Shrimp In Spicy Tomato Sauce Gambas Paco Alcalde Recipes

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SHRIMP IN SPICY TOMATO SAUCE (GAMBAS PACO ALCALDE)



Shrimp in Spicy Tomato Sauce (Gambas Paco Alcalde) image

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

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

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)

Steps:

  • Heat 1 tablespoon oil in a skillet; saute onion and garlic until onion is wilted.
  • Stir in flour and paprika; add in tomato sauce, wine, fish broth, chile pepper, thyme, bay leaf, parsley, salt, pepper, and sugar.
  • Cover and cook slowly for 20 minutes.
  • In a separate skillet, heat remaining oil until it is very hot.
  • Add in the shrimp; stir-fry quickly over high heat for 1 minute.
  • Add shrimp to tomato sauce and continue cooking for 4-5 minutes.

Nutrition Facts : Calories 152, Fat 8.1, SaturatedFat 1.2, Cholesterol 86.5, Sodium 189.5, Carbohydrate 4.7, Fiber 1.1, Sugar 1.3, Protein 12.6

SHRIMP IN SPICY TOMATO SAUCE



Shrimp in Spicy Tomato Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound medium shrimp
2 teaspoons coarse salt
2 tablespoons olive oil
2 cloves garlic, minced
2 shallots, finely chopped
1 cup canned Italian plum tomatoes, drained and chopped
1/2 cup dry white wine
1/4 teaspoon dried red pepper flakes
Freshly ground pepper to taste

Steps:

  • Peel the shrimp and place in a bowl. Sprinkle with salt and cover with cold water. Set aside.
  • Heat one tablespoon oil in a skillet. Add the garlic and the shallots and cook until soft. Add the tomatoes, wine and pepper and simmer gently for 10 minutes.
  • Rinse and drain the shrimp. In a separate skillet, heat the remaining tablespoon oil and saute the shrimp just long enough for them to turn pink. Add them to the tomato sauce and mix well. Serve immediately.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 4 grams, TransFat 0 grams

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