SPANISH TAPAS 101: Garlic Shrimp with Saffron, Tomatoes & Wine

white wine

💰Cheaper: chicken broth

Chicken broth provides moisture and flavor without the alcohol.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a more affordable protein option.

saffron

💰Cheaper: turmeric

Turmeric offers a similar color at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Warm 1/4 cup of white wine slightly in a bowl.

Add 1/2 teaspoon of saffron threads to the wine and let it sit to infuse.

Wrap 4 cloves of garlic and thinly slice them.

Pat down 15 thawed jumbo shrimp with paper towels and season with sea salt and black pepper.

Heat a nonstick frying pan over medium-high heat and add 2 tablespoons of extra-virgin olive oil.

After 2 minutes, add the shrimp seasoned side down, placing the first shrimp by the handle to track flipping.

After 1 minute, flip the shrimp and cook for another minute, then transfer them to a bowl.

In the same pan, add the sliced garlic and mix with the leftover oil, scraping up any bits from the shrimp.

After 1 minute, add the saffron-infused white wine to the pan and mix for about 90 seconds.

Add 1/2 cup of diced tomatoes, season with sea salt and black pepper, and mix until combined.

Simmer the tomatoes for about 2 minutes, then add the shrimp back into the pan and mix to incorporate flavors.

Remove from heat and sprinkle with freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens