WP. Combination of two of my favorite things, cooking and setting things on fire.
Ingredients
3 tablespoons canola or other neutral oil
1 medium shallot, minced
1 pound peeled, deveined white shrimp (about 20 large), thawed if frozen
3/4 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
2 pinches saffron, divided
3 tablespoons tomato paste
1/3 cup water or white wine
1/4 cup (2 ounces) cognac or brandy (optional)
3 tablespoons unsalted butter, at room temperature
3 tablespoons chopped fresh parsley leaves, preferably curly
Crusty bread, for serving
Instructions
1. In a large cast-iron or heavy-bottomed skillet over medium heat, add the oil. Add the shallot and cook, stirring occasionally with a wooden spoon, until translucent, about 2 minutes. Add the shrimp to the pan, nudging them into a single layer; season with salt and pepper. Sprinkle 1 pinch of saffron on top of the shrimp and cook until they are just beginning to blush, 1 to 2 minutes. Stir in the tomato paste, flip the shrimp and cook until pink and completely opaque, about 2 minutes. Stir in the water or wine, forming a sauce with the tomato paste.
2. To flambé: Remove the skillet from the heat. Have a lid or pot cover handy to douse flames if necessary. Pour the cognac or brandy into a small cup and then pour it over the shrimp. Return the skillet to low heat. (Never pour the alcohol directly into a hot pan from the bottle.) Using a long-handled lighter, carefully set the alcohol aflame. Allow the flames to die down. Stir in the butter and the remaining saffron, allowing the butter to melt completely. Sprinkle with the parsley, and serve hot, with bread.