Spices: 1/2 tsp. red pepper flakes, 1/2 Tbs. dried oregano, 1/2 Tbs. paprika, 1/4 tsp. dried thyme
1
Tbs. evoo (extra virgin olive oil)
1
large yellow onion, diced
1
sweet red bell pepper, diced
3
garlic cloves, minced
1/2
cup white wine or chicken broth
½
cup bottled Caesar salad dressing (I love to use Cardini’s)
¼
cup Worcestershire sauce (woozy)
½
-1 tsp. chipotle sauce
Kosher
salt and freshly ground black pepper, to taste
2
lbs. large raw shrimp
French
bread, sliced thick, toasted
Bloom spices in a large, dry non-stick
skillet over medium heat for a few seconds, just until fragrant. Add evoo to spices in pan, then stir in onion
and pepper; cook for 3-4 minutes, until onion is softened and translucent; add
garlic and cook just until fragrant, approx. 30 seconds longer. Stir in wine to
deglaze pan, bringing up any bits of fond attached to the bottom of the pan.
Increase heat to medium high; add bay leaves, dressing, woozy and chipotle
sauce; bring to a high simmer; season with salt and pepper, to taste. Add
shrimp and cook 3-4 minutes, stirring occasionally, cooking just until shrimp
turn from gray to pink in color; remove from heat. Serve at once using the
grilled bread to sop up the sauce.
Delicious served over rice or polenta!
Now You're Cookin',
Chef Alli