umami using other ingredients (salt, broth, mushrooms, etc.,). It’s also versatile enough to add to already-salted snacks, like chips, popcorn or olives.
  • 1.7 oz - JAR $11