Shrimp and Bell Pepper Skillet
Peppery Cauli "Couscous"
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1 red or yellow bell pepper, chopped
- 2 shallots, chopped
- 3 Tbsp olive oil
- 1½ lb peeled and deveined, large raw shrimp
- ½ tsp salt
- ½ tsp pepper
- ½ cup low-sodium chicken broth
- ¾ cup heavy cream
- 2 tsp smoked paprika (or use regular)
- 1 (5-oz) pkg baby spinach
Instructions
- Cook bell pepper and shallots in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned and tender. Add shrimp; sprinkle with salt and pepper. Cook 2 minutes or until just beginning to turn pink.
- Stir in broth, cream, and paprika; cook 5 minutes until slightly thickened. Stir in spinach; cook 2 minutes or until spinach wilts and shrimp are firm and done. Serve over Peppery Cauli "Couscous" recipe.
Side Dish Ingredients
- 2 (10-oz) pkg frozen riced cauliflower
- 3 Tbsp butter
- 1 tsp pepper
- ½ tsp salt
Side Dish Instructions
- Cook cauliflower rice according to package directions; drain. Stir in butter, pepper, and salt.
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