“Take Me Away” Roasted Shrimp with Tomatoes and Garlic

You don’t need a vacation . . . when there’s nothing to escape from.  Jason Mraz

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.)

View from Begur, Spain – a medieval town

 

One of the tiny beaches along the Costa Brava

 

 

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