Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Spanish Style Shrimp with Creamy Red Pepper Sauce
2021-12-14
https://www.metro.ca/userfiles/image/recipes/crevettes-espagnole-sauce-crémeuse-poivrons-rouges-11802.jpg
PT30M
PT06M
PT36M
Creamy red pepper sauce :Place all the ingredients for the sauce except the coconut milk and shrimp in a blender. Pulse until you get a somewhat smooth sauce with a few chunks.Place the shrimp in a bowl with 1/3 cup (80 mL) of the sauce. Coat the shrimp in the sauce and marinate in the fridge for 15 minutes.Add the coconut milk to the remaining sauce in the blender and pulse until you get a somewhat smooth texture. Pour the sauce into a pot and heat on low for a few minutes.Spanish-style shrimp :In a large non-stick pan, heat the oil on high and sauté the shrimp for a few minutes until fully cookedServe with the sauce and top with the toasted almonds and freshly chopped parsley.Good to know:You can easily double this recipe if you have more guests!This recipe is also perfect for appetizers at happy hour. Serve with toasted bread to soak up the delicious sauce!
4
1
5
5
1
Creamy red pepper sauce :
1 jar (340 ml) roasted red peppers, drained and patted dry
2 garlic clove, chopped
3/4 cup (180 ml) toasted almond slices + 1/3 cup (80 ml) for garnish
1/3 cup (80 ml) fresh parsley, roughly chopped
1/2 cup (125 ml) fresh tomatoes, diced
2 tablespoons (30 ml) sherry vinegar (red wine vinegar)
1/4 cup (60 ml) Irresistibles organic olive oil
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) paprika
1/2 teaspoon (2,5 ml) smoked paprika
1/4 teaspoon (1,25 ml) red pepper flakes
1 1/2 cups (375 ml) full fat coconut milk, stirred
Spanish-style shrimp :
1 1/3 lb (600 g) large shrimp, deveined, tail off, rinsed, and patted dry
2 tablespoons (30 ml) olive oil
For garnish fresh parsley, chopped
Spanish Style Shrimp with Creamy Red Pepper Sauce
4
Main course
0:30
Preparation
0:06
COOKING
0:36
TOTAL TIME
Ingredients
-
Creamy red pepper sauce :
-
1 jar
(340 ml)roasted red peppers, drained and patted dry
-
2
garlic clove, chopped
-
3/4 cup
(180 ml)toasted almond slices + 1/3 cup (80 ml) for garnish
-
1/3 cup
(80 ml)fresh parsley, roughly chopped
-
1/2 cup
(125 ml)fresh tomatoes, diced
-
2 tablespoons
(30 ml)sherry vinegar (red wine vinegar)
-
1/4 cup
(60 ml)Irresistibles organic olive oil
-
1 teaspoon
(5 ml)salt
-
1 teaspoon
(5 ml)paprika
-
1/2 teaspoon
(2,5 ml)smoked paprika
-
1/4 teaspoon
(1,25 ml)red pepper flakes
-
1 1/2 cups
(375 ml)full fat coconut milk, stirred
-
Spanish-style shrimp :
-
1 1/3 lb
(600 g)large shrimp, deveined, tail off, rinsed, and patted dry
-
2 tablespoons
(30 ml)olive oil
-
For garnish
fresh parsley, chopped
Preparation
Creamy red pepper sauce :
Place all the ingredients for the sauce except the coconut milk and shrimp in a blender. Pulse until you get a somewhat smooth sauce with a few chunks.
Place the shrimp in a bowl with 1/3 cup (80 mL) of the sauce. Coat the shrimp in the sauce and marinate in the fridge for 15 minutes.
Add the coconut milk to the remaining sauce in the blender and pulse until you get a somewhat smooth texture. Pour the sauce into a pot and heat on low for a few minutes.
Spanish-style shrimp :
In a large non-stick pan, heat the oil on high and sauté the shrimp for a few minutes until fully cooked
Serve with the sauce and top with the toasted almonds and freshly chopped parsley.
Good to know:
You can easily double this recipe if you have more guests!
This recipe is also perfect for appetizers at happy hour. Serve with toasted bread to soak up the delicious sauce!
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
