I was craving a Spanish dish, something to remind me of eating outdoors near Barcelona. This dish took me back to the rugged beauty and fresh seafood of the Costa Brava. If I squint a little and eat out on our deck, I can almost see the cyprus trees and smell the sea . . . . ahhh.
Preheat oven to 400 degrees. Place 1-1/2 pound of large peeled, deveined shrimp into a casserole dish.
In a medium bowl, combine 1 can reduced sodium diced tomatoes, 3 tablespoons extra virgin olive oil, 3 tablespoons dry white wine, 1-1/2 teaspoon minced garlic, a bay leaf, 1/2 teaspoon freshly ground pepper, and a pinch of saffron. Pour over shrimp. Roast without cover for 30-40 minutes, or until shrimp are just cooked and liquid is simmering. Serve over brown rice. (Make enough rice to have leftovers for the stuffed pepper recipe to follow.)