Ingredients
The following ingredients have 5 Servings
- 16 oz raw shrimp (peeled)
- 1/2 cup onion (finely chopped)
- 1/2 cup red bell pepper (chopped)
- 1 tablespoons garlic (minced)
- 1 tablespoons smoked paprika (or Hungarian paprika)
- 1/2 tablespoons red pepper flakes
- 1/2 cup white wine
- 1 lemon (juiced)
- 3 tablespoons olive oil
- pinch saffron threads (+ more for adding to rice (optional))
- 4 tablespoons fresh parsley (chopped + more for topping)
- salt & pepper (to taste)
- cooked white or brown rice (for serving)
Instruction
- If serving over rice, cook the rice according to the instructions on the box. Add saffron threads to flavor and color the rice so it is a yellow-ish orange. Keep warm while preparing the rest of the dish.
- In a large skillet over high heat, add the oil and saute the onions until softened then add the red peppers. Saute until the onions are beginning to caramelize, about 5-10 minutes.
- Stir in the minced garlic, paprika and red pepper flakes until the onions and peppers are coated, then pour in the white wine to 'deglaze' the pan. Scrape up any brown bits and reduce the temperature to medium. Let the liquid reduce by half.
- Toss the shrimp into the skillet. Season with salt and pepper, to taste. Stir in a few tablespoons of fresh parsley. Let the shrimp cook for about 2 minutes per side - the shrimp should be pink and plump when cooked. Stir in the lemon juice.
- Serve the shrimp and sauce over the saffron rice. Garnish with fresh parsley and serve with a slice of crusty bread. Enjoy!
