Shrimp with Bell Peppers

Nutrient-rich shrimp seasoned with a blend of spices cooked in a flavorful medley of shallots, garlic, and bell peppers, this dish packs a punch of protein, vitamins, and antioxidants. The smoked paprika adds depth while the fresh lemon juice brightens every bite, making it a wholesome choice for a satisfying meal that nourishes the body and delights the taste buds.

INGREDIENTS:

• 1 ¼ lb large shrimp or prawns, peeled and deveined (if frozen, be sure to thaw first)

• 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

• 3 tablespoons Extra virgin olive oil

• 3 shallots, 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 tablespoons dry white wine

• 2 tablespoons fresh lemon juice

• ⅓ cup chopped parsley leaves
  

Instructions

1. 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.
   

2. Melt the butter with olive oil over medium heat in a large cast iron skillet. 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.
   

3. 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. 
   

4. Finally, stir in the chopped fresh parsley and serve!