I have too many cookbooks that I haven’t cooked enough things out of, so we made sure to include a few cookbook recipes in this week’s meal planning. This recipe comes from a tapas cookbook we just grabbed at the bookstore for $8.
The peppers were tasty, but shrimp needed more seasoning. Next time, I think I’ll toss the shrimp in paprika, salt and pepper as well, so I’m bending a rule and posting the recipe how I’d want to make it, rather than how I actually made it.
- ~1 lb. shrimp, peeled and de”vein”ed (ew!)
- 1 red pepper, cut into ~1″ pieces
- 1 tsp sweet smoked paprika
- Salt and pepper to taste
- Olive oil
Toss the red pepper in half the paprika and salt and pepper. Toss the shrimp in the rest. Heat the oil in a skillet or saute pan over medium high heat and add the peppers. Cook the peppers until they’re just starting to blacken a little, then add the shrimp, and cook until the color changes, indicating the shrimp is cooked.