Serves 16
37 min
Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika
Recipe GLPRf614af33dff9cd
Plump jumbo shrimp and sweet red bell peppers roasted together in a aromatic garlic, smoked paprika, and cayenne oil, then finished with a rich sherry reduction. This elegant Mediterranean-inspired dish is quick to prepare, naturally low in carbohydrates, and full of bold, savory flavor. Serve warm or at room temperature for a versatile main course.
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Ingredients
Nonstick vegetable oil spray
3 pounds Uncooked jumbo shrimp, peeled with tails left intact, deveined
3 Red bell peppers, cut into 1½-inch triangles
6 tablespoons Olive oil
6 Garlic cloves, minced
2½ tablespoons Smoked paprika
1 teaspoon Cayenne pepper
1½ tablespoons Fresh oregano, chopped
½ cup Dry Sherry
Salt, to taste
Black pepper, to taste
Directions
Coat two 13x9x2-inch metal baking pans with nonstick spray. In a large bowl, combine the shrimp, red bell peppers, olive oil, minced garlic, smoked paprika, and cayenne pepper. Toss gently until everything is evenly coated. Distribute the mixture evenly between the two prepared pans, arranging the shrimp in a single layer. Season with salt and pepper to taste. (This can be prepared up to 8 hours in advance; cover and refrigerate until ready to roast.)
Preheat your oven to 400°F. Place both pans in the preheated oven and roast for 10 minutes without disturbing.
Carefully remove the pans from the oven. Turn each shrimp over and sprinkle the fresh chopped oregano evenly over the contents of both pans. Return to the oven and continue roasting until the shrimp are just opaque throughout (internal temperature of 145°F), approximately 7 minutes longer.
Transfer the roasted shrimp and peppers to a serving platter. Place both baking pans directly over two burners on your stovetop set to medium heat. Add half of the dry Sherry to each pan and bring to a boil. Scrape up any browned bits stuck to the bottom of the pans, and continue boiling until the liquid is reduced by half, about 2 minutes.
Drizzle the warm Sherry reduction evenly over the shrimp and peppers on the platter. Serve warm or at room temperature.
