1 1/4 lb large shrimp (or prawns), peeled and deveined (if frozen, be sure to thaw first)
1 tbsp all-purpose flour
2 tsp smoked Spanish paprika
1/2 tsp each salt and pepper
1/2 tsp ground coriander
1/4 tsp cayenne
1/4 tsp sugar
1 tbsp butter
3 tbsp extra virgin olive oil
3 shallots (about 3 1/2 ounces), thinly sliced
4 garlic cloves, chopped
1/2 green bell pepper and 1/2 yellow bell pepper (about 6 ounces in total), sliced
1 cup canned diced tomato
1/3 cup chicken or vegetable broth
2 tbsp dry white wine
2 tbsp fresh lemon juice
1/3 cup chopped parsley leaves
First, make Lebanese rice according this recipe. Leave covered and undisturbed until ready to serve. Alternatively, you can make brown or white rice according to store-bought package. (Optional)
Pat shrimp dry and place it in a large bowl. Add flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until shrimp is well-coated.
In a large cast iron skillet, melt the butter with the olive oil over medium-high heat. Add shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant. Add bell peppers. Cook another 4 minutes or so, tossing occasionally.
Now add the shrimp. Cook for 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for 5-6 minutes until shrimp turns bright orange. Finally, stir in chopped fresh parsley.