Shrimp in Saffron Tomato Cream Sauce
with garlic white wine mushrooms and leftover Spanish tortilla

Name: Shrimp in Saffron Tomato Cream Sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 slices Leftover Spanish Tortilla; 1 lb Shrimp, peeled and deveined; 2 cloves Garlic, minced; 1 Onion, chopped; 1/4 bunch Parsley, chopped; a pinch Saffron; 2 Tbsp White wine; 1 Tbsp Cooking oil; 1 can Crushed tomatoes (14 oz / 397 g can); 1/4 tsp Salt; 1/4 tsp Pepper; 1 tsp Sweetener ((Like sugar, honey, maple syrup)); 3 Tbsp Cream (opt); 1/2 Lemon, juice of; 2 cloves Garlic, minced; 1/2 lb Mushrooms, brown; 1/4 bunch Parsley, chopped; 1 Tbsp Cooking oil; 2 Tbsp White wine

Active: 35 min Total: 35 min

Original

Coating anything in a saffron tomato cream sauce seems like a good idea to us. Whether you're cooking shrimp or our veggie version with cauliflower and butter beans, everyone will love the flavor of this dish.
Smarts: Saffron can be an expensive spice, but a little goes a long way so no need to overdo it.

Dependency

Spanish Tortilla

Proteins

Shellfish

Cuisines

European - Western

Ingredients

Metric

Servings:

Leftover Spanish Tortilla:

Leftover Spanish Tortilla - 4 slices

Shrimp in Saffron Cream Sauce:

Shrimp - 1 lb , peeled and deveined
Garlic - 2 cloves , minced
Onion - 1 , chopped
Parsley - 1/4 bunch , chopped
Saffron - a pinch
White wine - 2 Tbsp
Cooking oil - 1 Tbsp
Crushed tomatoes (14 oz / 397 g can) - 1 can
Salt - 1/4 tsp
Pepper - 1/4 tsp
Sweetener - 1 tsp ((Like sugar, honey, maple syrup))
Cream (opt) - 3 Tbsp
Lemon - 1/2 , juice of

Garlic White Wine Mushrooms:

Garlic - 2 cloves , minced
Mushrooms, brown - 1/2 lb
Parsley - 1/4 bunch , chopped
Cooking oil - 1 Tbsp
White wine - 2 Tbsp

Prep

Shrimp - Rinse and defrost.
Garlic (for both shrimp and mushrooms) / Onions / Mushrooms / Parsley (for both shrimp and mushrooms) - Prep as directed. (Can be done up to 3 days ahead)

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Make

Combine saffron and white wine.
Heat a saute pan over medium-high heat. Add oil and then onions to heated oil. Saute until softened, ~3 minutes.
Add saffron infused wine and garlic. Saute for another minute or two, and then add in tomatoes, salt, pepper, and sweetener. Saute for ~5 minutes. At this point, you have the option of pureeing your sauce with an immersion blender directly in the pan, transferring the sauce to a blender to puree, or just skipping the puree step altogether.
Return (pureed or not) sauce to a simmer and then add in shrimp. Cook for 6 to 8 minutes, until shrimp is cooked through.
Remove saute pan from heat and fold in cream (if using) and finish with a squeeze of lemon juice and garnish with parsley.
Next heat a skillet or frying pan to medium-high heat. Add in cooking oil and then mushrooms to heated oil with white wine. Cook until softened, ~4 minutes.
Add garlic and cook for another minute. Finish with parsley and salt and pepper as needed.
Warm up leftover tortilla. Enjoy with shrimp and mushrooms. BTW, the saffron-tomato cream sauce will go great with the tortilla too!

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