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
- 1/2 cup olive oil + more to drizzle
- 1 medium onion, sliced
- 3 bell peppers, green, red and yellow, cut in julienne
- 3/4 cup garlic, chopped
- Sprinkles of smoked paprika
- Salt to taste
- pepper flakes, optional
- 1.1/2 cup dry white wine
- 1.1/2 lb. extra-large shrimp, peeled and deveined
1) In an extra-large pan, over medium-high heat, heat up olive oil, saute’ onions and peppers for about 7-9 minutes. Add garlic, paprika, salt, pepper flakes. Cook and stir for 1-2 minutes. Deglaze with wine. Let it reduce, 1 minute.
2) Add shrimp, let is simmer for 3-5 minutes, or until 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.
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! (Bon Appetit!)
Happy Cooking from My Kitchen to Yours,