Shrimp In a Fiery Red Pepper Sauce

  • U Serves 3 People
  • P Prep: 00:10
  • P Cook: 00:25
Shrimp In a Fiery Red Pepper Sauce

Nutritional Facts

per 1 serving size (Recipe makes 3 servings)


Amount Per Serving


Calories 94

Calories from Fat 11


% Daily Values*


Total Fat 1.25

1.92%


Saturated Fat 0.22

1.10%


Polyunsaturated Fat 0.48


Monounsaturated Fat 0.17


Cholesterol 84.00

28.00%


Sodium 459.00

19.13%


Potassium 147.33


Total Carbohydrate 9.13

3.04%


Dietary Fiber 1.87

7.48%


Sugars 1.52


Protein 12.28


Vitamin A 4.33%

Vitamin C 7.67%


Calcium 2.33%

Iron 9.00%


* Nutritional Values are estimated and may vary

³ Description

If you can stand the heat... then get into this shrimp bowl!

² Ingredients

  •  1/2 medium Red Onions
  •  1 pepper Jalapeno Peppers
  •  1 tsp Minced Garlic
  •  1 serving (serving = 1/4 pepper) Mt. Olive Roasted Red Peppers
  •  1/4 serving (serving = 1/2 cup) Trader Joe's Italian Tomato Starter Sauce
  •  1/2 serving (serving = 1 cup) Trader Joe's Organic Vegetable Broth
  •  1 tsp Marjoram (Dried)
  •  1 serving (serving = 1/4 tsp) Mrs. Dash Original Seasoning Blend
  •  1 large shrimp (shelled) Shrimp
  •  1/2 tsp Chili Powder
  •  1/4 serving (serving = 1 tsp) McCormick Crushed Red Pepper Flakes
   

q Directions

In a Medium Saucepan, Heat 1/2 TB Coconut Oil

Add:

1/2 Red Onion, Chopped

1 Jalapeno Pepper, Chopped

1 TB Minced Garlic

Cook on Medium heat, stirring occasionally until onions become fairly soft & translucent

Add:

2 Roasted Red Peppers (pureed in food processor, slightly chunky)

1 1/2 TB Tomato Sauce

1/2 Cup Vegetable Broth

1 Teaspoon Dried Marjoram

1/2 Teaspoon Mrs. Dash Original

Fresh Black Pepper

Chili Powder & Red Chili Flakes (based on your desired level of heat)

Stir & Simmer on Low Heat for about 10 minutes

Add 3/4 lb of Large (31-40 count) Peeled & De-veined Shrimp (about 20-22 shrimp)

Cover & Simmer for about 6-8 minutes on low heat, or until shrimp are cooked through.

Sprinkle with Fresh Parsley

**ChefTiffy Tip**

I usually leave the tails on my shrimp, but decided to remove them before cooking so this meal would be easier to eat and enjoy the flavor of the spicy sauce.

Recipe Provided by @chef_tiffy

U More Recipes By @chef_tiffy:

Baked Coconut Shrimp & Kicked Up Apricot Sauce Coco-Cocoa Quinoa Protein Pudding Soy Glazed Salmon & Ginger Cauliflower & Brown Fried Rice Watermelon Mint Spritzer

 

Scroll