30 Minute Shrimp with Roasted Red Pepper Sauce (Edit recipe)

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Looking for an easy, relatively quick, and healthy weeknight meal? Okay, let’s be real: who isn’t. In addition to being all of those things, here’s a few other reasons why I love this recipe: – It has unique flavors and textures- something like this certainly hasn’t been in my repertoire, and I haven’t seen a whole lot of it around in blogs and publications either. Variety is key for me to not get bored! – It involves shrimp, a great protein source and one that cooks super quickly. Don’t worry about buying shrimp the day of or day before- instead, keep some shrimp in your freezer until the day of and then defrost before using. – Roasted red peppers give this sauce a huge flavor boost. While there are tomatoes in it as well, the peppers give it a totally different feel than your typical tomato sauce. Bonus: You can bottle this sauce and store it in the fridge for up to a week. It’s a great addition to anything (eggs, grilled cheese, veggies).

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PREP TIME

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COOK TIME

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INGREDIENTS

11

Serves: 4-6

Ingredients

1-2 Tbsp Extra Virgin Olive Oil
1 Vidalia Onion
3 cloves Garlic
1/2 cup White Wine, (dried)
2 Tbsp Sherry Wine
2 Tomato, (heirloom) diced or one can of tomatoes
2/3 cup Roasted Red Pepper
2 Tbsp Tomato Paste
1/2 cup Coconut Milk, + 2 tbsp
Kosher Salt
1 lb Shrimp, Raw, cleaned and pealed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a large skillet over medium heat. Add in olive oil, onion, and garlic. Saute until onion is lightly browned, about 5 minutes.
Add in tomato paste, white wine, sherry cooking wine, tomatoes and red peppers. Turn heat up to medium/high until wine is bubbling a lot, and then lower heat to a simmer and it is lightly bubbling. Simmer until wine is mostly reduced into a thicker liquid, most of it evaporated, about 10 minutes (if using canned tomatoes, this will be about 15-20 minutes).
Spoon mixture into a blender and add in coconut milk/heavy cream. If using heavy cream, let the mixture cool a bit (not steaming) before adding in cream. Blend on high until mostly smooth (up to you how chunky you want it).
Using the same large skillet (it doesn’t have to be cleaned because the sauce will be going right back in in a second), add a touch more olive oil and the shrimp. Saute, stirring occasionally, until shrimp is just turning pink and opaque, but not fully cooked (about 3-4 minutes). Add the red pepper sauce back in and continue to cook until shrimp is fully done, about 4 more minutes.
Top with fresh herbs and serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	212
Fat:	11 g
Carbohydrates:	12 g
Protein:	15 g
Cholesterol:	165 g
Sodium:	1110 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.