Heat 2 tablespoons of the olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the shallots and sauté until light golden in color, 2 to 3 minutes.

Stir in the white wine and chicken broth, bring to a simmer, then add the saffron. Simmer for 1 minute, add the tomatoes and season to taste with salt and pepper. Reduce the heat to low, cover and cook for 12 to 15 minutes, stirring occasionally. Remove from the heat, add the fresh parsley and transfer the mixture to a serving bowl.

Without wiping out the pan, increase the heat to medium-high and add the remaining tablespoon each of olive oil and butter. Once the butter and oil is hot, add the shrimp in a single layer.

Season lightly with salt and pepper and cook until the first side is lightly browned, 1-1/2 minutes. Turn with tongs and continue cooking until browned on the second side and opaque through the center, 1-1/2 to 2 minutes longer.

To serve, make a bed of rice on each plate, add a portion of shrimp and top with sauce.