Ingredients
1/4 cup olive oil
5 T. butter
1 large onion, finely chopped
2 medium shallots, minced
3 cloves of garlic, minced
3 teaspoon crushed red pepper
1 T. chopped parsley
1 T. paprika
1/2 teaspoon sugar
10 drops Tabasco to taste
2 packets Sazon Con Azafan
salt and pepper to taste
1 (12 oz.) can beer
1/2 cup white wine
1 pound shrimp
1 small tomato, chopped
1 small can, pitted black olives, drained
Preparation
In large frying pan, heat oil and butter. Add onion and shallots. Cook until softened and golden in color. Add garlic, Tabasco, paprika, salt and pepper, red pepper, sugar, Sazon Con Azafan and parsley. Cook for a few minutes. Add beer and wine and cover and cook for a few more minutes, until liquid has reduced and thickened slightly. Add shrimp and cover and cook until shrimp is cooked. Remove from heat. Stir in chopped tomatoes and olives. Sprinkle with chopped parsley and surround with lemon wedges. Serve with crusty bread.
