Skillet Shrimp
This skillet shrimp recipe is full of incredible flavors. It features plump juicy shrimp, ham, bell peppers and lotsa garlic, in an easy buttery wine sauce. It's perfect over white rice, grits, pasta or my favorite, mashed yuca!
Servings: 4 Servings
Ingredients
For the Shrimp Marinade:
- 1 lb of shrimp peeled, deveined
- ½ tsp of smoked paprika
- black pepper to taste
- 2 cloves of garlic minced
- 1 tsp of olive oil
For sauce:
- 4 Tbsp of butter
- ½ onion diced
- ½ cup of uncured ham diced
- 1 green bell pepper diced
- 4 cloves of garlic minced
- ½ cup white whine
- ½ cup of chicken stock
- salt and pepper to taste
- About 2 Tbsp minced parsley
Instructions
- Season the shrimp with a little salt, then combine all the ingredients of the marinade in a medium bowl. Set aside for about 10 mins.
- In a large skillet, melt a tbsp of butter, over medium to high heat.
- Add the onion, and cook until transparent, about 2 mins.
- Add the ham, and cook until it begins to brown, about 4-5 mins.
- Add the garlic, and cook until fragrant, about a minute or 2.
- Add the bell pepper, cook for another 2 mins.
- Make some room in the middle of the skillet, and add another tbsp of butter. To that, add the shrimp and cook for about 2 mins, stir.
- Add the wine and cook until reduced, about 2 mins.
- Add the sriracha, season with salt and pepper to taste and stir.
- Add the stock and let it reduce a little, 2 mins.
- Add the remaining 2 tbsp of the butter, and stir.
- Turn off the heat, and add one tbsp of the chopped parsley.
- Use the remaining parsley to garnish.