Shrimp Baleares

1. 1

   In a mixing bowl combine the parsley, vinegar, garlic and anchovies and reserve.

2. 2

   In a large heavy skillet, heat the olive oil.

3. 3

   Add the chili peppers and onion and cook until the onion is soft and lightly browned.

4. 4

   Add the wine and bring to a boil.

5. 5

   Reduce the liquid by half and add the tomatoes, salt and pepper.

6. 6

   Cook until most of the tomato juice has evaporated.

7. 7

   Add the shrimp and cook for 5 to 7 minutes or until they turn a bright pink.

8. 8

   Do not overcook them or they will get tough.

9. 9

   Add the capers, olives and the parsley vinegar, garlic and anchovy mixture and heat through.

10. 10

    Correct the seasoning and pour onto a serving platter.

11. 11

    Garnish with the grated lemon rind and additional parsley and garlic.

12. 12

    Notes: This dish is usually served as an appetizer, but you may use it as a main course on a bed of saffron rice.

* Per serving · 4 servings · Values may vary.