Heat a small non-stick skillet over low heat and cook the wheat flour, stirring constantly, until lightly browned. Remove from heat and set aside.
In a large saucepan, sauté the olive oil, garlic, onion, and tomato over high heat, stirring occasionally, until the onion is soft.
Dissolve the reserved flour in white wine. Add to the saucepan, along with butter, and mix well. Season with salt and pepper. Cook for a few minutes, stirring occasionally.
Add the shrimp and cook over medium heat, covered, stirring occasionally, for 5 minutes. Serve.
Heat a small non-stick skillet over low heat and cook the wheat flour, stirring constantly, until lightly browned. Remove from heat and set aside.
In a large saucepan, sauté the olive oil, garlic, onion, and tomato over high heat, stirring occasionally, until the onion is soft.
Dissolve the reserved flour in white wine. Add to the saucepan, along with butter, and mix well. Season with salt and pepper. Cook for a few minutes, stirring occasionally.
Add the shrimp and cook over medium heat, covered, stirring occasionally, for 5 minutes. Serve.
1/2 cup dry white wine
2 tablespoons olive oil
1 tablespoon wheat flour
100g butter
20 medium-sized shrimps, peeled and deveined
3 medium-sized tomatoes, seeded and diced
1 clove garlic
1 large onion, diced
1/2 teaspoon paprika
Salt to taste
