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Shrimp in Red Pepper Sauce
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    Shrimp in Red Pepper Sauce

  • 2 tablespoons olive oil
  • 3 tablespoons finely chopped onion
  • 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
  • 1/4 teaspoon thyme
  • 1/2 bay leaf
  • 1 tablespoon minced parsley
  • Salt and freshly ground pepper
  • 1 Pinch sugar
  • 1/2 pound 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.

    Serves 4 as an

    The sauce can be made ahead and kept refrigerated for several days. Reheat slowly, thinning with a little wine or clam juice if needed.

    From:  Adapted from ''Tapas,'' by Penelope Casas (Knopf, 1996)
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