Spanish Shrimp

I have never cooked with the world's most expensive spice, saffron, even though I had a small unopened vial sitting in my spice rack. So when I came across this recipe for Spanish shrimp that required the spice, I knew I had to make the dish for dinner. I'm glad I decided to experiment, because the dish was so flavorful that I ate the entire pot! The recipe serves 4. oink oink oink :x But in my defense, I ate the dish without rice.



Ingredients:

• 2 cups of large shrimp (peeled)
• 2 tbsp of extra virgin olive oil
  
• 2 garlic cloves thinly sliced
• 1 can diced tomatoes (14 oz)
• 1/4 teaspoon powdered saffron
• 2 tbsp chopped fresh parsley
• salt & pepper for taste

Directions

1. Heat 2 tablespoons of EVOO in a saucepan over medium heat
2. Add garlic and reduce heat to medium low for about 2 minutes
   
3. Add shrimp and cook thoroughly
   
4. Add tomatoes with juice, saffron, and simmer for 20 minutes
5. Add parsley to sauce and season to taste with salt and pepper
6. Remove pot from stove and serve hot