Serve with long-grain rice tossed with garlic and almonds.
1 tablespoon all-purpose flour
2 1/4 teaspoons chopped fresh or 3/4 teaspoon dried thyme
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped red or green bell pepper
3 garlic cloves, minced
1/3 cup medium dry sherry
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
2 teaspoons sherry vinegar or white wine vinegar
How to Make It
Combine the flour, thyme, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag. Add the shrimp; seal and shake well. Heat olive oil in a large nonstick skillet over medium-high heat. Add the shrimp, and sauté 3 minutes. Remove shrimp from pan. Add onion, bell pepper, and garlic; sauté 2 minutes. Add sherry; cook 1 minute. Add 1/4 teaspoon salt and tomatoes; cook 4 minutes. Stir in shrimp and vinegar.