Shrimp and Peppers with Garlic Butter Toast
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 2red bell pepper
- 1 mediumyellow onion
- 4 clovesgarlic
- 3 tablespoonbutter
- ½ cupwhite wine
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- 1 loafcrusty bread (thick slices)
Prep
- 01
Peel and devein 1 pound large shrimp if not already done.
- 02
Dice 2 red bell peppers into 1-inch chunks.
- 03
Dice 1 medium yellow onion.
- 04
Mince 4 cloves garlic.
- 05
Cut 4 thick slices from a crusty loaf.
Method
- 01
Heat 1 tablespoon butter in a large skillet over medium-high heat. Toast bread slices until golden on both sides, about 1 minute per side. Transfer to plates and rub with a raw garlic clove, then set aside.
- 02
In the same skillet, melt 2 tablespoons butter over medium-high heat. Add diced onion and cook for 3 minutes until softened. Add diced bell peppers and cook for 4 minutes, stirring occasionally, until peppers are just tender-crisp.
- 03
Push vegetables to the side of the skillet. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- 04
Add shrimp to the pan in a single layer and cook for 2 minutes without stirring. Flip shrimp, then stir everything together and cook for another 1 to 2 minutes until shrimp are pink and cooked through.
- 05
Pour in white wine and squeeze juice from 1 lemon. Bring to a gentle simmer for 1 minute, scraping up any browned bits from the bottom. Taste and adjust salt and pepper.
- 06
Spoon the shrimp, peppers, and sauce over the garlic toast. Serve immediately.
Spice Tips
For a touch of heat, increase the red pepper flakes to 1/2 teaspoon. A pinch of smoked paprika adds depth. If you prefer a creamier sauce, stir in 2 to 3 tablespoons of heavy cream or mascarpone at the end.