PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
This is a very delightful shrimp dish with roasted bell pepper matched with cream and Parmesan that makes a mouthwatering and lip-smacking sauce. A very easy and quick dish that requires only a few readily available ingredients to make. If you love shrimp and looking for another shrimp recipe to try, then this is a must! Feel free to use peeled shrimp. I prefer to use raw, medium-sized deveined shrimp with tails on. You can serve this shrimp with roasted pepper sauce over rice, with pasta, or even as a dip.
3 tablespoons butter
1 pound peeled, deveined shrimps
½ tablespoon paprika
2 garlic cloves
½ teaspoon red pepper flakes, optional
12-ounce jar of roasted peppers
¾ c. Parmesan cheese, shredded
¾ c. Half and Half or heavy cream
chopped parsley to garnish
salt to taste
HOW TO MAKE SHRIMP IN ROASTED PEPPER SAUCE
Step 1: Into a blender or smoothie cup, place the roasted peppers along with the liquid from the jar and process until smooth.
Step 2: Melt the butter in a large skillet over medium-high heat. Once the butter has melted, add the shrimps to the skillet and sprinkle with paprika and red pepper flakes. Cook the shrimps for approximately 5 minutes.
Step 3: Adjust the heat to low. Add the garlic to the shrimp and season with salt. Continue to cook for another minute. When done, set the shrimps aside.
Step 4: Add the roasted pepper puree to the same skillet. Adjust the heat to medium and cook for approximately 7 to 10 minutes until most of the liquid is gone. Next, add the half-and-half and Parmesan. Stir well and bring everything to a gentle simmer.
Step 5: Add the shrimps back to the skillet. Stir and heat the shrimp back up for another minute or two.
Step 6: Serve the shrimp in roasted pepper sauce right away garnished with some parsley and Parmesan. Enjoy!
Calories: 255 kcal, Carbohydrates: 12g, Protein: 10g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 53mg, Sodium: 1736mg, Potassium: 467mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2250IU, Vitamin C: 51mg, Calcium: 349mg, Iron: 2.4mg
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