Saffron Shrimp with Tomato Sauce

Ingredients

• 3 shallots
• 4 tomatoes
• 0.1 g saffron strands
• 4 Garlic cloves
• 2 tbsp olive oil
• 24 shrimp (prepped, peeled and deveined)
• 1 red chopped chili pepper
• 20 ml cognac
• 2 tbsp lemon juice
• Salt
• black pepper (freshly ground)
• 1 sprig mint
• lemon wedges (for serving)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Peel and finely chop the shallots. Blanch the tomatoes, shock them in cold water, peel, remove seeds, and dice the flesh into small cubes. Soak the saffron strands in 3 tbsp water. Peel the garlic. Heat oil in a pan. Sauté the garlic and shallots. Add shrimp and cook for about 1 minute while stirring.

2. 2.

   Add tomatoes, chili, and saffron with soaking liquid to the pan; bring to a boil once, then remove from heat. Stir in cognac, season with lemon juice, salt, and pepper, and transfer everything into an oven-safe dish. Bake in the preheated oven for about 10 minutes. Wash mint, shake dry, and garnish shrimp with it. Serve with lemon wedges.