Ingredients :
- 1/2 cup dry white wine
- 1/2 tsp saffron threads
- 1 lb medium shrimp
- 1 salt to taste
- 1 black pepper to taste
- 2 tbsp spanish olive oil
- 2 tbsp unsalted butter
- 1 shallot (peeled & minced)
- 1 clove garlic (peeled & minced)
- 1 can crushed tomatoes with juice (14 1/2oz)
- 1 tsp vanilla bean paste
- 1/3 cup seafood or chicken broth
- 2 tbsp chives (minced)
Method :
- Pour the white wine in a small saucepan and place pan on the stove over medium low heat and bring to a light simmer. Place the saffron in a small, heat-proof bowl and cover with the wine. Leave the mixture to sit until cool (about 15 min).
- Shrimp:
- Pat the shrimp dry with a paper towel. Season with salt and pepper.
- Place 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat. When butter is foaming, carefully add the shrimp to cook until golden brown, but not fully cooked, about 2 min per side.
- Remove the pan from the heat, using tongs to transfer the shrimp to a place. Reserve skillet.
- Sauce:
- Add the remaining oil and butter to the skillet and return to the stove over medium heat.
- When the butter is melted, add the shallot and cook until soft and translucent (about 5 min).
- Add garlic and cook until fragrant (about 1 min).
- Deglaze the pan with white wine mixture, allowing the wine to reduce by half (about 3 min).
- Stir in the tomatoes and their jucies, vanilla, and honey and allow the mixture to simmer until starts to thicken (about 5 min).
- Stir in the broth and bring to a boil. Taste and adjust seasoning with salt and pepper.
- Add shrimp back to the pan and cover with sauce. Cook for 2 min.
- Garnish with chives then serve
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