Cajun Shrimp & Peppers

• porcje: 2-3 servings
• czas aktywny: 25 minutes
• całkowity czas: 35-40 minutes

Składniki

Shrimp

1 lb shrimp, peeled & deveined (frozen is fine — defrost instructions below)

1 Tbsp olive oil

½ tsp salt

½ tsp sweet paprika

½ tsp Aleppo pepper

¼ tsp chili powder

¼ tsp black pepper

Sauce

1 Tbsp olive oil

1 small onion, diced

1 red bell pepper, diced

½ green bell pepper, diced

3 cloves garlic, minced

1 can (14.5 oz) fire-roasted tomatoes with green chilis

½ cup chicken broth (or water)

1 tsp Creole seasoning (Tony’s is great)

½ tsp sweet paprika

½ tsp Aleppo pepper (medium heat)

1 bay leaf

Salt & black pepper to taste

Optional: squeeze of lemon at the end

Wskazówki

Defrost Frozen Shrimp

Put shrimp in a bowl and cover with cold water.

Let sit 10–15 minutes, stirring once or twice.

Drain and pat very dry.

If still icy, repeat once.

(Do not use warm/hot water.)

1. Season & Sear the Shrimp

Pat shrimp dry.

Toss with olive oil, salt, black pepper, Aleppo, chili powder, and sweet paprika.

Heat a skillet over medium-high.

Sear shrimp 1–2 min per side until just pink.

Remove to a plate.

2. Build the Sauce

In the same skillet, add a drizzle more oil.

Sauté onion + red pepper + ½ green pepper for 5–7 min until softened.

Add garlic; cook 30 seconds.

Add:

Fire-roasted tomatoes w/ green chilis

Chicken broth

Creole seasoning

Paprika

Aleppo pepper

Bay leaf

Simmer 10–12 minutes until thickened.

Taste and adjust heat/salt.

3. Finish

Return shrimp to the pan.

Simmer 2–3 minutes to warm through.

Remove bay leaf.

Add lemon if desired

Notatki

Sauce was spicy in a good way - take out some heat if you can’t handle it! Or add more broth to make it less spicy