Serves 2 - (4 as appetizer ) 

• ½       stick (4 tablespoons) butter 
• ¼       cup finely chopped onion
• 8        cloves garlic, finely chopped
• 4        tablespoons finely chopped cilantro or flat leaf parsley
• ½       cup water  
• 1        packet Goya saffron seasoning powder   
•  ½       cup light white or red wine or 1 can light beer                                                                                                                                                                                                                                             
• 1        tablespoon fresh lemon juice
• 2        teaspoons coarse salt or to taste
• ½       teaspoon ground white pepper
• 2        tablespoons finely chopped parsley 
• 2        teaspoons hot chili sauce or generous pinch of crushed red pepper (optional)
• 1        pound medium shrimp (26-30 count) peeled and deveined 

 

1.  Melt the butter in a 3-quart saucepan over medium-low heat.  Toss in the onion and fry it just until it starts to take on a light golden color.  Pour in the water.  Toss in the garlic, cilantro, water and Goya powder. Cover and simmer the ingredients for 3 to 4 minutes to allow the flavor to mingle.

2.  Pour in the wine or beer, and the lemon juice then stir.  Cover and raise the heat to medium-high to bring the ingredients to a boil.  When the sauce begins to boil, reduce the heat to medium-low and simmer for two minutes.

3.  Toss in the shrimp and hot peppers/chili sauce (if using) and give them a turn in the sauce.  Cook for three minutes over medium-low heat until the shrimp is just curled tender and turned pink.  Spoon the shrimp into bowls and serve with plenty of crusty bread to dip in the flavorful broth