Delicious Sautéed Garlic Shrimp with Saffron

Tapas are an important part of Spanish meals and recipes often include saffron, plenty of spices and herbs, and of course, wine. One of our favorite recipes is garlic Shrimp with Saffron and tomatoes, paired with white wine. This recipe is full of flavor, fresh, and super easy to make in just under 30 minutes. Best of all, it can be served as an appetizer or paired with pasta or rice as a delicious main course.

You can make this recipe with fresh shrimp or frozen shrimp that is completely thawed out. However, if using frozen shrimp, make sure to use paper towels to pat the shrimp completely dry before cooking to avoid excess moisture.

The most important part of this recipe is the saffron. It’s important to use high-quality saffron such as one of our favorites,  Mazrae Organic Negin Saffron because the saffron will provide most of the flavor for this dish. 

Some Zarlux Tips for making this recipe: Carefully add the shrimp to the pan and remember which ones were added first, so you can flip them in order to cook evenly through. To make things easier and save time, we like to use canned diced tomatoes, but if tomatoes are in season, go for fresh tomatoes! Be cautious while adding white wine to the pan as hot liquid might jump. To make it easier, make sure to continuously stir while adding the wine and perhaps get an extra pair of helping hands.

Serves: 2 people             Total Time: 30 Minutes 

Ingredients: 

½ Teaspoon ground Zarlux Mazrae Organic Negin saffron

¼ Cup white wine

16 Raw peeled and deveined jumbo shrimp

4 Cloves Garlic

½ Cup canned diced tomatoes or fresh tomatoes

2 Tablespoons extra virgin olive oil

Pinch of salt

Pinch of black pepper

Handful freshly chopped parsley for garnish 

Cooking Instructions:

1. Warm the white wine in a bowl (should be heated for about 1 minute), and add ½ teaspoon of saffron and let it infuse with the wine for 10-15 minutes.
2. Thinly slice the cloves of garlic and season the jumbo shrimp with salt and black pepper.
3. Heat a large pan on medium-high heat, adding the 2 tablespoons of olive oil. When the oil is hot, at the shrimps to the pan, putting the seasoned side down. After 1 minute, flip the shrimp, cooking the shrimp for a total of 2 minutes. Remove the shrimps and set aside.
4. In the same pan, add the sliced garlic to the oil and let cook for about 30 seconds, be careful not to burn the garlic. Add the saffron-infused wine and quickly mix it together. Be cautious as the white wine might jump due to the alcohol. After about a minute, when the alcohol has burned off, add the diced tomatoes, salt, and black pepper and mix together. 
5. Let the tomatoes simmer for 5 minutes and add the shrimp back to the pan. Mix all the ingredients together until well combined, allowing the flavors to incorporate into the shrimp.
6. Once it’s well mixed, remove the pan from the heat and move the shrimp and sauce to a serving platter. Garnish with freshly chopped parsley and serve immediately.

Enjoy!