Shrimp In Spicy Tomato Sauce (Gambas Paco Alcalde)

• 2 tablespoons olive oil
• 3 tablespoons finely chopped onions
• 1 garlic clove, minced
• 1 teaspoon flour
• 1 tablespoon sweet paprika, preferably Spanish smoked
• 1/4 cup tomato sauce
• 1/4 cup dry white wine
• 1/4 cup fish stock or 1/4 cup clam juice
• 1/2 dried red chili pepper, seeded (Spanish guindilla or guajillo)
• 1 1/2 teaspoons fresh thyme
• 1/2 bay leaf
• 1 tablespoon minced fresh parsley
• kosher salt or sea salt
• fresh ground black pepper
• 1 pinch sugar
• 1/2 lb shrimp, peeled and deveined (use small to medium size shrimp)

1. Heat 1 tablespoon oil in a skillet; saute onion and garlic until onion is wilted.
2. Stir in flour and paprika; add in tomato sauce, wine, fish broth, chile pepper, thyme, bay leaf, parsley, salt, pepper, and sugar.
3. Cover and cook slowly for 20 minutes.
4. In a separate skillet, heat remaining oil until it is very hot.
5. Add in the shrimp; stir-fry quickly over high heat for 1 minute.
6. Add shrimp to tomato sauce and continue cooking for 4-5 minutes.

olive oil, onions, garlic, flour, sweet paprika, tomato sauce, white wine, fish stock, red chili pepper, thyme, bay leaf, parsley, kosher salt, fresh ground black pepper, sugar, shrimp

Taken from www.food.com/recipe/shrimp-in-spicy-tomato-sauce-gambas-paco-alcalde-237248 (may not work)