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.
Yield: 4
Cook Time: 15 Min.
1 tablespoon, vegetable oil
1 pound shrimp, peeled and deveined
Saffron, pinch
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
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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.
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Turn shrimp over then add shallot and garlic, be careful not to burn the garlic.
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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.
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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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