Pan-Seared Shrimp with Saffron-Tomato Sauce
INGREDIENTS
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1 lb large shrimp, peeled (tails left on) and deveined
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3 tablespoons extra-virgin olive oil, divided
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2 tablespoons butter, divided
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2 medium shallots, very finely chopped
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1/3 cup dry white wine
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1/4 cup low-sodium chicken broth
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Pinch of saffron threads, crushed (about 1/2 teaspoon)
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3 medium plum tomatoes, seeded and chopped
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Salt and freshly ground black pepper
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2 tablespoons fresh parsley, finely chopped
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Cooked short-grain rice for serving (see below)
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