Shrimps in spanish style

 

A wonderful recipe that awakens gluttony, compelling everyone to dip tons of bread into the sauce; everyone will thank you at any celebration.

INGREDIENTS (4/5 servings):

• 500g (1.1 lb) large shrimp, peeled and deveined
• 1 sweet red onion, finely chopped
• 4 cloves of garlic, chopped, and without the central green germ
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (400g, 0.9 lb) crushed tomatoes
• 1 cup of dry white wine
• Fresh parsley, chopped
• Extra virgin olive oil
• Salt and pepper to taste
• Sweet paprika (optional, for a smoky touch)
• Red chili pepper (optional, for a spicy kick)

In a large pan, heat a few tablespoons of olive oil over medium heat.

Add the chopped onion and garlic. Sauté until golden and fragrant.

Incorporate the chopped red and green peppers and let them cook over medium heat until the peppers are tender.

Add the crushed tomatoes to the pan. Cook the mixture over medium-low heat for about 10 minutes, stirring occasionally.

Pour the glass of white wine into the pan. Let it simmer so that the alcohol evaporates, and the sauce acquires flavor and texture.

If you desire a smoky touch, add a pinch of sweet smoked paprika. For a spicy kick, you can add a finely chopped red chili pepper or replace the sweet paprika and chili with hot paprika.

Add the peeled shrimp to the sauce. Let them cook for about 5-7 minutes or until the shrimp are well-cooked, but don't overdo it. If you cook them too much, they will become rubbery and lose their appeal.

Season with salt and pepper to taste. If the sauce seems too thick, you can adjust the consistency by adding a bit of fish broth or water.

Before serving, sprinkle fresh chopped parsley on top.

Serve the dish with plenty of crunchy bread to dip into the delicious sauce. Not doing so would be a crime.