Go Back
+ servings
Print

Garlic Shrimp with Saffron, Tomatoes & White Wine

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 15 minutes
Servings 1
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 15 raw peeled & deveined jumbo shrimp
  • 4 cloves garlic
  • 1/2 cup canned diced tomatoes
  • 1/4 cup white wine
  • 1/2 tsp saffron threads
  • 2 tbsp extra virgin olive oil
  • pinch sea salt
  • pinch black pepper
  • handful freshly chopped parsley

Instructions

  1. Add a 1/4 cup of warm white wine into a bowl (I heated mine in a sauce pan for just 1 minute), pinch in 1/2 tsp of saffron threads and set aside to let the saffron infuse with the wine

  2. Thinly slice 4 cloves of garlic, reserve a generous 1/2 cup of canned diced tomatoes and season 15 raw jumbo shrimp (peeled & deveined) with sea salt & freshly cracked black pepper

  3. Heat a fry pan with a medium-high heat and add in 2 tbsp of extra virgin olive oil, after 2 minutes add the shrimps into the pan seasoned side down, 1 minute later flip the shrimp, after a total cooking time of 2 minutes, remove the shrimps from the pan and set aside

  4. Using the same pan with the same heat add in the sliced garlics and mix with the olive oil, 30 to 60 seconds later (you don´t want to burn the garlic), add in the saffron infused wine and quickly mix it all together, the wine might jump from the pan because of the alcohol, so be careful, about 90 seconds after adding the white wine and all the alcohol has burned off, add the diced tomatoes, season with sea salt & freshly cracked black pepper and mix it all together

  5. After simmering the tomatoes for 5 minutes add the shrimp back into the pan and mix it all together until well combined, this will incorporate all the flavors into the shrimps, once it´s well mixed remove from the heat, garnish with freshly chopped parsley and serve at once, enjoy!

Recipe Notes

Get the SAFFRON THREADS FROM GOLDEN SAFFRON I used in this recipe.