January 12, 2015 at 3:51 PM MST - Updated July 10 at 7:47 AM
1 lb. U16 shrimp (peeled and deveined) 1 1/4 cup diced red onion 2 tsp. chopped garlic 1 tsp. olive oil 1/4 cup wine 2 roasted red bell peppers (peeled, seeded and diced) 2 cups canned tomatoes (chopped) 1 tsp. Saffron threads (soaked in a little water) 1/4 cup chopped parsley pinch of salt and cayenne pepper
Heat up a large pan and sear the shrimp one minute per side, until pink. Remove the shrimp and set aside. Sauté the onions and garlic until the onions are translucent. Add wine and cook until it evaporates almost completely. Add red bell peppers and incorporate. Then add the tomatoes, the saffron liquid and parsley (save some for the garnish). Season with salt and cayenne.
This makes a great appetizer on top of French bread, or can be served over rice or pasta.
For more information on cooking classes offered by Chef Sybil Parsa visit her website atsybilskitchen.com or call (520) 909-9092.