- Prep Time
- 15 mins
- Total Time
- 20 mins
Ingredients
- 1
- Extra Virgin Olive Oil
- 15
- 1/2
- Red onion, sliced
- 0
- 1/4
- Chopped each red, yellow and orange peppers
- 60
- 1
- Moroccan Spice Blend
- 5
- 1
- Frozen raw Shrimp (31/40), defrosted and peeled
- 340
- 2
- Garlic, minced
- 0
- 1/4
- Flame Roasted Red Pepper Tapenade
- 60
- 1
- Each lemon juice and minced parsley
- 15
- 2
- Hot sauce or more to taste
- 10
- 6
- Lemon wedges
- 0
Method
Step 1
Heat oil in a large skillet over medium-high heat. Add onions and sauté until lightly softened, about 2 minutes.
Step 2
Stir in peppers and Moroccan Spice Blend and sauté 1 minute.
Step 3
Add shrimps and garlic; sauté until shrimps are firm and pink in colour, about 2 minutes.
Step 4
Stir in tapenade and heat through. Season with lemon juice and parsley and add hot sauce to taste. Garnish with lemon wedges.
Tips
Rendement : 500 ml (2 tasses)
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Nutritional Facts Per Serving
- Calories:
- 80
- Fat:
- 3 g
- Carbs:
- 4 g
- Protein:
- 8 g
