1 pound medium shrimp, cleaned, peeled, tails removed
¼ cup finely diced white onion
2 cloves garlic, minced
1 large red bell pepper, roasted and sliced into thin strips
Pinch of chipotle or Cayenne pepper
Salt and freshly cracked pepper
Juice of ½ a lemon
1. In a medium bowl combine the shrimp with chipotle or Cayenne pepper, salt, fresh cracked pepper, lemon juice and about 2 tablespoons of olive oil, set aside.
2. In a large saute pan, heat 2 tablespoons of olive oil to medium-high heat, add the onions and cook for 3 to 4 minutes, add the garlic and cook for 1 more minute. Add the shrimp and cook just until shrimp turns pink, 3 to 4 minutes, add the roasted red pepper, stir well to combine. Taste for salt, cover and remove from heat.
Note: I used this shrimp dish to fill my corn dough empanadas, adding some fresh cilantro as I filled them. Guy Fieri's recipe called for raw shrimp with fresh red peppers and cilantro in a wonton wrapper, then they were fried. I decided to cook it all and add onions and garlic for more flavor.
Other recipes by Sonia:
Annatto-Citrus Marinated Chicken
Cheesy Chorizo Bread
Dulce de Leche and Chocolate Chip Chimichangas
Pork Chile Colorado
Polvorones (Mexican Shortbread Cookies)
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas