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Cities by the Ocean Andalusian Shrimp



  • 1 1/2 pounds 16-20 count shrimp, peeled and deveined
  • 1 medium red onion, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 4 garlic cloves, peeled and minced
  • 1 gram saffron threads, diluted in 16 ounces chicken broth overnight
  • 4 ounces white wine
  • Herbs de Provence (may substitute Italian herb mix)
  • Cracked black pepper


  1. Sauté all solid ingredients except the shrimp until onions are translucent.
  2. Add saffron broth and white wine.
  3. Add shrimp. Cook for approximately 90 seconds or until shrimp is done.
  4. Garnish with fresh rosemary sprig and large lemon wedge.

Source: Chef Jorg Peter, Cities by the Ocean, Virginia Beach, Virginia


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