SmartPoints: 3 | Prep Time: 20 min | Cook Time: 15 min | Serves: 4 | Difficulty: Easy
Here’s a quick, tasty meal using a mix of sweet peppers. Feel free to mix and match peppers though, adding a small chopped jalapeno for extra heat if you like.
- 1⁄2 tsp paprika (2 ml)
- 1⁄2 tsp dried oregano (2 ml)
- 1⁄4 tsp cayenne pepper (1 ml)
- 1⁄4 tsp kosher salt (1 ml)
- 1⁄4 tsp black pepper (1 ml) freshly ground
- 1 pound(s) uncooked shrimp (450 g) large, peeled, deveined, rinsed,
- 4 tsp olive oil (20 ml) divided
- 1 large uncooked onion(s), coarsely chopped
- 1 Tbsp minced garlic (15 ml)
- 2 large yellow pepper(s), coarsely chopped
- 5 1⁄2 oz cubanelle pepper(s) (160 g) 1 large cut into 1/2-inch dice
- 1⁄2 cup(s) fresh parsley (125 ml) roughly chopped
- 1⁄2 medium lemon(s), cut into 4 wedges
- In a small bowl, stir together paprika, oregano, cayenne, salt and pepper. Place shrimp in a large bowl; toss with half of spice mix and set aside.
- Heat a large nonstick skillet over medium-high heat; add 15 ml (1 Tbsp) oil and swirl to coat pan. When oil is hot, add onion; sauté 3 minutes. Add garlic; cook, stirring often, 1 minute. Add both types of peppers and remaining spice mixture; sauté until tender crisp and lightly golden, 4-5 minutes. Spoon mixture into a serving bowl; cover and set aside.
- Set same skillet over medium-high heat; add remaining 5 ml (1 tsp) oil and swirl to coat pan. Add shrimp in a single layer; sauté 2 minutes and Wip shrimp. Sauté until shrimp are cooked through, 2 minutes more; add reserved pepper mixture and toss to heat through. Serve immediately, topped with chopped parsley and a squeeze of lemon.
- Serving size: 375 ml (1 1/2 cup)
This dish would be great served over quinoa, brown rice or couscous.