Author Notes
Need a KICK? This stewy seafood dish is sure to heat things up! —Tiffany
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Ingredients
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1/2 tablespoon
Coconut Oil
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1/2
Red Onion, chopped
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1
Jalapeno, chopped
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2
Roasted Red Peppers, pureed
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1.5 tablespoons
Tomato Sauce
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1/2 cup
Vegetable Broth
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1 teaspoon
Dried Marjoram
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1/2 teaspoon
Mrs. Dash Original Seasoning
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1 dash
Fresh Cracked Black Pepper
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1 teaspoon
Chili Powder
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1/4 teaspoon
Dried Red Chili Flakes
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3/4 pound
Large Shrimp
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3 pinches
Fresh Parsley
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1 tablespoon
Minced Garlic
Directions
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In a Medium Saucepan, Heat 1/2 TB Coconut Oil
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Add:
1/2 Red Onion, Chopped
1 Jalapeno Pepper, Chopped
1 TB Minced Garlic
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Cook on Medium heat, stirring occasionally until onions become fairly soft & translucent
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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)
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Stir & Simmer on Low Heat for about 10 minutes
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Add 3/4 lb of Large (31-40 count) Peeled & De-veined Shrimp (about 20-22 shrimp)
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Cover & Simmer for about 6-8 minutes on low heat, or until shrimp are cooked through.
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Sprinkle with Fresh Parsley
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**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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