Shrimp in Spicy Tomato and Saffron Sauce

by Mugnaini on April 22, 2013 in Seafood

Shrimp in Spicy Tomato and Saffron Sauce

Serves 4
Roasting Oven Environment


  • 1/4 cup extra virgin olive oil
  • 2 large shallots, chopped, about 1/4 cup
  • 1 pound wild uncooked shrimp, peeled, deveined, tails left intact
  • 1 tablespoon tomato paste
  • 1/2 cup dry white wine
  • 1/8 teaspoon dried crushed red peppers
  • 2 generous pinches saffron threads
  • 1 can, 14 1/2 ounce, San Marzano tomatoes, in juices, diced
  • 1 large clove garlic, minced
  • 1/2 teaspoon grated orange peel
  • 1 tablespoon orange juice
  • 1/3 cup whipping cream
  • 1 teaspoon chopped tarragon
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


In a large sauté pan, add the oil and shallots and place into the oven. Cook for about 1-2 minutes or until the shallots are softened.

Add the shrimp and cook just until pink and beginning to curl, about 2 minutes. Remove the shrimp from the pan into a bowl using a slotted spoon.

Add the tomato paste to the skillet and stir for 30 seconds. Add the wine, red pepper, and saffron and cook for 2 minutes.

Add the tomato, garlic and orange peel and reduce to sauce consistency, stirring frequently, about 4 minutes.

Finish the sauce with the cream, orange juice, herbs, salt and pepper. Simmer for 2 minutes.

Remove sauté pan from the oven and return the shrimp and any accumulated juices. Cook for 30 more seconds, just to reheat the shrimp.

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