Shrimp with Bell Peppers


1 ¼ lb large shrimp or prawns, peeled and deveined (if frozen, thaw first)

1 tbsp all purpose flour

1 to 2 tsp smoked Spanish paprika

½ tsp each sea salt and pepper

½ tsp coriander

¼ tsp cayenne pepper

¼ tsp sugar

1 tbsp butter or ghee clarified butter

3 tbsp Extra virgin olive oil

½ red onion, thinly sliced

4 garlic cloves, chopped and crushed

½ green bell pepper and ½ yellow bell pepper, cored and sliced

1 cup canned diced tomato with juice

⅓ cup chicken or vegetable broth

2 tbsp dry white wine

2 tbsp fresh lemon juice

⅓ cup parsley leaves, chopped

Pat shrimp dry and put in a bowl.

Add flour, smoked paprika, salt, pepper, coriander, cayenne and sugar.

Toss until the shrimp is well coated.

In a large iron skillet, melt butter with olive oil over medium heat.

Add shallots and garlic.

Cook for 2 to 3 minutes, stirring regularly, until fragrant.

Add bell peppers and cook another 4 minutes, tossing occasionally.

Add shrimp, cook for 1 to 2 minutes, then add diced tomatoes, broth, white wine and lemon juice.

Cook 2 more minutes or until shrimp turns bright orange.

Stir in the chopped fresh parsley and serve! Enjoy!
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