I love shrimp – the really huge ones you can buy fresh at the fishmongers and am always looking for new, interesting but easy wayS to cook with them.
Browsing through Penelope Casas’s “1,000 Spanish Recipes” earlier this week, I came upon this:
Langostinos Encebollado or Prawns Smothered in Onions
As Penny says: "This recipe is very simple and can be prepared in almost no time at all. Prawns are preferred rather than smaller shrimp as they have a firmer consistency. In order for this dish to have the desired pungency, make sure you use enough onions."
All you need for 4 servings
2 tablespoons olive oil
30 large shrimp, shelled and deveined (consider the size available; for 2 I bought 10 VERY large shrimp & halved ervything else - but then maybe you are very hungry)
¾ lb onions, finely chopped
3 garlic cloves, finely chopped
2 medium tomatoes, chopped (about 1 ½ cups)
freshly ground black pepper
1 heat the oil in a large skillet over medium heat. Add the shrimp and cook, stirring occasionally until pink. Transfer to a plate.
2 Add the onion and garlic and cook, stirring, until the onion is wilted, about 5 minutes. Add the tomatoes and cook, stirring, until softened and the juices release, about 2-3 minutes more. Add the shrimp and stir in salt and pepper. Cook until the shrimp are just heated through and the sauce is blended, 2 to 3 minutes more. Serve hot.