How to make
Ingredients
- 2 tbsp (25 mL)Oil from PC®Black Label Hot Cherry Peppers
- HalfSmall red onion, finely chopped
- 1Clove garlic, minced
- 1/3 cup (75 mL)Drained PC®Black Label Hot Cherry Peppers (about 10 peppers)
- 1/2 tsp (2 mL)Each salt and freshly ground black pepper
- 1/4 tsp (1 mL)PC®Black Label Smoked Paprika Spice
- 1 pkg (400 g)PC®Raw Zipperback Large Pacific White Shrimp, thawed, peeled and patted dry
- 2 tbsp (25 mL)Dry white wine
- 1 tbsp (15 mL)Chopped fresh parsley
How to make
- Step 1Heat oil in large nonstick skillet over medium-high heat; cook red onion, stirring often, until softened, 2 to 3 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds.
- Step 2Stir in cherry peppers, salt, black pepper and paprika. Add shrimp; cook, stirring often, until pink and opaque throughout, about 3 minutes.
- Step 3Add wine; cook, stirring, until slightly reduced, about 1 minute. Add parsley; toss to coat.
