Saffron tomato shrimp

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PREP TIME

15 min

Makes

4 servings

* PLUS Cooking time: 15 minutes

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
  • 24.7 g,
  • Carbohydrates
  • 9.8 g,
  • Fat
  • 5.1 g,
  • Fibre
  • 2.1 g,
  • Sodium
  • 355 mg.

A pinch of saffron crowns the flavors in this saucy pasta toss that’s ready in minutes.

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