Mediterranean Shrimp Recipe with Bell Peppers
1 ¼ lb large shrimp or prawns, peeled and deveined
1 tablespoon all-purpose flour
1 to 2 teaspoon smoked Spanish paprika
½ teaspoon each salt and pepper
½ teaspoon ground coriander
¼ teaspoon cayenne
¼ teaspoon sugar
1 tablespoon butter I prefer to use ghee clarified butter
3 tablespoon Extra virgin olive oil
½ red onion, thinly sliced
4 garlic cloves, chopped
½ green bell pepper and ½ yellow bell pepper, cored and sliced
1 cup canned diced tomato
⅓ cup chicken or vegetable broth
2 tablespoon dry white wine
2 tablespoon fresh lemon juice
⅓ cup chopped parsley leaves
Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until the shrimp is well- coated.
In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
Finally, stir in the chopped fresh parsley and serve
Prep Time: 10 min Cook Time: 15 min
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