Shrimp in Garlic Saffron Broth

By CarlaKay

Seafood in a delectable broth worthy of a good slice of crusty bread for dipping.

Ingredients

• Large pinch of saffron
• 2 teaspoons extra-virgin olive oil
• 4 cloves garlic, minced
• 2 large shallots, finely chopped
• 1/2 cup dry white wine
• 1 1/2 pound 31/40 shrimp
• 1 tomato, seeded and cut into 1/4-inch dice
• 3 tablespoons chopped fresh flat-leaf parsley
• Pinch of freshly ground pepper

Preparation

Step 1

Crumble saffron into 1 cup of boiling water. Set aside to steep.

Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add shrimp, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until shrimp are pink, 3 to 5 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.