Friday, May 10, 2013

3 Recipe #360: Festive, Italian-Style Shrimp & Red Bell Peppers in Garlic Sauce

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Out of all of the seafood on the planet, shrimp definitely has to be one of the most popular. It's also cooks fast, so it's perfect for those times when you're in a rush but still want to make a decent, healthy meal. And when I say fast, this dish can be made in under 20 minutes flat, and that counts kitchen prep and cooking time. (Yes, it's really that quick, especially if you're a fast chopper like me. :-D If you're a bit pokier &/or are a bit challenged in the knife skills department, then maybe add another 5-10 minutes to the process. Lol.)

When I send Erik on grocery runs, it appears that all he can find around here are pre-cooked, cocktail-style shrimp, at least in generic grocery stores. Next time, I'll have to send him to Grand Mart, an international grocery store which has all kinds of fresh seafood. And I'm almost positive, they'd have fresh, raw shrimp. Anyhow, if you're in a pinch (like us), you can certainly use pre-cooked shrimp, which'll make this recipe even quicker to prepare. That way, then all you have to do is warm them through. So, this is why my recipe lists pre-cooked shrimp. :) However, feel free to use raw shrimp, if it's available to you. (This is frequently more challenging to do if you live in a land-locked area). You lucky people who live in coastal areas, not only can you get shrimp so fresh that it's literally straight off the shrimp boats, but you also don't have to pay an arm and leg for seafood like the rest of us. :)

Some of you who follow my Twitter account and Facebook pages may've noticed that I haven't been very active on social media lately. That's because I'm trying to meet an impending book deadline. :) And of course, it's also why I don't have time for the usual flowery preambles to my recipes on this blog. So, in the interest of saving time, let's just skip straight to the recipe, shall we? :)


Festive, Italian-Style Shrimp & Red Bell Peppers in Garlic Sauce

Ingredients:
1 Tbsp. extra virgin olive oil
1/4 c. red onion, peeled and diced
1 Tbsp. garlic, peeled and finely minced (about 2 cloves)
1 c. red bell pepper, diced
1/2 lb. (8 oz.) pre-cooked shrimp (or use raw, if it's available to you)
1/4 c. scallions, cut crosswise into 1/4"-thick rounds
1/4 c. Italian flat-leaf parsley, finely minced

Marinade Ingredients:
1/8 c. (2 Tbsp.) extra virgin olive oil
1/8 c. freshly squeezed lemon juice
1/4 tsp. Dijon mustard
1/8 tsp. ground black pepper
1/8 tsp. salt
1/8 c. fresh thyme leaves

Directions: Whisk together marinade ingredients in a small bowl and set aside. Place shrimp into a resealable, zip-top plastic bag, then pour in marinade. Seal bag and massage the marinade into the shrimp from the outside of the bag. Set aside. Then, heat 1 Tbsp. extra virgin olive oil in a large (12-13") sauté pan until it glistens and sizzles. Then reduce heat to low, add onion, garlic, and red bell pepper, and cook until tender, about 5 minutes. Add marinated shrimp and cook for 5 minutes more, stirring occasionally. Stir in scallions and parsley cook for 5 more minutes. Serve and enjoy!

Yield: 2 servings.

3 comments:

Faye Davis said...

This shrimp dish looks amazing.
faye

Corey Irwin (Cyberpenguin) said...

Thanks so much, Faye! If you try the recipe, let me know how it turns out for you.

Jackie denise said...

Made this today, it was so simple to make and very tasty too, will make it regularly. I had no access to fresh herbs today so used dried ones but will do again with fresh next time. I would highly recommend this recipe. One of the best things I have done from Corey's recipes.

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