Serves 4

 
4 T olive oil
1/4 C sweet onion, finely diced
2 cloves garlic, minced
2 t flour
1 t paprika
¼ C marinara sauce
¼ C dry white wine, plus 2 T
¼ C clam juice
½ t red pepper flakes
1 t dried thyme
2 bay leaves
2 T minced parsley
1 t salt
1/2 t black pepper
Pinch of sugar

  
½ pound large shrimp, shelled and deveined

Add 2 T of olive oil to a preheated skillet and sauté onion and garlic until softened. Add flour and paprika and stir blending thoroughly into the onion mix. Add marinara, 1/4 C wine, clam juice, red pepper, thyme, bay leaves, parsley, s&p and sugar. Bring to a boil, reduce heat and simmer for about 10-15 minutes. Sauce should thicken slightly.

In a separate preheated skillet, add remaining 2 T of olive oil. Add shrimp to skillet. Sprinkle with salt and cracked pepper. Sauté over medium high heat until just cooked through. Add cooked shrimp to the tomato mixture and deglaze the shrimp pan with 2 T of white wine. Scrape up shrimp bits and cook off alcohol. Add deglazing liquid to tomato/shrimp mix and continue to simmer for 5-6 minutes. Garnish with additional fresh parsley and serve.

The tomato mix can be made ahead.  Then, sauté shrimp prior to service and add to warmed tomato sauce.

Serve with lots of crusty bread for sauce sopping.