Shrimp Baleares

Ingredients And Procedures

Ingredients
3	tablespoon	parsley, fresh, finely minced
3	tablespoon	wine vinegar
2	each	garlic, cloves, minced
6	each	anchovy, filets, minced
1/2	cup	oil, olive
2	each	hot chili peppers, small
1	each	onion, finely minced
1/2	cup	wine, dry, white
8	each	tomatoes, ripe, peeled, seeded, chopped
1		salt
1		pepper, freshly ground, white
2	pound	shrimp, raw, fresh, peeled
1	tablespoon	capers, small, well-drained
1	cup	olives, greek, black, pitted

		---GARNISH---
1	teaspoon	lemon, rind, grated
2	tablespoon	parsely, fresh, finely minced
2	each	garlic, cloves, minced

Directions:
In a mixing bowl combine the parsley, vinegar, garlic and anchovies and reserve. In a large heavy skillet, heat the olive oil. Add the chili peppers and onion and cook until the onion is soft and lightly browned. Add the wine and bring to a boil. Reduce the liquid by half and add the tomatoes, salt and pepper. Cook until most of the tomato juice has evaporated. Add the shrimp and cook for 5 to 7 minutes or until they turn a bright pink. Do not overcook them or they will get tough. Add the capers, olives and the parsley vinegar, garlic and anchovy mixture and heat through. Correct the seasoning and pour onto a serving platter. Garnish with the grated lemon rind and additional parsley and garlic. Notes: This dish is usually served as an appetizer, but you may use it as a main course on a bed of saffron rice.

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