How to make: Saffron Shrimp
This quick and easy one pan wonder is easy to make. Saffron with shrimp in tomato is a common dish in many Tapas restaurants and has strong Spanish influence. Saffron is one of the most expensive spices in the world, 5 or 6 strands should do the trick.
Cook Time: 15 Min.
1 tablespoon, vegetable oil
1 pound shrimp, peeled and deveined
Smoked paprika, pinch
1 shallot, fine dice
2 cloves garlic, minced
¼ cup white wine
½ cup crushed tomatoes
1 teaspoon honey
Salt and pepper to taste
Zest and juice of half a lemon
1 tablespoon parsley, minced
Preheat a large pan, add oil and shrimp. Don’t turn shrimp more they once during cooking. Add saffron and paprika and let these flavors bloom.
Turn shrimp over then add shallot and garlic, be careful not to burn the garlic.
Add wine and reduce by half then add tomatoes and bring to simmer. The shrimp will cook very quickly, cook until it just turns white on the inside.
Finish with honey, salt and pepper, lemon and zest and garnish with parsley.
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By: Chef Mark Kalix
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