Jumbo Shrimp with Saffron and Tomato

Makes 4 servings

Ingredients:

28 ounce can Italian peeled tomatoes
20 jumbo raw shrimp
2 shallots
6 tablespoons olive oil
1/2 teaspoon saffron
1/2 cup dry white wine
salt and freshly ground pepper to taste

Preparation:

Drain tomatoes through a strainer and reserve the juice in a bowl.
Roughly chop tomatoes on a board place them back in the sieve over the
bowl and let them continue to drain for ten minutes.

Devein the shrimp and remove the shells except for the tail section.

Finely chop the shallots.

Heat 2 tablespoons of oil in a skillet over medium heat. Lightly
season the shrimp with salt and pepper and sear them on both sides
until pink (approximately 45 seconds per side). Remove the shrimp from
the pan with a slotted spoon and set aside.

Add the shallots to the pan and cook for 1 minute. Add the liquid from
the tomatoes and the saffron threads and continue to cook over medium
heat until the sauce is reduced by about half (approximately 6 to 8
minutes).

Place the remaining olive oil, chopped tomatoes and wine in a separate
pan and cook over a medium heat until thick (approximately 10
minutes). Add the saffron sauce and shrimp. Mix well and season to
taste. Continue to heat for 1 to 2 minutes to heat the ingredients. Do
not overcook.

Serve saffron shrimp and sauce over a bed of rice or pasta.