We occasionally eat at a classic, go-to Cuban restaurant called Las Vegas Cuban Cuisine . They make a delicious Shrimp in Garlic Sauce with Bell Peppers. I love it so much that I decided to recreate it, and the result is amazing. I am excited to share my version with all of you.
Serves: 4-6 Degree of difficulty: Easy
Prepping time: 15 minutes
Cooking time: 13-15 minutes
- 1.5 lb. large-sized shrimp, peeled and deveined
- 3/4 – 1 cup of garlic, chopped
- 2-3 bell peppers, Green & red, you can also add yellow, cut in julienne
- 1 medium onion, sliced
- Sprinkle of smoked paprika, not pictured
- 1/2 cup of olive oil + more to drizzle
- 1.5 cup dry white wine, Chardonnay
- Salt to taste, pepper flakes optional
1) In an extra-large pan, over medium-high heat, heat up 1/4 cup olive oil, saute’ onions and peppers for about 8-10 minutes, or to desired tenderness. Add the seasonings, and garlic, as soon as they release their aroma, deglaze with the wine. Let it reduce for 1 minute. Remove and set aside.
2) In the same pan, add the rest of the olive oil, sauté the shrimp for about 1 minute or so on each side. Place the veggies back in the pan. Let is simmer for a couple of minutes until the shrimp is no longer translucent. Do not overcook them, as they will get chewy.
I usually serve the shrimp over white rice like they do it at the restaurant. You certainly can use brown rice, or another grain of your choice. Drizzle with olive oil.
Tip) For a quicker version, If you don’t want to pan fry the shrimp, just add them to the peppers in the last 5 minutes or so. (There will be no need, to remove the peppers and set aside) Make sure you use all the oil from the beginning. I have tried both methods, and they work well. If this is confusing, please disregard it, and stick to the above method.
Wine pairing suggestions: Either use the same wine you used to cook, (make sure it’s drinkable) or a nice chilled white Rioja.
Buen Provecho! (Enjoy your meal)
Happy Cooking from My Kitchen to Yours,