Spanish Shrimp and Red Peppers in Garlic Sauce
Makes 4 servings

What we would call appetizers or hors d'oeuvres are turned into an art form in Spain called tapas. One of the most popular is shrimp served in a gutsy garlic sauce. My main course version is bolstered with vegetables and served over saffron rice.

1 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large red pepper, seeded and chopped
6 large garlic cloves, minced
3/4 teaspoon sweet Spanish or Hungarian paprika
1 1/2 cups chicken stock, preferably homemade, or use low-sodium canned broth
3 tablespoons dry sherry
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 1/2 pounds medium shrimp, peeled and deveined
2 teaspoons cornstarch
1/4 teaspoon salt

1. In a large (12-inch) nonstick skillet, heat the oil over medium heat. Add the onion,sweet pepper, and garlic. Cook, stirring often, until the pepper is softened, about 5 minutes.

2. Stir in the paprika. Add the broth, sherry and pepper and bring to a boil. Reduce the heat to medium-low and cover. Simmer for 3 minutes. Add the shrimp and cook for 1 minute.

3. Transfer about 1/4 cup of the cooking liquid to a small bowl. Add the cornstarch and stir to dissolve. Pour into the skillet and cook until the sauce thickens and the shrimp are pink and firm, about 1 minute. Season with the salt. Serve spooned over the Saffron Rice, or serve with lots of crusty bread.

Saffron Rice: In a medium saucepan, bring 3 cups chicken broth, 1 1/2 cups long-grain rice, 1/2 teaspoon salt, and 1/8 teaspoon crushed saffron threads to a boil over high heat. Reduce the heat to low and cover tightly. Simmer until the rice is tender and absorbs the liquid, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes before serving.

Enjoy!
Rick Rodgers
rickrodgers.com