- Level: Easy
- Total: 1 hr 15 min
- Prep: 25 min
- Cook: 50 min
- Yield: 4 servings
Ingredients
Sauce:
1 tablespoon grapeseed oil
1 medium onion, minced
2 cloves garlic, lightly crushed with the side of a knife blade and minced.
1 cup ketchup
1 tablespoon mesquite seasoning
1/2 teaspoon cayenne pepper
Shrimp:
1 tablespoon grapeseed oil
2 cloves garlic, lightly crushed with the side of a knife blade and minced
2 stalks celery, diced small
1 large red bell pepper, stem and seeds removed and diced medium
1 large green bell pepper, stem and seeds removed and diced small
1 tablespoon minced fresh thyme leaves
1 pound (16/20-count) shrimp, deveined and shells and tail removed
1 tablespoon minced fresh flat-leaf parsley leaves
Directions
- Heat the grapeseed oil in a small saucepot over medium heat and saute onion until translucent. Add garlic and saute for 2 more minutes. Stir in ketchup, mesquite seasoning and cayenne pepper. Reduce heat to low, cover and let simmer for 15 minutes.
- For the shrimp scampi:
- Heat grapeseed oil over medium heat in a skillet and add garlic, celery, red bell pepper, green bell pepper, thyme and parsley. Cook for about 5 to 10 minutes until vegetables soften and flavors are integrated. Stir in shrimp and cook until they are just pink and opaque. Do not overcook shrimp. Remove to a platter. Spoon sauce over and sprinkle with parsley.
