Shrimp Zarzuela

Submitted by Vicki in CT

"Spain is quite famous for its seafood stews, and Shrimp Zarzuela reflects this culinary heritage. Golden Spanish olive oil, unique sherry wine vinegar, sweet paprika and fragrant saffron are the Spanish flavors that give this one-pot meal its character. The traditional seafood dishes of Spain use a variety of shellfish from the Mediterranean Sea; we simplified the recipe by focusing on ever-popular shrimp. Round out this meal by serving a premiere cheese from Spain, such as Manchego or Cabrales. From Foods of Spain."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 1⁄4 cup olive oil
• 1 lb large shrimp, shelled and deveined
• 1⁄4 cup finely chopped onion
• 2 teaspoons minced garlic (about 2 large cloves)
• 3 tablespoons sherry wine vinegar
• 1 lb tomatoes, chopped (about 2 cups)
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 6 saffron threads, crushed
• 1 cup dry white wine

directions

1. In large skillet over high heat, heat oil until hot. Add shrimp; cook stirring constantly, until they turn pink, about 4 minutes. Remove shrimp from skillet and reduce heat to medium-high.
2. Add onion and garlic; cook, stirring occasionally, until onion is tender, about 1 minute.
3. Add vinegar; cook just until vinegar has been absorbed, about 2 minutes.
4. Add tomatoes, paprika, salt, red pepper and saffron threads; cook, stirring frequently until tomatoes are softened, about 3 minutes. Stir in wine; simmer, uncovered, for 5 minutes.
5. Return shrimp to skillet and cook just until heated through, about 3 minutes. Serve with lemon wedges, chopped parsley and rice, if desired.

Reviews

[threeovens]

This was very simple and delicious! I made a little extra sauce to flavor my rice. Made for "My Food Odyssey" for Andorra.

 

[Alyson in Union]

This was perfect!! Our three girl's loved it. We doubled the recipe so that we could have leftovers the next day...which did not happen. We served it with Saffron rice and crusty bread.

 

[personalchef]

I would give this 10 stars if possible. Waaaaa, I didn't have saffron and I had to use regular sherry in place of the sherry vinegar. Our most upscale grocery didn't have either. I am ordering saffron and the sherry vinegar on line tonight and will make this again asap. I can't even imagine how good it will be with the proper ingreds.

 

[teresas]

We absolutely loved this. I cut the recipe in half and it worked great. Loved how the saffron turned the dish orange, even the tomatoes. I served this over recipe #191855 for a wonderful meal. Made for "Top Favorites of 2009" tag game. Thanks for posting. :)

 

[Baby Kato]

Wow Vicki, we loved this dish. I added some grape tomatoes to the mix because I didn't have enough of the regular tomatoes. I also added extra paprika, red pepper flakes and saffron (personal preference only) This was so good, very flavorful. Quick and easy to make. Loved the addition of the sherry wine vinegar, it gives a lovely robust flavor to the dish. Thank you for sharing a dish that I will make again. :)