3/4 pound peeled and deveined medium shrimp (I used 26 large shrimp)
1 teaspoon Old Bay seasoning
1/4 teaspoon freshly ground black pepper
1 cup refrigerated prechopped tricolor bell pepper
2 garlic cloves, minced
1/4 cup water
1. Heat a large nonstick skillet over medium-high heat.
2. Coat pan with cooking spray.
3. Add shrimp, seasoning, and black pepper, tossing to coat.
4. Cook 3 minutes or until shrimp are done, stirring frequently.
5. Remove from pan; keep warm.
6. Return pan to medium-high heat.
7. Coat pan with cooking spray.
8. Add bell peppers; cook 4 minutes, stirring frequently.
9. Add reserved shrimp mixture and garlic.
10. Cook 1 minute, stirring constantly.
11. Add 1/4 cup water; cook 30 seconds, scraping pan to loosen browned bits.
12. Remove from heat; let stand 2 minutes.
It was absolutely flavorful and spicy and delicious! I had dirty rice and corn along with the shrimp, which really made a nice meal.
Notice the empty placemat in front of my placemat…Neil wouldn’t have liked something this spicy anyway. Oh well, more for me!
* Disclaimer: for those who care, that is not wine in that wine glass. It’s actually Dr. Pepper. I poured it in a wine glass because my other glasses are dirty. And a wine glass is much classier looking than a mason jar!
YUM. Shrimp is my fav. I do something similar with paprika and coriander.
If only I liked fried shrimp. This would look amazing! I think I will drink all my drinks out a wine glass! It is much more classier!
“Much more classier” = ironic.
You should have had a glass of wine with dinner, why not? Nothing wrong with that and you would have been relaxed.
I like this recipe as I do love spicy…anything, pretty much.
a healthier version of shrimp and grits…i was so intrigued i’m making this tonight. 🙂 i’ll keep the sausage and grits, even if will looks at me strangely. 😉 he is…strangely unused to good ol’ southern cooking. (even the healthier versions!)
This is the Cooking Light recipe, right? Don’t be afraid of the spicy cheese grits they post along with it… only grits I’ve ever liked. Love those grits…