How to Cook Delicious Seared Saffron Tomato Shrimp

How to Cook Delicious Seared Saffron Tomato Shrimp Delicious, fresh and tasty.

Seared Saffron Tomato Shrimp. Tender, pan-seared shrimp tossed in a light, saffron and tomato sauce make a flavorful, quick entree with a unique Spanish flair. Don't be turned off by saffron's reputation for being the most expensive spice on the planet. Stir in the broth and bring to a boil.

Pan-Seared Shrimp with Saffron Tomato Sauce.

You've probably heard that saffron is the most expensive spice on the planet.

Don't be put off by that fact and neglect looking at some very.

You can cook Seared Saffron Tomato Shrimp using 13 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Seared Saffron Tomato Shrimp

1. Prepare 1/2 cup of dry white wine.

2. Prepare 1/2 tsp of saffron threads.

3. Prepare 1 lb of medium shrimp.

4. It’s 1 of salt to taste.

5. You need 1 of black pepper to taste.

6. It’s 2 tbsp of spanish olive oil.

7. You need 2 tbsp of unsalted butter.

8. Prepare 1 of shallot (peeled & minced).

9. Prepare 1 clove of garlic (peeled & minced).

10. It’s 1 can of crushed tomatoes with juice (14 1/2oz).

11. You need 1 tsp of vanilla bean paste.

12. Prepare 1/3 cup of seafood or chicken broth.

13. You need 2 tbsp of chives (minced).

Uncover the skillet, add the saffron and white wine and boil over high heat until almost all of the wine has evaporated.

Season to taste with salt and.

Delicious pan seared scallops are paired with saffron and cream for an appetizer that screams luxury and decadence.

Transfer to a large serving platter.

Seared Saffron Tomato Shrimp step by step

1. Pour the white wine in a small saucepan and place pan on the stove over medium low heat and bring to a light simmer. Place the saffron in a small, heat-proof bowl and cover with the wine. Leave the mixture to sit until cool (about 15 min)..

2. Shrimp:.

3. Pat the shrimp dry with a paper towel. Season with salt and pepper..

4. Place 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat. When butter is foaming, carefully add the shrimp to cook until golden brown, but not fully cooked, about 2 min per side..

5. Remove the pan from the heat, using tongs to transfer the shrimp to a place. Reserve skillet..

6. Sauce:.

7. Add the remaining oil and butter to the skillet and return to the stove over medium heat..

8. When the butter is melted, add the shallot and cook until soft and translucent (about 5 min)..

9. Add garlic and cook until fragrant (about 1 min)..

10. Deglaze the pan with white wine mixture, allowing the wine to reduce by half (about 3 min)..

11. Stir in the tomatoes and their jucies, vanilla, and honey and allow the mixture to simmer until starts to thicken (about 5 min)..

12. Stir in the broth and bring to a boil. Taste and adjust seasoning with salt and pepper..

13. Add shrimp back to the pan and cover with sauce. Cook for 2 min..

14. Garnish with chives then serve.

A summery Tomato Risotto highlighting juicy, sweet, vine-ripened tomatoes, and infused with saffron.

Serve this as a vegetarian main, seasonal side dish, or top it off with smoky, pan-seared shrimp.

On a cool afternoon or any afternoon, take thee to the woods.

There is a spirit there, ancient, waiting to soothe your soul.

Let's add something new to our weeknight meal rotation, shall we?