2 red bell peppers, roasted, seeded and diced
1 Tbsp olive oil
1 1/4 cup diced red onion
2 tsp minced garlic
1/4 cup white wine
2 cups canned, chopped tomatoes
1 tsp saffron threads
1/4 cup chopped parsley
Pinch cayenne pepper
1 lb peeled and deveined shrimp, tails removed
In a large sauté pan, sauté shrimp in 2 teaspoons olive oil until pink. Remove shrimp from pan and set aside.
Sauté onions and garlic in remaining olive oil and cook until onions are translucent.
Add wine and increase heat to medium-high. Cook until wine is evaporated. Add red peppers and sauté briefly. Remove from heat and cool. Transfer pepper mixture to blender container and pure until smooth.
Strain tomatoes and reserve liquid. In a medium sauté pan, combine the reserved tomato liquid and saffron, and bring to a simmer. Add tomatoes and pureed pepper mixture. Add parsley, cayenne and salt. Serve 1 cup over pasta, rice or grains.
|Servings||4 (1 cup ea.)|