Shrimp Catalan Recipe
4 ounces Serrano or Parma ham
4 ounces jarred red pimientos, drained
4 tablespoons olive oil
1 medium onion, finely chopped
2 clove garlic, minced
1 14.5-ounce can crushed tomatoes
1/2 cup dry white wine
4 tablespoons brandy
Salt and freshly ground pepper
4 tablespoon fresh parsley, chopped
1 pound large shrimp, peeled and deveined.
Lemon wedges to garnish
Slice the ham and pimientos into thin strips. Heat the olive oil in a large skillet over medium high heat. Sauté the onion and garlic for 5 minutes until softened. Add the ham and cook, stirring for a further 2 minutes.
Add the pimientos, tomatoes and wine, bring to a boil, and simmer, uncovered for 15 minutes or until thickened.
Stir in the brandy, 3 tablespoons of parsley and salt and pepper to taste. Add the shrimp to the sauce and heat through gently, stirring occasionally for 4 to 5 minutes, or until the shrimp are just cooked through.
Pile shrimp on to warm serving plate, garnish with remaining tablespoon of parsley, and serve with the wedges of lemon to squeeze over.