2 pounds shrimp (in shells)
1/4 cup olive oil
1/4 cup salad oil
1/2 onion — finely chopped
1 tablespoon parsley — chopped (optional)
4 fresh tomatos — skinned & chopped
1 pod garlic — chopped
1 pinch saffron
2 ounces dry white wine
salt and pepper — to taste
Peel tomatoses (place in boiling water for about 1 minute to loosen skin. Set aside to cool.) Saute shrimp in oil for about 2 minutes on each side. Remove shells. Season to taste ( I used lime juice and hot pepper sauce) . Set aside. In same pan, saute onion until golden; add next 3 ingredients (I skipped parsley as I didn’t have any). Cook 10 minutes. Add white wine. [NB: Original recipe called for 1 ounce. I added at least another ounce. Can’t be precise. I just poured it out of the glass I was dirinking out of) . Saute a bit longer until sauce cooks down. Add shrimp and let simmer 3 minutes. Don’t overcook the shrimp! Serve over rice.
My notes: The original recipe called for a “tube” of saffron. I don’t know how much that is, so I put in about a pinch. I suppose the dish could live without it. It also called for vegetable oil only, but I used half vegetable oil and half olive oil. I used nice large shrimp – and that made a difference.