Skillet Shrimp
This skillet shrimp recipe is full of incredible flavors. It features plump juicy shrimp, ham, bell peppers and lotsa garlic, in an easy buttery wine sauce. It's perfect over white rice, grits, pasta or my favorite, mashed yuca!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb of shrimp (peeled, deveined)
- ½ tsp of smoked paprika
- black pepper to taste
- 2 cloves of garlic (minced)
- 1 tsp of olive oil
- 4 Tbsp of butter
- ½ onion (diced)
- ½ cup of uncured ham (diced)
- 1 green bell pepper (diced)
- 4 cloves of garlic (minced)
- ½ cup white whine
- ½ cup of chicken stock
- salt and pepper to taste
- About 2 Tbsp minced parsley
Instructions
- 1
Season the shrimp with a little salt, then combine all the ingredients of the marinade in a medium bowl. Set aside for about 10 mins.
- 2
In a large skillet, melt a tbsp of butter, over medium to high heat.
- 3
Add the onion, and cook until transparent, about 2 mins.
- 4
Add the ham, and cook until it begins to brown, about 4-5 mins.
- 5
Add the garlic, and cook until fragrant, about a minute or 2.
- 6
Add the bell pepper, cook for another 2 mins.
- 7
Make some room in the middle of the skillet, and add another tbsp of butter. To that, add the shrimp and cook for about 2 mins, stir.
- 8
Add the wine and cook until reduced, about 2 mins.
- 9
Add the sriracha, season with salt and pepper to taste and stir.
- 10
Add the stock and let it reduce a little, 2 mins.
- 11
Add the remaining 2 tbsp of the butter, and stir.
- 12
Turn off the heat, and add one tbsp of the chopped parsley.
- 13
Use the remaining parsley to garnish.