Shrimp in Spicy Tomato and Saffron Sauce
Shrimp in Spicy Tomato and Saffron Sauce
Roasting Oven Environment
Ingredients
1/4 cup extra virgin olive oil
2 large shallots, chopped, about 1/4 cup
1 pound wild uncooked shrimp, peeled, deveined, tails left intact
1 tablespoon tomato paste
1/2 cup dry white wine
1/8 teaspoon dried crushed red peppers
2 generous pinches saffron threads
1 can, 14 1/2 ounce, San Marzano tomatoes, in juices, diced
1 large clove garlic, minced
1/2 teaspoon grated orange peel
1 tablespoon orange juice
1/3 cup whipping cream
1 teaspoon chopped tarragon
1 tablespoon chopped parley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preparation
In a large sauté pan, add the oil and shallots and place into the oven. Cook for about 1-2 minutes or until the shallots are softened.
Add the shrimp and cook just until pink and beginning to curl, about 2 minutes. Remove the shrimp from the pan into a bowl using a slotted spoon.
Add the tomato paste to the skillet and stir for 30 seconds. Add the wine, red pepper, and saffron and cook for 2 minutes.
Add the tomato, garlic and orange peel and reduce to sauce consistency, stirring frequently, about 4 minutes.
Finish the sauce with the cream, orange juice, herbs, salt and pepper. Simmer for 2 minutes.
Remove sauté pan from the oven and return the shrimp and any accumulated juices. Cook for 30 more seconds, just to reheat the shrimp.
