Shrimp a la William for Four

This shrimp dish has a Mediterranean soul. Two pounds of shell-on shrimp get a quick sear in a mix of olive and vegetable oil, then go into a sauce of fresh peeled tomatoes, garlic, parsley, and a pinch of saffron that gives everything a golden hue and that distinctive floral, honey-like aroma.

Searing the shrimp in their shells first is a smart move. The shells protect the delicate flesh from overcooking during the initial sear and add flavor to the oil. You peel them after searing but before they go back into the sauce, so they absorb all that tomato-saffron goodness shell-free.

Dry white wine goes in toward the end and cooks down with the sauce, adding acidity and brightness that lifts the rich tomato and saffron base. The whole thing takes about 30 minutes and goes straight over rice.

Chef Tips

• Blanch the tomatoes for just one minute to loosen the skins. Any longer and they start to cook and turn mushy before they hit the pan.
• Sear the shrimp just 2 minutes per side in their shells. They’ll finish cooking in the sauce. Overcooked shrimp are rubbery and no sauce can save them.
• A pinch of saffron goes a long way. Too much turns the sauce bitter. Steep the threads in a tablespoon of warm water before adding for more even distribution.
• Let the wine cook down until the sauce thickens slightly before adding the shrimp back. A watery sauce won’t cling to the rice.

Variations

• Add a diced red bell pepper with the onion for extra sweetness and color.
• Use canned San Marzano tomatoes when fresh tomatoes aren’t in season.
• Serve over pasta or crusty bread instead of rice to soak up the saffron-tomato sauce.