Garlic Shrimp Skillet with Roasted Red Pepper Sauce

• Gluten free
• Paleo

• Seafood

  • 1 lb Shrimp, medium-sized

• Produce

  • 1 cup Baby tomatoes
  • 1/4 cup Cilantro
  • 7 cloves Garlic
  • 1 Jalapeno pepper
  • 1 Red bell pepper, large
  • 1/2 Red onion, medium-sized

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Black pepper
  • 1/8 tsp Black pepper
  • 1/4 tsp Chili powder
  • 1 Kosher salt
  • 1/4 tsp Kosher salt
  • 1/4 tsp Paprika, smoked

• Oils & Vinegars

  • 5 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on jessicagavin.com

Description

Directions

• Preheat broiler and place rack about 6 to 8 inches from heat source. In a large bowl toss red pepper, jalapeno, onion wedges, tomatoes and garlic with 1 tablespoon oil. Season vegetables lightly with salt and pepper. Evenly spread vegetables on a large sheet pan covered with foil.
• Broil vegetables until softened and lightly charred, 10 to 12 minutes.
• Purée pepper mixture in a blender for about 1 minute until smooth. Add 1 tablespoon lemon juice and ¼ teaspoon salt. Slowly add 2 tablespoons of olive oil while blender is running, puree until smooth sauce forms, about 30 seconds. Taste sauce and season with more salt and pepper as desired.
• In a medium sized bowl, combine shrimp, garlic, ¼ teaspoon salt, ⅛ teaspoon black pepper, cumin, paprika, chili powder and 1 tablespoon olive oil.
• Heat a large skillet over medium heat with 1 tablespoon olive oil. When oil is nice and hot, add the seasoned shrimp to the pan and cook 2 minutes on each side until the shrimp is pink in color. Season with more salt and black pepper if desired. Garnish with chopped cilantro, serve with lemon wedges and top with red pepper sauce, or serve sauce on the side.

Nutrition