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1
Preheat the oven to 375.
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2
In a large saucepan, heat 2 tablespoons of the olive oil.
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3
Add the garlic and shallots and cook over moderately high heat until softened but not browned, about 3 minutes.
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4
Add the tomatoes, tomato paste, thyme sprig, rosemary and a generous pinch each of salt and pepper.
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5
Cook over moderate heat, stirring occasionally, until thick, about 20 minutes.
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6
Discard the thyme.
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7
Meanwhile, line a baking sheet with parchment paper.
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8
On a work surface, brush 1 phyllo sheet with some of the melted butter and top with a second phyllo sheet.
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9
Continue brushing and layering the phyllo to make a stack of 5 sheets.
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10
Using a 5 1/2-inch plate as a guide, cut out 6 stacked phyllo rounds.
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11
Transfer the rounds to the baking sheet and cover with a sheet of parchment paper.
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12
Bake the phyllo rounds for about 12 minutes, or until crisp and golden.
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13
Discard the top paper.
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14
Using the same plate, cut out 12 parchment paper rounds and brush 6 of them with the softened butter.
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15
Arrange the shrimp on the buttered paper rounds, cut side up, in a radial pattern, overlapping them slightly.
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16
Cover with the remaining paper rounds and refrigerate until chilled, or for up to 3 hours.
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17
Preheat the oven to 550.
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18
Working quickly, spoon 1/4 cup of the sauce over each phyllo base.
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19
Remove the top paper from each shrimp round and invert it onto 1 of the phyllo bases.
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20
Remove the remaining paper rounds and sprinkle the shrimp with the saffron, thyme leaves, salt and pepper.
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21
Drizzle with the remaining 2 tablespoons of olive oil and bake for about 7 minutes, or until the shrimp are pink and cooked through.
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22
Garnish with the basil and serve immediately.
