We’ve been working on eating down the freezers AND staying on budget. Just for the record, eating down the freezers DOES help the budget, except when you see a great sale on some frozen foods and think, hey, I’ve got plenty of room in the freezers for that!
Ahem. It happens 😉
So, I was out of shrimp. Who would have thought that day would come? But never fear, there’s always a sale on shrimp somewhere so of course, I bought more!
Not stock up more, but more. Because I wanted to make this … *Sorry the pictures are crappy, they are OLD and well, if I can, I’ll try and take NEW pics when we make it this week!*
When I came across this recipe, I immediately fell in love with the picture … and then the SUPER SIMPLE list of ingredients. Awww, yeah, we can do this.
Of course, I had to stop at the store to get me a chili … which brings me to the next point:
Are all chilis created equal? No, they aren’t. But heck if I know the difference from one to another…I need to go google a guide and see what’s what …
So here you have it, without further ado … and I must say, it’s pretty damn good!
a generous handful of shrimp, peeled and devined (luckily, I was on top of my game that morning and took out a handful from the freezer)
1 to 2 garlic cloves, thickly sliced OR just use the stuff you have minced already
1 chili, seeds removed and sliced
sliced up sweet peppers
pinch of paprika
chopped parsley to garnish
sliced green onions for garnish
Crusty bread for sopping up the juicy stuff 🙂 … found a half loaf of cubano bread in freezer … may have to grill it up.
Heat oil over medium low heat and add garlic and peppers. Let cook for about 2 minutes and then add the shrimp and paprika. Cook til shrimp is pink and done, add salt.
Dish up in a large, flat dish, sprinkle with parsley and serve with crusty bread. Yummm…. this is a definite keeper!
I opted to toast the bread in the same skillet after I was done cooking … it worked out pretty well …
Ok….so as much as I loved the dish (and the concept, so quick and easy!) … I went a little heavy on veggies and not heavy enough on the shrimp. Also, I think next time, I will do oil AND ghee … I think I used too much oil, and the heat needs to be more towards the medium range, I think. Also, the chili definitely gave it a KICK. Ummm, not a problem, except I was HOT from cooking, eating, drinking and rushing to get ready to go out with my girlfriend … then I had a slight case of burpees the rest of the evening! Yes, I WILL make it again but more shrimp, less veggies, add butter AND definitely cook up the bread in skillet!