This brings a great seafood addition to your tapas menu.
- ½ cup Chardonnay or Sauvignon Blanc
- ½ teaspoon saffron threads (add these to the wine now)
- 1 pound medium shrimp, peeled and deveined
- 1 cup seafood stock (you can substitute vegetable stock, but it won't be
as good; conversely, you could make a seafood broth from boiling the
shrimp shells with celery, carrot and onion if you're bored with life
and didn't remember to get seafood stock at Harris Teeter)
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 shallot, minced
- 1 garlic clove, minced
- 1 large can (14½ ounce) crushed tomatoes with juices; you can use the whole can, if you want to make this more of a soup.
- 1 teaspoon vanilla bean paste (can substitute extract); Note: you can make this optional, but it is an essential part of the taste in this dish.
- 1 tablespoon honey
- 2 tablespoons minced fresh chives
- Sea salt and ground pepper
Prepare the Shrimp
- Pat shrimp dry with a paper towel and season with salt and pepper.
- Add 1 tablespoon of oil and 1 tablespoon butter to a skillet over medium-high heat.
- When foam subsides, add shrimp and cook until brown (about 2 minutes).
- Remove and transfer to a plate.
Prepare the Sauce
- Using the same skillet as for the shrimp, add 1 tablespoon oil and 1 tablespoon butter and set heat to medium.
- When butter is melted, add shallot and cook stirring until soft (about 3 minutes).
- Add garlic and cook until fragrant.
- Deglaze the pan with the wine and saffron mixture, allowing the wine to reduce by half (about 3 minutes).
- Stir-in tomatoes, vanilla, and honey.
- Allow mixture to simmer until it starts to thicken (about 5 minutes).
- Stir in the broth and bring to a boil.
- Add shrimp back to the skillet and coat with sauce. Cook for an additional 2 minutes.
- Spoon sauce onto serving platter and garnish with chives.
- Alternately, you can put into a crock pot on low to keep warm. Have chives on the side to be used when served to a plate.