- 1/2 tsp Paprika
- 1/2 tsp Dried Oregano
- 1/4 tsp Kosher Salt
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Black Pepper
- 1 1/2 lbs Shrimp uncooked, large, peeled, deveined, rinsed, patted dry
- 4 tsp CARM Præmium Olive Oil Organic Extra Virgin Olive Oil
- 1 large Onion Coarsely chopped
- 1 tbsp Garlic Minced
- 2 Large Yellow Peppers Coarsely Chopped
- 1 Large Cubanelle Pepper Cut into 1/2-inch pieces. See recipe notes for substitutes.
- 1/2 cup Parsley Fresh, Roughly Chopped
- 1/2 Medium Lemon Cut into 4 wedges.
Stir paprika, oregano, salt, cayenne, and black pepper together in small bowl. Place shrimp in large bowl; toss with half of spice mixture and set aside.
Heat large nonstick skillet over medium-high heat; add 1 tablespoon of oil and swirl to coat pan. When oil is hot, add onion; cook, stirring frequently, just until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add bell peppers and Cubanelle pepper; sprinkle with remaining spice mixture and cook until crisp-tender and lightly golden, 4−5 minutes. Transfer mixture to bowl; cover and set aside.
Set same skillet over medium-high heat; add remaining 1 teaspoon oil and swirl to coat pan. Add shrimp in single layer; cook 2 minutes, then turn shrimp. Cook, stirring, until shrimp are just opaque in center, 2 minutes more; add pepper mixture and toss to heat through. Sprinkle with parsley and serve with lemon wedges.
Serving size: 1½ cups
Cubanelle peppers, also known as Cuban peppers or frying peppers, are mild and richly flavored. If you can’t find them, you can substitute a small green bell pepper or, for a little heat, a fresh poblano pepper.