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Shrimp Zarzuela

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :320


1/4 cup olive oil
1 pound 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 pound tomatoes (about 2 cups) -- chopped
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
6 saffron threads -- crushed
1 cup dry white wine


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. Add onion and garlic; cook, stirring occasionally, until onion is tender, about 1 minute. Add vinegar; cook just until vinegar has been absorbed, about 2 minutes. 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. Return shrimp to skillet and cook just until heated through, about 3 minutes. Serve with lemon wedges, chopped parsley and rice, if desired.

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