2 tablespoons of olive oil
1 clove of garlic
1 large onion, coarsely chopped
3 medium tomatoes, seeded and coarsely chopped
1 tablespoon of all-purpose flour, lightly toasted
6 tablespoons of dry white wine
100g of butter
1/2 teaspoon of paprika
Salt to taste
20 medium shrimp, peeled and deveined
2 tablespoons of Madeira wine
2 tablespoons of olive oil
1 clove of garlic
1 large onion, coarsely chopped
3 medium tomatoes, seeded and coarsely chopped
1 tablespoon of all-purpose flour, lightly toasted
6 tablespoons of dry white wine
100g of butter
1/2 teaspoon of paprika
Salt to taste
20 medium shrimp, peeled and deveined
2 tablespoons of Madeira wine
Heat a large, deep skillet with the olive oil, garlic, onion, and tomato
Cook until the onion is tender
Dissolve the flour in the dry white wine
Add it to the skillet along with the butter and refried ingredients
Stir well
Season with paprika and salt
Cook for a few minutes, stirring occasionally
Add the shrimp and Madeira wine
Cook on medium heat with the skillet covered for about 5 minutes, or until the shrimp are cooked
Serve hot
Serves 4
Obs.: To toast the all-purpose flour, place it in a small frying pan
Heat over low heat, stirring constantly, until it starts to brown
Remove from heat immediately.
