Shrimp with Tomatoes, Saffron & Wine
1 lb large shrimp, peeled and deveined
1 medium tomato, seeded and diced
3 cloves of garlic, minced
1 pinch of saffron
1 pinch of red pepper flakes
1/2 cup of dry white wine
A bit of lemon juice
1 TB olive oil
All prep done in advance, this is a very quick meal, no time to chop or find something once you start.
In a large skillet heat the oil over high heat, add garlic and stir into the oil until very fragrant. Add the shrimp and cook for one minute per side. Once on the second side, add the tomato, saffron and red pepper flakes, stir to mix all the ingredients in. Add the wine and scrape up the bits and reduce for about one minute. Season to taste with salt and pepper and drizzle with lemon juice. Done.
I served with asparagus that had been dressed with a little olive oil and lemon juice. I cut the ends off the asparagus. Added to a shallow pan full of boiling, salted water. Boil for 3 minutes. When done, remove to a bowl of ice water to stop the cooking. The asparagus should be perfectly tender. If the veg is thicker, it might take a little longer in the water. When you're ready to plate up, heat one TB of olive oil over medium high heat. When shimmery, add the asparagus and toss to coat. Allow to warm through, about one minute. Season with salt and pepper and drizzle with lemon juice. Done.