Latin / Iberian · serves 4 · about 48 minutes
From the Iberia kitchen — dinner, lunch, built around what Gustavo keeps on the shelf.
Ingredients
- 2 tbsp Iberia Organic Extra Virgin Olive Oil
- 3 tsp Iberia Minced Garlic
- 1 lb large shrimp, peeled and deveined
- to taste ¼ tsp Iberia Garlic Powder
- to taste ½ red bell pepper, thinly sliced
- to taste ½ green bell pepper, thinly sliced
- 1 lime, cut into wedges
- to taste Garnish: chopped fresh cilantro
Method
- In a heavy saucepan, heat Iberia Organic Extra Virgin Olive Oil over very low heat.
- Add Iberia Minced Garlic and cook while stirring until fragrant, about 2 minutes.
- Stir in the red and green bell peppers and cook for 1 minute, stirring occasionally.
- Season the shrimp with Iberia Adobo, Iberia Garlic Powder, and Iberia Onion Powder. Add to the pan and sauté, stirring continuously, until the shrimp turn pink, about 3-4 minutes.
- Drizzle with Iberia Lemon Juice and season with salt to taste. Stir to combine.
- Garnish with lime wedges and fresh cilantro. Serve with Iberia Tostones Chips straight from the bag as a crispy side or use them to scoop up the shrimp and peppers.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.