Preparation / Directions:
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.