Choose the freshest produce for your confetti; yellow, red and or orange bell peppers look beautiful in any dish. Red onion doesn’t always hold its sassy purple color so I used a white onion which is also milder in Mexico. Red onions are very hot here so I save them for spicy pico de gallo.
I chose local Pacific Ocean shrimp and I used pilpelchuma spice mix from Trader Joe’s. I used the last of my dried spice mix so I found a substitute for this delicious spice from North Africa here @ Urban Food Guy.
The heat can be adjusted by using more or less of the fiery spice and it is perfect for shrimp.
El Gringo at the grill. Thank you honey.
Begin by cooking the confetti until soft and then add the shrimp for the last 5-7 minutes, depending on the size of your shrimp. These were gumbo shrimp. Watch the shrimp closely. You don’t want to over cook seafood. Grill until pink and remove.
Makes 2 servings
8 ounces raw shrimp, deveined
2 tablespoon olive oil
1 tablespoon pilpelchuma spice mix
1 cup diced red, yellow and/or orange bell peppers
1/2 cup diced onion
8 ounces of any pasta prepared as directed
2 tablespoons of butter or olive oil over pasta
Devein shrimp. Mix 1 tablespoon of olive oil and spice mix with shrimp. Set aside. Chop vegetables. Combine vegetables with 1 tablespoon olive oil. Place vegetables in grilling pan and grill over medium direct heat for 5 minutes until soft. Add shrimp, toss and continue grilling until shrimp are pink about 5-7 minutes.
Toss shrimp and vegetables over cooked pasta and more oil or butter. Adjust salt and serve.