Name: Pan-Roasted Sizzling Shrimp
Yield: Makes 2 servings
Ingredients: 2 tablespoons olive oil; 12 large shrimp, peeled, deveined; 1 red bell pepper, seeded, cut into thin strips; 1 fresh Anaheim chile, seeded, cut into thin strips; 1/2 jalapeño chile, cut lengthwise, seeded, cut into thin strips; 1/2 small onion, cut into thin strips (about 1 cup); 1 garlic clove, minced; 1/2 teaspoon cumin; Salt and pepper

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Pan-Roasted Sizzling ShrimpLeo Gong

Improv: Replace the shrimp with sea scallops and use only poblano chiles.

Recipe information

Yield
Makes 2 servings

Ingredients

Heat in wok or large skillet over high heat until almost smoking:

2 tablespoons olive oil

Add and stir constantly for 3 minutes:

12 large shrimp, peeled, deveined

Add and continue cooking until shrimp are cooked through and peppers are slightly charred, about 3 minutes:

1 red bell pepper, seeded, cut into thin strips

1 fresh Anaheim chile, seeded, cut into thin strips

1/2 jalapeño chile, cut lengthwise, seeded, cut into thin strips

1/2 small onion, cut into thin strips (about 1 cup)

Add and stir to combine:

1 garlic clove, minced

1/2 teaspoon cumin

Salt and pepper

Preparation

Step 1
Remove from heat and garnish with:
Step 2
Chopped fresh cilantro
Step 3
Serve hot over Lime-Scented Rice .

TagsShrimp Shellfish Seafood Bell Pepper Vegetable Main Dinner Dairy Free Gluten Free Nut Free Keto Saute Wok Bon Appétit

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