Ingredients
- 4 tbsp olive oil, divided
- 2 red bell peppers, cut into thin strips
- 1/2 seedless cucumber, thinly sliced (1 1/2 cups)
- 1/4 tsp salt, divided
- 4 lg garlic cloves, minced
- 1 lb peeled and deveined shrimp (thawed if frozen)
- 1 tbsp smoked paprika
- 1/2 tsp freshly ground black pepper
- 2 tbsp medium-dry sherry (optional)
- 2 tbsp freshly squeezed lemon juice
Details
Cooking time 25mins
Preparation
Step 1
1.) Warm 1 tbsp of the oil in a large, deep, heavy skillet over medium heat. Add the bell peppers, cover, and cook, stirring often, for about 5 minutes or until tender. Add the cucumber and 1/8 tsp of the salt, cover, and cook, stirring often, for 3 minutes or until tender and becoming translucent. Transfer the vegetables to a serving dish. Cover to keep warm.
2.) Combine the garlic and remaining 3 tbsp oil in the small skillet over medium heat. Cook, stirring, for about 1 minute or until fragrant.
3.) Stir in the shrimp and sprinkle with the paprika, black pepper, and remaining 1/8 tsp salt. Cook, stirring often, for 5 to 7 minutes or until the shrimp are opaque. (If the pan becomes very dry, add 1 or 2 tbsp water.)
4.) Add the sherry, if using, and lemon juice. Cook, stirring, for 1 minute or until the pan juices are bubbly and thickened. Serve the shrimp over the vegetables.
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