Cajun Shrimp Saute' = 3 points
Weight Watchers Recipe = 3 points
Here's a quick, tasty meal using a mix of sweet peppers. Feel free to mix and match peppers though, adding a small chopped jalapeño for extra heat if you like.k
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne papper
- 1/4 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1 pound uncooked shrimp, large, peeled, deveined, rinsed, patted dry
- 4 tsp olive oil, divided
- l large uncooked onion, coarsely chopped
- 1 Tbsp minced garlic
- 2 large yellow peppers, coarsely chopped
- 1 large raw Cubanelle pepper, cut into 1/2-inch dice
- 1/2 cup fresh parsley, roughly chopped
- 1/2 medium lemon, cut into 4 wedges
1. In a small bowl, stir together paprika, oregano, cayenne, salt, and pepper. Place shrimp in a large bowl; toss with half of spice mix and set aside.
2. Hear a large nonstick skillet over medium-high heat; 1 Tbsp oil and swirl to coat pan. When oil is hot, add onion; sauce' 3 minutes. Add garlic; cook, stirring often, 1 minute. Add both types of peppers and remaining spice mixture; sauce' until tender crisp and lightly golden, 4-5 minutes. Spoon mixture into a serving bowl; cover and set aside.
3. Set same skillet over medium-high heat; add remaining tsp oil and swirl to coat pan. Add shrimp in a single layer, salute' 2 minutes and flip shrimp. Saute' until shrimp are cooked through, 2 minutes more; add reserved pepper mixture and toss to heat through. Serve immediately, topped with chopped parsley and a squeeze of lemon.
4. Serving size: 1 1/2 cup
Notes: This dish would be great served over quinoa, brown rice or couscous.