Prep 15 mins
Cook 40 mins
This will really please your guests. Serve with a crusty loaf, such as french or italian for mopping.
- 2 tablespoons olive oil
- 3 tablespoons finely chopped onions
- 1 garlic clove, minced
- 1 teaspoon flour
- 1 teaspoon paprika, preferably spanish style
- 1⁄4 cup tomato sauce
- 1⁄4 cup dry white wine
- 1⁄4 cup clam juice
- 2 teaspoons crushed red pepper flakes
- 1⁄4 teaspoon thyme
- 1⁄2 bay leaf
- 1 tablespoon minced parsley
- salt & freshly ground black pepper
- 1 pinch sugar
- 1⁄2 lb medium shrimp, shelled
- Heat 1 tablespoon of the oil in a skillet large enough to hold the shrimp and saute the onion and garlic until the onion is wilted.
- Stir in the flour and paprika.
- Add the tomato sauce, wine, clam juice, red pepper, thyme, bay leaf, parsley, salt, pepper, and sugar.
- Cover and simmer for 20 minutes.
- In a separate skillet heat the remaining tablespoon of oil until it is very hot.
- Add the shrimp and stir-fry quickly over high heat, about 1 minute.
- Add the shrimp to the sauce and continue cooking for 4 to 5 minutes.
- Serve with a crusty loaf, such as french or italian for mopping.
Very good. I made the recipe x 4 since I had tons of shrimp. I was a little nervous putting that much crushed red pepper, so I only put 5 tsp. in. The bite of the pepper was simmered down and it was very good. Crusty bread would have been very good with this recipe. Thanks!
Ten Stars!! Oh my goodness.. This was out of this world delicious. Next time I'm going to double the sauce...even triple the sauce. The heat of the peppers simmered in the sauce was just what my taste buds needed. I served this over rice and I wish I had made more. I used jumbo shrimp (U16) and sliced them in half down the back. A little dab of butter on the rice sweetened things up a bit. Oh wow.. this is sooo good. Thank you Iowahorse and Crazy John. Next time I'll have a loaf of French bread handy to sop up the sauce.