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


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  extra virgin olive oil
  1             medium  onion -- chopped
  1              large  red bell pepper -- chopped
  6             cloves  garlic -- minced
     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
                        ***SAFFRON RICE***
  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