Garlic Shrimp with Peppers and Onions

One of the best things you can keep in your freezer is a bag of frozen, deveined shrimp.  I buy them when they go on sale.  It’s easy to take out as many as needed for a particular meal. This Spanish-inspired shrimp dish has great flavor and goes well with rice or as a topping for toasted or grilled slices of rustic bread.SG shrimp on toast 4

Garlic Shrimp with Peppers and Onions

2 TBL olive oil
1 Vidalia onion (about 5 oz), chopped into 1/2-inch pieces
2 oz. red bell pepper, cubed
2 oz. green bell pepper, cubed
1 cup chicken broth
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
2 TBL minced garlic
1 oz. lemon juice
1 1/2 oz. sherry
2 tsp flour
1 LB. shrimp, peeled and deveined, tails removed

Get the rice going before you start on this dish. It cooks quickly!
Heat oil in large nonstick skillet. Add onion; saute 4 minutes. Add peppers and garlic; saute 4 minutes more. While peppers are cooking, combine sherry and flour in a small dish.
Add broth, seasonings, lemon juice and sherry mixture to skillet; bring to simmer.
Add shrimp and cook about 5 minutes until the shrimp is fully cooked.
Serve shrimp and vegetables over rice or slices of toasted or grilled bread.
Serves 4.SG shrimp on toast 1

LABEL SG shrimp for 4Nutrition information does not include rice or bread.

Recipe and photos copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.



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