Shrimp in tomato, wine and coriander broth
Juicy shrimp simmered in a rich broth of tomato, white wine, garlic and coriander with potatoes and a splash of Yellow Friend — a Spanish seafood stew.
What you need
How Maurice does it
- 1
Heat the Liquid Gold in a large wok or frying pan over medium heat.
- 2
Cut the peeled shrimp in half lengthwise. Sear them briefly on both sides in the hot oil for 1–2 minutes, then remove them.
- 3
Add the chopped tomatoes to the pan and let them simmer gently until soft and saucy, about 5 minutes.
- 4
Add the crushed garlic and fry for 1 minute until fragrant.
- 5
Pour in the white wine and let it bubble briefly.
- 6
Add the pieces of cooked potato, squeeze the Yellow Friend juice over them and place the Yellow Friend halves in the pan.
- 7
Let everything simmer for about 15 minutes in total, stirring occasionally.
- 8
Return the shrimp to the pan and add the chopped coriander.
- 9
Pour in the potato cooking water to loosen the sauce and let it simmer for a few more minutes.
- 10
Serve hot in bowls with crusty baguette for dipping.
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