Shrimp Sauté with Butter

Shrimp sautéed in butter with mushrooms, peppers, tomato and plenty of garlic, with a gentle kick from red pepper flakes. A hot, high-protein, gluten-free skillet dish.

Ingredients

• 600 g shrimp (peeled and deveined)
• 60 g (4 tbsp) butter
• 15 g (1 tbsp) olive oil
• 20 g (4 cloves) garlic
• 150 g tomato
• 100 g green pepper
• 100 g mushrooms
• 15 g parsley
• 3 g (1 tsp) red pepper flakes
• 6 g (1 tsp) salt

Instructions

1. 1

   Pat the shrimp dry. Slice the mushrooms, cut the green pepper into rings, peel and dice the tomato, thinly slice the garlic and chop the parsley.

2. 2

   Heat the olive oil and half the butter in a large frying pan over high heat; sauté the mushrooms for 4-5 minutes, until their liquid evaporates and they brown lightly.

3. 3

   Add the green pepper and cook for 2-3 minutes, then the garlic for 1 minute more.

4. 4

   Add the tomato, red pepper flakes and salt and cook over medium heat for 4-5 minutes, until the tomato breaks down into a light sauce.

5. 5

   Add the remaining butter and the shrimp and cook, stirring, for 3-4 minutes, until the shrimp are pink and curled. Don't overcook.

6. 6

   Take off the heat, sprinkle with the parsley and serve hot straight from the pan.

Nutrition

Per serving