Prawns in tomato saffron sauce

Name: Prawns in tomato saffron sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 10 raw shrimps (approx. 25 g each; without head; with tail); 1 medium sized vegetable onion; 4 Garlic cloves; 4 Tomatoes; 1 little box ground saffron; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small dried chili pepper; 200 g cherry tomatoes; 4 discs Baguette bread; 7-10 Tbsp Mint

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

10 raw shrimps (approx. 25 g each; without head; with tail)
1 medium sized vegetable onion
4 Garlic cloves
4 Tomatoes
1 little box ground saffron
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small dried chili pepper
200 g cherry tomatoes
4 discs Baguette bread
7-10 Tbsp Mint

Directions

1
Rinse shrimps cold and pat dry. Peel onion and garlic. Chop the onion finely, chop the garlic. Score the skin of the tomatoes crosswise, add boiling water and remove the skin. Cut the tomatoes into quarters, remove seeds and dice the flesh.
2
Soak the saffron in 3 tablespoons of warm water. Heat the oil in a pan. Fry the prawns briefly on both sides, season with salt and pepper and remove. Sauté the diced onion and garlic in the frying fat over medium heat. Add the tomatoes and steam. Add chilli pepper and saffron with the soaking water, bring to the boil. Season to taste with salt and pepper. Let simmer for about 5 minutes. Wash the cherry tomatoes, possibly halve them. Add shrimps and cherry tomatoes to the sauce and warm up for 2-3 minutes.
3
Add chilli pepper and saffron with the soaking water, bring to the boil. Season to taste with salt and pepper. Let simmer for about 5 minutes. Wash the cherry tomatoes, possibly halve them. Add shrimps and cherry tomatoes to the sauce and warm up for 2-3 minutes. Arrange prawns in sauce on plates, garnish with mint. Serve with baguette bread