1sweet red bell pepper, seeds and membranes removed
3garlic cloves minced
1/2cupwhite wine
½cupbottled Caesar salad dressing, I love to use Cardini's Casesar Dressing
¼cupWorcestershire sauce
1bay leaf
1tsp.chipotle sauce
kosher salt and freshly ground black pepper to taste
2lbs.large raw shell-on deveined shrimp
Instructions
Bloom spices in a large, dry non-stick skillet over medium heat for a few seconds, just until fragrant.
Add olive oil to spices in pan, then stir in onion and pepper; cook for 3-4 minutes, until onion is softened and translucent; add garlic and cook just until fragrant, approx. 30 seconds longer.
Stir in the wine to deglaze the skillet, bringing up any bits of fond attached to the bottom of the pan; increase the heat to medium high; add dressing, woozy, bay leaf, and chipotle sauce; bring to a high simmer; season with salt and pepper, to taste.
Add shrimp and cook 3-4 minutes, stirring occasionally, cooking just until shrimp turn from gray to pink in color; remove from heat. Serve at once using the grilled bread to sop up the sauce.
Delicious served over rice or polenta!
Notes
When you serve this shrimp, it's very saucy, so it's delicious served over polenta or even warm rice. And, you'll need some good bread for soppin' up the sauce, too. :)