Shrimp in Spicy Tomato Sauce (Gambas Paco Alcalde) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Tapas by Penelope Casas. Inspired by a dish served at Paco Alcalde in Little Barcelona. Also called Andalusian-style shrimp. Ingredients:
2 tablespoons olive oil |
3 tablespoons finely chopped onions |
1 garlic clove, minced |
1 teaspoon flour |
1 tablespoon sweet paprika, preferably spanish smoked |
1/4 cup tomato sauce |
1/4 cup dry white wine |
1/4 cup fish stock or 1/4 cup clam juice |
1/2 dried red chili pepper, seeded (spanish guindilla or guajillo) |
1 1/2 teaspoons fresh thyme |
1/2 bay leaf |
1 tablespoon minced fresh parsley |
kosher salt or sea salt |
fresh ground black pepper |
1 pinch sugar |
1/2 lb shrimp, peeled and deveined (use small to medium size shrimp) |
Directions:
1. Heat 1 tablespoon oil in a skillet; saute onion and garlic until onion is wilted.
2. Stir in flour and paprika; add in tomato sauce, wine, fish broth, chile pepper, thyme, bay leaf, parsley, salt, pepper, and sugar.
3. Cover and cook slowly for 20 minutes.
4. In a separate skillet, heat remaining oil until it is very hot.
5. Add in the shrimp; stir-fry quickly over high heat for 1 minute.
6. Add shrimp to tomato sauce and continue cooking for 4-5 minutes.
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