Post Thanksgiving laziness anyone? I know I’m still kind of full and still feeling the turkey tryptophan (even though I recently read a serving of chicken has about the same amount of tryptophan as a serving of turkey, fun fact). Plus I had my Dad visiting the past week and I just haven’t been doing much blogging since I’ve been running around town. Sounds like it’s time for an easy classic meal.
I found this recipe from Pinterest a while ago and have made it a handful of times and each time I am amazed at how quickly this recipe comes together and how happy my tummy feels after. I tend to feel lighter when eating shrimp and the little extra kick of spice is right up my alley. I usually make it over angel hair pasta and let it get nice and saucy, but you can serve it over rice or quinoa or even just make the shrimp. Either way you’ll be done in less than 30 minutes and I am sure you’ll be satisfied.
I kept this recipe very close to Lana’s but I changed up the pepper to satisfy TJ and of course, I had to add some wine. Wine and garlic people–it’s my weakness. Let’s indulge in our weaknesses and get cookin…
Start by melting butter and oil in a skillet over medium-high heat. Add garlic, onion and poblano pepper and cook until the onions begin to brown and become translucent. Then add the red pepper flakes and oregano.
Add tomatoes, stir in with the onions and peppers and let cook for a minute or two. Then, I like to push the tomato mixture to the sides of the pan and leave an empty circle in the middle. Pour in the wine and scrape up the pan to get any of the flavors off the pan and infused with the wine. Stir it all together.
Add in chicken stock and let everything simmer together for a few minutes.
Now, I made this with some angel hair pasta, and if you are doing that I recommend pulling the pasta over at this time and mix it in with the shrimp and sauce. Once you stir it around, sprinkle with cilantro and serve.
1 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1/2 an onion, chopped
1 poblano pepper, chopped
1/4 tsp red pepper flakes
1/2 tsp oregano
1 can diced tomatoes
salt and pepper (about 1/2 tsp of each)
1/2 cup white wine
2 oz chicken stock (I used frozen ice cubes I still have)
1 lime, zest and juice
1 lb shrimp, peeled and deveined
2 tbsps cilantro, chopped
1) If you are using frozen shrimp like I did, follow directions to defrost (usually placing frozen shrimp in a colander and let cold water run over it for about 5 minutes).
2) Melt butter and oil in a skilled over medium-high heat and add garlic, onion and poblano pepper. Cook until onions begin to brown and become translucent.
3) Add the red pepper flakes and oregano.
4) Add in the can of tomatoes, stir together and let cook for about 1-2 minutes.
5) Push the tomato mixture to the sides of the pan and leave an empty circle in the middle. Pour in wine and scrape up the pan to get any of the pan flavors infused into the wine. Stir together with the tomato mixture.
6) Add in the chicken stock and let everything simmer together for a few minutes.
7) Add the shrimp, lime juice, zest and salt and pepper.
8) Cook until shrimp are just pink.
9) Optional step: If you are cooking with pasta, add your pasta into the pan to soak in the juices of the sauce and mix in with the tomato mixture.