Recipe for Spanish Sherried Shrimp 
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Yield:
4 SERVINGS
Ingredients:
Amount Ingredient
1 tbl all-purpose flour
1/4 tsp chopped fresh or 3/4 teaspoon dried thyme
1/2 tsp salt, divided
1/4 tsp black pepper
1 lb medium shrimp, peeled and deveined
1 tbl olive oil
1/2 cup chopped onion
1/2 cup chopped red or green bell pepper
3 clv garlic, minced
1/3 cup medium dry sherry
1 x (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
Instructions:
Instructions: Serve with long-grain rice tossed with garlic and almonds.

1. 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 saute 3 minutes. Remove shrimp from pan. Add onion, bell pepper, and garlic; saute 2 minutes. Add sherry; cook 1 minute. Add 1/4 teaspoon salt and tomatoes; cook 4 minutes. Stir in shrimp and vinegar.

Yield: 4 servings (serving size: 1-1/4 cups).

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