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Shrimp and Peppers

2011 November 8
by Mrs. FoodieLawyer

Shrimp can be a very healthy protein easily prepared on a weeknight.  We cook shrimp at least a couple times per month and almost always keep a bag of raw frozen shrimp in our freezer.  We have lots of favorite ways to prepare shrimp — from pasta dishes, to salads, to simple grilled shrimp — but also appreciate finding new recipes incorporating this versatile protein.  We found a shrimp recipe on Epicurious.com and adapted it according to some of the reviewers’ suggestions.  (One of the many things we like about the Epicurious site is being able to consult the reviews of people who have cooked each recipe and take the time to share their experience — good or bad.)  Reviewers can also rate recipes on Epicurious, and we agree with the ones who gave this dish high marks.  The plump roasted shrimp pairs nicely with the spicy sauteed peppers and the whole thing takes less than 30 minutes to prepare.

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The ingredients include shrimp, olive or vegetable oil, onion, red bell pepper, Anaheim chiles, jalapeno, green onions (green parts only) garlic, cumin and salt & pepper.

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Thaw the shrimp, then peel and de-vein it as needed.  We’ve mentioned it before, but look for “EZ peel” frozen shrimp — the shrimp are de-veined ahead of time and very easy to peel (hence the name.)

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Remove the inner cores and seeds from the red bell pepper, chiles and jalapenos.  Then slice the onion, pepper, chiles and green onions into thin strips.

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Heat 2 tablespoons of oil over high heat, then add the onion, pepper and chiles (save the green onions to add at the very end.)  Cook the veggies, stirring often, until they barely begin to soften — about 5 minutes.

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Add the shrimp to the veggies.

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Cook the shrimp, turning each shrimp several times so they cook evenly, until the shrimp are cooked through and pinkish — about 3-4 minutes.

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Add the minced garlic, cumin, salt & pepper and green onion slices, stir it all together and cook for about 1 more minute.

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We served the shrimp with cheesy grits.  (Shrimp and grits really do go very well together for some reason.)  We love how this simple and healthy dish has such big and complex flavor from all veggies and seasoning.  It’s a little spicy, so the grits provide cooling, palate-cleansing bites.  A simple rice dish would pair well with the shrimp too.

One Response leave one →
  1. John D permalink
    March 21, 2012

    Dan,

    Great site! My wife and I are going to try the shrimp and peppers this weekend. Talk to you soon.

    John

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