Saffron tomato shrimp
0
- Prep Time15 min
- Total Time15 min
- Makes4 servings
Ingredients
4 round tomatoes, or 8 plum tomatoes
1 tbsp butter, or olive oil
1/4 cup finely chopped shallots, or 1 tbsp minced garlic
1/2 cup white wine
1/2 tsp granulated sugar
1/4 tsp salt
generous pinch saffron threads, about 1/8 tsp
pinch cayenne pepper
500 g medium shelled shrimp, or bay scallops
3 green onions, finely sliced
Instructions
Coarsely chop tomatoes. You should have about 4 cups (1 L). Melt butter in a large wide frying pan set over medium-high heat. Add shallots. Cook, stirring often until softened, about 1 minute. Add tomatoes, wine, sugar and seasonings.
Bring to a boil, then adjust heat so mixture gently boils. Cook, uncovered and stirring often, until mixture is reduced in volume and thickened, about 7 minutes. Stir in shrimp. Cook until pink and hot, about 3 minutes for precooked and 5 minutes for raw shrimp. Stir in green onions. Toss with pasta or spoon over rice.
Nutrition (per serving)
Calories 192, Protein 24.7g, Carbohydrates 9.8g, Fat 5.1g, Fibre 2.1g, Sodium 355mg.
A pinch of saffron crowns the flavors in this saucy pasta toss that's ready in minutes.
