Shrimp Riviera Recipes

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MEDITERRANEAN SHRIMP RECIPE WITH BELL PEPPERS



Mediterranean Shrimp Recipe with Bell Peppers image

Easy shrimp recipe, coated in Mediterranean spices and skillet-cooked in a light white wine and olive oil sauce with shallots, bell peppers and tomatoes. Ready in 25 minutes or less!

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 17

1 1/4 lb large shrimp (or prawns, peeled and deveined (if frozen, be sure to thaw first))
1 tbsp all-purpose flour
1 to 2 tsp smoked Spanish paprika
1/2 tsp each salt and pepper
1/2 tsp ground coriander
1/4 tsp cayenne
1/4 tsp sugar
1 tbsp butter (I prefer to use ghee clarified butter)
3 tbsp Extra virgin olive oil
1/2 red onion, (thinly sliced)
4 garlic cloves, (chopped)
1/2 green bell pepper and 1/2 yellow bell pepper, (cored and sliced)
1 cup canned diced tomato
1/3 cup chicken or vegetable broth
2 tbsp dry white wine
2 tbsp fresh lemon juice
1/3 cup chopped parsley leaves

Steps:

  • 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.
  • In a large cast iron skillet, melt the butter with the olive oil over medium heat. 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.
  • 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.
  • Finally, stir in the chopped fresh parsley and serve!

Nutrition Facts : Calories 284.4 kcal, Sodium 1258.1 mg, SaturatedFat 1.8 g, Carbohydrate 9.9 g, Fiber 1.8 g, Protein 30.6 g, Cholesterol 357.6 mg, ServingSize 1 serving

SHRIMP RIVIERA



Shrimp Riviera image

Make and share this Shrimp Riviera recipe from Food.com.

Provided by R. Warren Meddoff

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb jumbo shrimp (peeled, deviened, tail on, butterflied, & flattened)
3 tablespoons extra virgin olive oil
3 tablespoons green peppercorns, drained & rinsed
2 large shallots, chopped
1/2 cup chopped scallion
2 large roma tomatoes (peeled, seeded & chopped)
1/2 cup Pernod
1 cup heavy cream
1/2 cup sour cream
1/2 teaspoon herbes de provence
salt
pepper

Steps:

  • Heat olive oil in a skillet over medium high heat.
  • Add the shrimp and saute for one minute.
  • Stir in scallions, shallots, tomatoes& peppercorns and saute for another minute.
  • Add the Pernod and reduce by half over high heat.
  • Remove the shrimp with a slotted spoon.
  • Stir the cream, sour cream and Herbs into the sauce and reduce until lightly thickened over medium-high heat (about ten minutes).
  • Return the shrimp to the pan and season to taste with salt and pepper.
  • Serve immediately with crusty french bread and a glass of good white wine.

Nutrition Facts : Calories 494.5, Fat 40.2, SaturatedFat 19.2, Cholesterol 266.7, Sodium 211.1, Carbohydrate 8, Fiber 0.8, Sugar 1.4, Protein 26

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