Shrimp Zarzuela

• 1/4 cup olive oil
• 1 lb large shrimp, shelled and deveined
• 1/4 cup finely chopped onion
• 2 teaspoons minced garlic (about 2 large cloves)
• 3 tablespoons sherry wine vinegar
• 1 lb tomatoes, chopped (about 2 cups)
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 6 saffron threads, crushed
• 1 cup dry white wine

1. In large skillet over high heat, heat oil until hot. Add shrimp; cook stirring constantly, until they turn pink, about 4 minutes. Remove shrimp from skillet and reduce heat to medium-high.
2. Add onion and garlic; cook, stirring occasionally, until onion is tender, about 1 minute.
3. Add vinegar; cook just until vinegar has been absorbed, about 2 minutes.
4. Add tomatoes, paprika, salt, red pepper and saffron threads; cook, stirring frequently until tomatoes are softened, about 3 minutes. Stir in wine; simmer, uncovered, for 5 minutes.
5. Return shrimp to skillet and cook just until heated through, about 3 minutes. Serve with lemon wedges, chopped parsley and rice, if desired.

olive oil, shrimp, onion, garlic, sherry wine vinegar, tomatoes, paprika, salt, red pepper, saffron threads, white wine

Taken from www.food.com/recipe/shrimp-zarzuela-229043 (may not work)