Shrimp in Saffron Tomato Cream Sauce
with garlic white wine mushrooms and leftover Spanish tortilla
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.
Ingredients
- Leftover Spanish Tortilla - 4 slices
- 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 - 2 cloves, minced
- Mushrooms, brown - 1/2 lb
- Parsley - 1/4 bunch, chopped
- Cooking oil - 1 Tbsp
- White wine - 2 Tbsp
Nutrition Facts
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!
Nutrition Facts
Reviews
Ratings
23 reviews
Didn't puree it. If I make this again, I will try that method - I just didn't want to get an immersion blender dirty. I used a whole can of tomato instead of just half, but I LOVE tomatoes and I think it added to the overall dish. Served over rice instead of tortillas. LOVE the mushrooms - my favorite part of the meal.
0 HelpfulI don't know if maybe the saffron we got had gone bad but this tasted like bleach. I couldn't eat it at all
0 HelpfulUsed saffron and cream, served over rice. Loved the mushrooms. Sauce was good but we both felt it was missing something. Perhaps we aren't used to saffron? Couldn't put our finger on why we didn't love it though.
0 HelpfulNext time I will also add rice to go with this to make it more filling. It was so good that I didn't have leftovers for lunch the next day.
0 HelpfulWe didn't use saffron and probably should have ate it with rice. Used the tumeric instead of saffron and didn't puree. The flavor was fine but we weren't head over heels about it.
0 Helpful