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
Servings: 4
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.
Notes: 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 either of these meals by serving a premiere cheese from Spain, such as Manchego or Cabrales.
Cuisine: Spanish
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
Servings: 4
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.
Notes: 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 either of these meals by serving a premiere cheese from Spain, such as Manchego or Cabrales.
Cuisine: Spanish
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