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Shrimp in Tomato-Garlic Sauce

This light yet hearty blend of humble ingredients with sun-kissed Spanish flavors is easily whipped up anytime. Make it a well-rounded meal by serving with steamed brown rice, a simple salad, and a nice Spanish red wine.
Servings 2
Author Eric Lundy

Ingredients

  • 1 tablespoon of your favorite gluten-free flour mix
  • 1½ teaspoons smoked Spanish paprika aka pimentón
  • Kosher salt and freshly ground pepper
  • ¾ pound fresh or thawed frozen large shrimp peeled and deveined
  • 4½ teaspoons olive oil
  • 1 yellow bell pepper seeded and sliced into 1/4-inch-wide strips
  • 4 garlic cloves sliced thin
  • 6 pitted green olives Castelvetrano or Cerignola, quartered lengthwise
  • ¾ cup canned diced tomatoes with their juices
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley leaves or 1 tablespoon dried parsley

Instructions

  1. In a medium bowl, combine the gluten-free flour, smoked paprika, ¾ teaspoon salt, and ¼ teaspoon pepper. Mix to combine.
  2. Pat the shrimp dry with paper towels, then add them to the bowl and toss to evenly coat the shrimp.
  3. In a large skillet, heat the olive oil over medium-high heat until shimmering Add the peppers and garlic slices and cook stirring occasionally, until peppers soften a bit and the garlic is just starting to brown, 3 to 4 minutes. Add the shrimp. Cook for 2 minutes, stirring occasionally, then add the diced tomatoes and their juices, ¼ cup water, and the lemon juice. Stir in the butter and cook, stirring occasionally, until shrimp turns bright orange and is cooked through and the sauce thickens, 5 to 6 minutes. If the sauce becomes too thick, add a few tablespoons water. Season to taste with salt and pepper. Stir in the parsley. Serve immediately.