Shrimp In Garlic Saffron Broth

Photo: Carla

Ingredients

4 cloves garlic, minced

2 large shallots, finely chopped

1 1/2 pounds 31/40 shrimp

1 tomato, seeded and cut into ¼ inch dice

Crumble saffron into 1 cup of boiling water.

Set aside to steep.

Heat olive oil in a large, shallow saucepan over medium heat.

Add garlic and shallots, and cook until they begin to soften, about 3 minutes.

Add wine, and stir to loosen any bits from pan.

Add reserved saffron broth, and bring to a boil.

Reduce to a simmer, and add shrimp, chopped tomato, and half the chopped parsley.

Stir to combine.

Cover, and let steam until shrimp are pink, 3 to 5 minutes.

Sprinkle with remaining parsley and pepper, and serve immediately.

Seafood in a delectable broth, worthy of a nice slice of crusty bread for dipping.

Saturday, February 12, 2011 - 3:47pm

Carla