Shrimp with Bell Peppers

Greatest Ever Indian, p. 106

1 lb/450 g frozen shrimp

½ bunch of cilantro

1 garlic clove, crushed

1 tsp salt

1 red bell pepper

1 green bell pepper

Scant 5 tbsp unsalted butter

Cilantro sprigs, to garnish

Freshly cooked rice, to serve

Thaw the shrimp and rinse under cold running water twice. Drain the shrimp thoroughly and place in a large bowl.

Finely chop the cilantro and add to the shrimp with the garlic and salt. Reserve until required. Seed and slice the red and green bell peppers and reserve until required.

The peppers wait very patiently. This is not a hectic recipe.

Melt the butter in a large skillet. Add the shrimp and stir-fry, stirring and tossing the shrimp gently, for 10-12 minutes.

Pretty in pink!

Add the reserved bell peppers and cook for an additional 3-5 minutes, stirring occasionally.

I didn't cook them for as long as the recipe recommended because they seemed to be getting too, um... reduced, I guess. 

Transfer the shrimp and bell peppers to a serving dish. Garnish with cilantro springs and serve with rice. 

Served up with some nice white rice and a great beer. 

My Rating: 4/5 "Great healthy food! A tad salty, but that adds nice depth to the shrimp. The excess butter makes a great sauce to pour over the rice."