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Prep Time: 22 Minutes Cook Time: 39 Minutes |
Ready In: 61 Minutes Servings: 4 |
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Sweet and spicy shrimp with pasta....YUMMY!! I haven't tried this one yet, because I just found it in my Southern Living Cookbook, but my parents live in Lafayette, Louisiana so I feel obligated. OH and it sounds really good too! Ingredients:
1 1/4 lbs medium-sized shrimp, unpeeled |
2 cups water |
1 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
2 tablespoons butter, melted and divided |
2 medium red bell peppers, chopped |
1 large onion, chopped |
1 tablespoon jalapeno pepper, seeded and chopped |
4 medium tomatoes, peeled, seeded and chopped |
1/4 teaspoon brown sugar |
1/4 teaspoon ground red pepper |
1/8 teaspoon white pepper |
2 garlic cloves, minced |
hot cooked linguine |
Directions:
1. Peel shrimp, reserving the shells. Devein shrimp if desired, and set aside.
2. Combine the shrimp shells, 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper in a medium saucepan; bring to a boil.
3. Reduce heat and simmer, uncovered, for 15 minute.
4. Pour the stock through a strainer into a bowl and discard the shells. Set aside 1/4 cup shrimp stock for other uses, if desired.
5. Cook shrimp in 1 Tbs butter in a large saucepan over medium-high heat, stirring constantly, 3 min or until shrimp turn pink.
6. Remove shrimp from pan, set aside and keep warm.
7. Cook the bell pepper, onion and jalapeno in remaining 1 Tbs butter in pan over medium-high heat, stirring constantly for 5 min or until vegetables are tender.
8. Stir in remaining 1/2 tsp salt and 1/4 tsp ground black pepper, tomato, brown sugar, red pepper, white pepper, and garlic; cook for 5 min, stirring occasionally.
9. Add the reserved 1/4 cup shrimp stock and cook for 5 min, stirring occasionally.
10. Add the shrimp and cook until mixture is thoroughly heated, stirring occasionally.
11. Serve over linguine.
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