Crevettes à l’ail et au safran : recette facile

Ingrédients

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

Préparation

1. 1

   Pour ¼ a cup of white wine, which was slightly warmed up, into a bowl, and pinch in ½ teaspoon of high quality saffron threads. Set it aside.

2. 2

   Pour 2 tablespoons of extra virgin olive oil into a frying pan which is over a medium-high heat.

3. 3

   After 2 minutes, add in 15jumbo shrimps which are patted down with some paper towels and seasoned with sea salt and freshly cracked black pepper. It’s necessary to cook each side for one minute, then transfer them to a bowl.

4. 4

   Use the same pan, and add 4 cloves of garlic which are thinly sliced. Mix them with the oil for one minutes continuously.

5. 5

   Now pour in saffron-infused white wine to the pan and mix contiguously for 90seconds.

6. 6

   ½ a cup of diced tomato, sea salt and freshly cracked black pepper should combine with the mixture.

7. 7

   After 2minutes, add the shrimps back to the pan and mix everything together quickly.

8. 8

   Remove the pan from the heat and use some freshly chopped parsley for the garnish.