Doug's Shrimp Trifecta

A quick shrimp, pepper and onion skillet served over jasmine rice.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 3 tricolored bell peppers, sliced
• 1 yellow onion, sliced
• 1 clove garlic, minced
• Jasmine rice, for serving
• Olive oil, for sauteing
• 1 tbsp cornstarch
• 2 tbsp butter, plus more if needed
• 1 cup chicken broth

Directions

1. Cook the jasmine rice and prepare the remaining ingredients.
2. Saute the garlic in olive oil over medium heat. Add the onion and peppers and cook until soft. Remove the vegetables from the pan and cover to keep warm.
3. Add the butter to the pan, followed by the shrimp. Cook until the shrimp are pink.
4. Whisk chicken broth and cornstarch together in a measuring cup to make a slurry. Add it to the shrimp and stir until thickened.
5. Return the vegetables to the pan and simmer until heated through.
6. Serve over the jasmine rice.

Contributor(s)

• Cortney Bliss-Stevens