Crevettes à l’ail, au safran et au vin blanc

Ingrédients

• 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

Préparation

1. 1

   Heat ¼ cup of white wine in a saucepan for 1 min and transfer it to a bowl, add in ½ tsp saffron threads, then set aside to allow the saffron to infuse with the white wine

2. 2

   After thinly slicing 4 cloves of garlic & reserving 1/2 cup of canned diced tomatoes, season 15 peeled and deveined jumbo raw shrimp with sea salt and freshly cracked black pepper.

3. 3

   In a fry pan heated with medium-high heat add 2tbsp olive oil, after that transfer the shrimp to the pan flip it after 1 min. after 2 min and when the both sides cooked, remove the shrimp.

4. 4

   In the same pan, with the same heat, add the sliced garlics and combine with olive oil, after 30 to 60 seconds, add the saffron-infused white wine, and mix it quickly. Once all the alcohol has completely burned off (approximately 90 seconds after adding the white wine), add in the diced tomatoes and season with freshly cracked black pepper and sea salt. Now, it’s time to remove the shrimps and put it aside.

5. 5

   Simmer the tomatoes for 5 min and transfer the shrimps back to the pan and mix them well. Once the shrimps are well mixed, take it off the heat, garnish with fresh parsley, and serve immediately.