Ingredients

Main Dish

• 1 1/4 lb large shrimp , peeled and deveined
• 1 tbsp. all purpose flour
• 1 to 2 tsp. paprika , smoked Spanish
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. coriander , ground
• 1/4 tsp. cayenne
• 1/4 tsp. sugar
• 1 tbsp. butter
• 3 tbsp. extra virgin olive oil
• 1/2 red onion , thinly sliced
• 4 cloves garlic , chopped
• 1/2 green Bell Pepper , cored and sliced
• 1/2 yellow Bell Pepper , cored and sliced
• 1 cup canned diced tomato
• 1/3 cup chicken broth , or vegetable broth
• 2 tbsp. white wine
• 2 tbsp. fresh lemon juice
• 1/3 cup parsley , fresh and chopped

Instructions

Instructions:

1. Pat the shrimp dry and place in a large bow (if frozen, allow to thaw first). Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until shrimp is well coated.
2. In a large cast iron skilled, melt the butter with the olive oil over medium heat. Add the red onion and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant. Add the bell peppers and cook for another 4 minutes, tossing occasionally.
3. Add the shrimp, cook for 1-2 minutes, then add the diced tomatoes, broth, white wine, and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
4. Stir in the chopped fresh parsley and serve.