This is my latest variation of the Spanish classic..  This is a dish in which the smaller and less expensive shrimp are better than the larger shrimp.  This, good French bread, a salad, and champagne/ white wine makes a perfect dinner, and one that does not take much time to prepare.  A triple recipe of this disappeared at my family birthday dinner this year with 6 adults and 2 children.

A key to success is to be sure to sauté the shrimp and not to inadvertently steam or boil them.  The shrimp should be dry to the touch and should not be crowded in the pan so that they will sauté properly.  Another key is to buy shell-on shrimp and to cook the shells separately with the wine to intensify the shrimpy-ness in the final dish

1 lb. small raw shrimp, peeled with the shells reserved

1/2 onion, chopped

Pinch of red pepper flakes

1/4 cup olive oil

3 cloves garlic, chopped

1 tsp. all-purpose flour

2 Tbs. chopped parsley

1/3 cup dry white wine

Salt and pepper to taste (salt ~3/8 tsp.)

Put the reserved shrimp shells and the white wine in a small saucepan.  Cook over medium heat until the shells turn red, about 3 minutes.  Strain the liquid from the shells and reserve for later in the recipe.

Heat the oil in a large skillet over medium-high heat.  Add the shrimp (in batches if necessary) to the skillet and sauté until pink.  Remove to a bowl with a slotted spoon.  Do not overcook the shrimp.

Add the onion to the skillet, and cook until soft and golden.  Add the garlic and red pepper flakes and cook for one minute.  Sprinkle in the flour and cook for one minute.  Add the reserved wine and cook for 2-3 minutes.  Return the shrimp and any juices to the skillet and cook until warmed through.  Add parsley and salt and pepper to taste and serve.