Shrimp in Spicy Tomato Sauce (Gambas Paco Alcalde)

Tapas by Penelope Casas. Inspired by a dish served at Paco Alcalde in Little Barcelona. Also called Andalusian-style shrimp.

• Ready In: 40 mins
• Serves: 4

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.