Spanish Shrimp And Red Peppers In Garlic Sauce
Course : Shrimp
Serves: 4 - 6


1 tablespoon extra virgin olive oil
1 medium onion -- chopped
1 large red bell pepper -- chopped
6 cloves garlic
3/4 teaspoon sweet paprika -- spanish or hungarian
1 1/2 cups chicken broth
3 tablespoons dry sherry
1 tablespoon lemon juice
1/4 teaspoon fresh ground black pepper
1 1/2 pounds medium shrimp -- peeled and deveined
2 teaspoons cornstarch
1/2 teaspoon salt
3 cups chicken broth
1 1/2 cups long grain rice
1/2 teaspoon salt
1/8 teaspoon saffron -- crushed


1. In a large non stick skillet, theat the oil over medium heat. Add the onion, bell pepper and garlic. Cook, stirring often until the pepper is softened, about 5 minutes. 2. Stir in the paprika. Add the broth, sherry, lemon juice 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 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 salt. Serve spooned over the Saffron Rice. Saffron Rice. 1. In a medium saucepan bring the broth, rice, saffron and salt to a boil over high heat. Reduce heat to low and cover tightly. Simmer until rice is tender and absorbs the liquid, about 15 minutes. Remove from the heat and let stand 5 minutes before serving. Notes: Tried this 01/06/99 and loved it. We used Cubanelle peppers as we were out of red peppers and it was delicious.


Nutritional Information:

1192 Calories (kcal); 31g Total Fat; (25% calories from fat); 163g Protein; 40g Carbohydrate; 1035mg Cholesterol; 6588mg Sodium