A great appetizer that can be prepared quickly if the tomato sauce is made ahead of time.
Ingredients
- 1/4 cup olive oil, divided
- 1/3 cupfinely chopped onion
- 2 garlic cloves, sliced and then chopped
- 2 teaspoons flour
- 2 tablespoons smoked sweet paprika (El Rey De La Vera is a good brand)
- 1/2 cup tomato sauce
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 teaspoon crushed red pepper flakes, or a dried red chile pepper such as Spanish guindilla or guajillo
- 1/2 teaspoon of dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- 2 tablespoons minced parsley
- Kosher salt and ground pepper to taste
- 2 pinches sugar
- 1 pound shrimp with shells and tails removed
- A baguette, sliced into 1/2″ thick rounds (cut on a diagonal for a better presentation)
Instructions
- Add half the oil to a skillet or saucepan heated over medium heat. Add the onion and saute for 3 minutes or until soft. Add the garlic and saute for an additional minute
- Add the flour and paprika to the onion and garlic mixture. Stir until well combined
- Add the tomato sauce, wine, chicken broth, chile pepper, thyme, bay leaf, parsley, salt, pepper, and sugar. Bring to a simmer, then reduce heat to low and cover. Simmer for 20 minutes. (note that you can do everything up to this point ahead of time)
- Heat a separate skillet over medium-high heat until hot, then add the remaining oil. Add the shrimp and stir fry quickly, about a minute on each side or until fully pink on the outside. (you can also cook the shrimp on a barbeque)
- Add the shrimp to the tomato mixture (heated to simmering if you prepared it ahead of time), and stir to coat. Cook over low heat for about five minutes or until the shrimp is fully cooked.
- To serve, spoon a single shrimp onto a toasted baguette slice, then add a bit more tomato sauce if desired. You can also arrange toast slices around a bowl of the tomato sauce and allow guests to spoon the shrimp onto the toast themselves.
Based on an appetizer at Pasta Pomodoro and a recipe by Penelope Casas