Ingredients

Sofrito:
2 T. olive oil
2 cloves garlic, minced
1 lb. plum tomatoes, peeled seeded and chopped
1 tsp. Spanish paprika, sweet
2 thyme sprigs
3 T olive oil
2 cloves garlic, slivered
2 lbs. large prawns, peeled and deveined
¼ c white wine
salt and pepper

 

 

 

Directions

1. To make the sofrito, heat a large skillet over high heat.
2. Add the olive oil and the garlic. Cook for 10 seconds to soften without browning.
3. Add the tomatoes, paprika and thyme sprigs and cook over medium heat until thick, stirring occasionally. Reserve.
4. To serve, heat a large skillet over high heat.
5. When the pan is hot add the remaining olive oil and garlic. Cook for 10 seconds.
6. Add the shrimp and toss over high heat.
7. Once shrimp begin to turn pink, add in the tomato mixture and the white wine.
8. Cook for a minute or two longer.

Serve hot with toothpicks.
Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.