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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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