Instructions: *About 1 pound after peeling (about 20 shrimp)

CORUNESA SAUCE: Melt butter and olive oil in a large saucepan. Saute onions, celery and garlic. Add tomato sauce, paprika and flour. Stir well and add water. Boil gently for thirty minutes. Blend (I used my new hand-held blender). Add wine, brandy, Pernod, salt and pepper. Cook down to about 1/2 slowly.

SHRIMP: Heat olive oil in a large skillet. Add onion, green pepper, garlic, and shrimp. Saute for 2 minutes. Add brandy and flambe. Add white wine and Corunesa sauce, salt and pepper. Saute a few minutes - not too long - shrimp overcooks easily. Serve over pasta or rice. .

NOTES : This is a delicious shrimp dish. Its flavorful, but not so spicy that the taste of the shrimp is overpowered. The original inspiration for I have changed it quite a bit. Corunesa has a tilde over the "n" but I dont like to use special characters. The sauce recipe as given here makes a bit over a pint. Thats enough for two batches of shrimp. This is a first time attempt - further experimentation my result in other changes.

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