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.
Smarts: Saffron can be an expensive spice, but a little goes a long way so no need to overdo it.
Dependency
Proteins
Cuisines
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
482
Just a moment...
% Daily Value
Total Fat
27g
41%
Just a moment...
Saturated Fat
4g
21%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
307mg
102%
Just a moment...
Sodium
1034mg
43%
Just a moment...
Total Carbohydrate
35g
12%
Just a moment...
Dietary Fiber
4g
18%
Just a moment...
Sugars
10g
Just a moment...
Protein
27g
Just a moment...
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
Amount Per Serving
Calories
482
Just a moment...
% Daily Value
Total Fat
27g
41%
Just a moment...
Saturated Fat
4g
21%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
307mg
102%
Just a moment...
Sodium
1034mg
43%
Just a moment...
Total Carbohydrate
35g
12%
Just a moment...
Dietary Fiber
4g
18%
Just a moment...
Sugars
10g
Just a moment...
Protein
27g
Just a moment...
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