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.

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.

Nutrition information does not include rice or bread.

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