-
1
Pour the white wine in a small saucepan and place pan on the stove over medium low heat and bring to a light simmer.
-
2
Place the saffron in a small, heat-proof bowl and cover with the wine.
-
3
Leave the mixture to sit until cool (about 15 min).
-
4
Shrimp:
-
5
Pat the shrimp dry with a paper towel.
-
6
Season with salt and pepper.
-
7
Place 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat.
-
8
When butter is foaming, carefully add the shrimp to cook until golden brown, but not fully cooked, about 2 min per side.
-
9
Remove the pan from the heat, using tongs to transfer the shrimp to a place.
-
10
Reserve skillet.
-
11
Sauce:
-
12
Add the remaining oil and butter to the skillet and return to the stove over medium heat.
-
13
When the butter is melted, add the shallot and cook until soft and translucent (about 5 min).
-
14
Add garlic and cook until fragrant (about 1 min).
-
15
Deglaze the pan with white wine mixture, allowing the wine to reduce by half (about 3 min).
-
16
Stir in the tomatoes and their jucies, vanilla, and honey and allow the mixture to simmer until starts to thicken (about 5 min).
-
17
Stir in the broth and bring to a boil.
-
18
Taste and adjust seasoning with salt and pepper.
-
19
Add shrimp back to the pan and cover with sauce.
-
20
Cook for 2 min.
-
21
Garnish with chives then serve
