Savory Zesty Shrimp
2 pounds 21/25 count wild Gulf of Mexico shrimp, cleaned and thawed
2 cups orange or red sweet peppers, chopped
2 cups sweet onions, chopped
1 cup poblano peppers, chopped
1/4 cup extra virgin olive oil
1 tablespoon fresh garlic, chopped
2 tablespoons tomato paste
1/2 cup white wine
1 tablespoon worcestershire sauce
2 teaspoons salt
2 teaspoons black pepper
1 cup heavy whipping cream
1 cup scallions, sliced for garnish
1 tablespoon hot sauce to taste
Heat olive oil, saute peppers and onions about 3-5 minutes until tender, add garlic, saute 30 seconds. Add tomato paste, cook for 1-2 minutes until darkened in color. Add wine, worcestershire, salt and pepper, bring to a boil. Add cream, lower temperature to simmer and add shrimp. Cook until pink about 5 minutes. Add hot sauce.
Serve hot over cheese grits and garnish with scallions.
Serves 4 to 6 people. Enjoy!