Pepper Shrimp Saute

I know it's been a little while since my last post.  Things have been pretty busy around the house, but at least I'm getting stuff done!  I probably need to make a short list of what I want to try cooking next, because I've just been too lazy or too busy to pick something out of the hundreds of recipes I want to try.  This recipe was an easy decision, though.  I was at Publix doing some grocery shopping, and they had this recipe featured for taste-testing.  I'm normally not a big fan of shrimp, but I gave it a try and loved it!  About a week later, I tried making it at home.  The full recipe can be found on the Publix website (printer friendly version in link).

(Sorry for the absence of pictures in this post.  I could have sworn I took a picture, but I can't find it.  Maybe I forgot to take one before scarfing it down?)

Pepper Shrimp Saute

Ingredients

• 1 medium yellow onion, coarsely chopped
• 1 large orange (or yellow) bell pepper, coarsely chopped
• 1 small jalapeño pepper, finely chopped
• 1/2 cup roasted red peppers, coarsely chopped
• 3 tablespoons fresh cilantro, coarsely chopped
• 2 pouches boil-in-bag white rice
• 2 tablespoons canola oil
• 1/3 cup chipotle cooking sauce
• 1 cup low-sodium chicken broth
• 12 oz large peeled/deveined shrimp, tails removed
• 1/3 cup sliced, stuffed green olives

Instructions

1. Chop onion, peppers, and cilantro.
2. Prepare rice following stovetop instructions on package.
3. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add onions, bell peppers, and jalapeños; cook and stir 5-6 minutes or until tender and beginning to brown.
4. Reduce heat on pan to medium-low. Add roasted peppers and cooking sauce to onion mixture; cook and stir 2 minutes.
5. Stir in broth and shrimp; simmer 3-4 minutes or until shrimp turn pink and opaque and liquid has reduced by about one-third.
6. Remove pan from heat; stir in olives and cilantro. Season with salt and pepper, if desired. Serve.

I made a few minor modifications when I made this recipe:

• Used some chopped bell peppers that I already had in my freezer (having some ready in the freezer comes in handy a lot!)
• Made rice from scratch instead of using the "boil-in-bag" rice
• Used concentrated chicken broth (comes in little tubs), reconstituted with water (I find it takes up a lot less room in my pantry)
• Used jarred jalapeño slices instead of fresh (it's a staple in our house)
• I also left out the olives...because ick

Cooking with raw shrimp was definitely new for me.  I probably cooked them a little longer than was necessary, but I really didn't want them to be undercooked!  I was a big fan of the chipotle cooking sauce.  It was a little on the pricey side for flavoring, but it really packs a ton of flavor!  It gave the dish the perfect amount of kick.  Also, it wasn't bad leftover (if a little water is added when reheating), but the shrimp does get dry/overcooked when reheating, so it is best to avoid making so much that there is food left over.

The Verdict
Loved it!  Even the hubby liked it.  I am definitely saving this recipe to make again!

See my next post for a Creamy Citrus Salad that goes really well with this recipe...