Shrimp in a Fiery Red Pepper Sauce

By • September 9, 2013 0 Comments

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Author Notes: Need a KICK? This stewy seafood dish is sure to heat things up!Tiffany


Serves 3

  • 1/2 tablespoon Coconut Oil
  • 1/2 Red Onion, chopped
  • 1 Jalapeno, chopped
  • 2 Roasted Red Peppers, pureed
  • 1.5 tablespoons Tomato Sauce
  • 1/2 cup Vegetable Broth
  • 1 teaspoon Dried Marjoram
  • 1/2 teaspoon Mrs. Dash Original Seasoning
  • 1 dash Fresh Cracked Black Pepper
  • 1 teaspoon Chili Powder
  • 1/4 teaspoon Dried Red Chili Flakes
  • 3/4 pound Large Shrimp
  • 3 pinches Fresh Parsley
  • 1 tablespoon Minced Garlic
  1. In a Medium Saucepan, Heat 1/2 TB Coconut Oil
  2. Add: 1/2 Red Onion, Chopped 1 Jalapeno Pepper, Chopped 1 TB Minced Garlic
  3. Cook on Medium heat, stirring occasionally until onions become fairly soft & translucent
  4. Add: 2 Roasted Red Peppers (pureed in food processor, slightly chunky) 1 1/2 TB Tomato Sauce 1/2 Cup Vegetable Broth 1 Teaspoon Dried Marjoram 1/2 Teaspoon Mrs. Dash Original Fresh Black Pepper Chili Powder & Red Chili Flakes (add more or less based on your desired level of heat)
  5. Stir & Simmer on Low Heat for about 10 minutes
  6. Add 3/4 lb of Large (31-40 count) Peeled & De-veined Shrimp (about 20-22 shrimp)
  7. Cover & Simmer for about 6-8 minutes on low heat, or until shrimp are cooked through.
  8. Sprinkle with Fresh Parsley
  9. **ChefTiffy Tip** I usually leave the tails on my shrimp, but decided to remove them before cooking so this meal would be easier to eat and enjoy the flavor of the spicy sauce.

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