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Categories:
coconut oil red onion red peppers tomato sauce vegetable broth dried marjoram fresh cracked black pepper chili powder red chili flakes shrimp parsley garlic
Viewed: 8 - Published at: 7 years agoIngredients
- 1/2 tablespoon Coconut Oil
- 1/2 Red Onion, chopped
- 1 Jalapeno, chopped
- 2 Roasted Red Peppers, pureed
- 1.5 tablespoons Tomato Sauce
- 1/2 cup Vegetable Broth
- 1 teaspoon Dried Marjoram
- 1/2 teaspoon Mrs. Dash Original Seasoning
- 1 dash Fresh Cracked Black Pepper
- 1 teaspoon Chili Powder
- 1/4 teaspoon Dried Red Chili Flakes
- 3/4 pound Large Shrimp
- 3 pinches Fresh Parsley
- 1 tablespoon Minced Garlic
Method
- In a Medium Saucepan, Heat 1/2 TB Coconut Oil
- Add: 1/2 Red Onion, Chopped 1 Jalapeno Pepper, Chopped 1 TB Minced Garlic
- Cook on Medium heat, stirring occasionally until onions become fairly soft & translucent
- Add: 2 Roasted Red Peppers (pureed in food processor, slightly chunky) 1 1/2 TB Tomato Sauce 1/2 Cup Vegetable Broth 1 Teaspoon Dried Marjoram 1/2 Teaspoon Mrs. Dash Original Fresh Black Pepper Chili Powder & Red Chili Flakes (add more or less based on your desired level of heat)
- Stir & Simmer on Low Heat for about 10 minutes
- Add 3/4 lb of Large (31-40 count) Peeled & De-veined Shrimp (about 20-22 shrimp)
- Cover & Simmer for about 6-8 minutes on low heat, or until shrimp are cooked through.
- Sprinkle with Fresh Parsley
- **ChefTiffy Tip** I usually leave the tails on my shrimp, but decided to remove them before cooking so this meal would be easier to eat and enjoy the flavor of the spicy sauce.
